Serves 4 to 6 (makes 1 large ramekin dish)
Semi-Raw Coffee Crème Caramel
Ok, so this is not a typical Middle Eastern recipe, nor is it Greek in origin. But it's such a great sweet to impress your guests after one of my starters and mains, just to round things off nicely, and it takes things to another culinary dimension in one sitting. This is rich, incredibly creamy, exotic and memorable, and one of the best treats you could possibly serve. You can also burn a little cognac on it if you really want to push the boat out !
CARAMEL INGREDIENTS
1 tsp instant coffee powder
½ cup (125 ml) warm water
2 Tbsp muscovado sugar
a pinch of salt
METHOD FOR CARAMEL
Stir all the ingredients in a small saucepan, gently heating until bubbles form on the surface - this will take some minutes, so be patient. Then pour the mixture into a medium sized ramekin dish. Now make the crème as below.
INGREDIENTS FOR CRÈME
1¼ cups (300 ml) warm water
1 cup raw cashew nuts, prewashed
1 cup (250 ml) pure coconut oil
1½ Tbsp (22.5 ml) agave nectar
a pinch of turmeric
1 tsp vanilla extract
METHOD FOR CRÈME
First put the water into the Vitamix, add the other ingredients, process until smooth, then pour carefully over your ready caramel base.
Refrigerate overnight, and when you come to serve, loosen around the edges with a sharp pointed knife, and upturn onto your serving dish. Be sure to spoon the remaining coffee caramel out of your dish on to the top of the dessert.
NOTE : You will need to soak your cashew nuts in water overnight, then drain before blending. For this recipe you will also need a high speed blender.
Yasou: A Magical Fusion of Greek & Middle Eastern Vegan Cuisine by Miriam Sorrell (Greenhouse Publications) is out now.
