Bavarian cream with raspberry sauce

Step 1/10

• 800 ml rice milk
• 200 ml coconut milk

• large saucepan

In a large saucepan, bring rice milk and coconut milk to a boil over medium-high heat.

Step 2/10

• 1 vanilla bean

• cutting board
• knife

Cut vanilla bean in half and add to pan.

Step 3/10

• 1 tsp agar-agar
• 1 tsp arrowroot starch
• 1 tsp water

• small bowl

In a small bowl, mix together the agar-agar and arrowroot starch with a little water until smooth.

Step 4/10

• whisk

Add agar-agar mixture to saucepan and whisk to incorporate; bring to a boil for approx. 1 – 2 min.

Step 5/10

• 200 g cashews
• 3 tbsp Licor 43
• ½ tsp salt
• 2 tbsp vegetable oil
• 150 g agave nectar

• blender

Add cashews, liqueur, salt, vegetable oil, agave nectar, and rice milk mixture to blender; mix on high speed for approx. 1 – 2 min. until smooth and creamy.

Step 6/10

• refrigerator
• small jars

Pour cream into small jars for serving; refrigerate for approx. 3 – 4 hrs. until cooled and set.

Step 7/10

• 270 g frozen raspberries

• small saucepan

Add two-thirds of the raspberries to a small saucepan and bring to a boil over medium-high heat to defrost.

Step 8/10

• 4 dates
• ½ lemon (zest)

• sieve
• fine grater
• blender

Add warm raspberries to blender, as well as dates and lemon zest. Mix on high speed for approx. 1 min. until smooth. For a smoother finish, strain sauce through a sieve and discard large pieces of fruit.

Step 9/10

• 130 g frozen raspberries
• toasted coconut flakes, for garnish

• small saucepan
• blender

Return raspberry sauce to pan and reheat over medium heat. Add remainder of frozen berries to blender and pulse for approx. 10 – 15 sec. Garnish cream with raspberry sauce, frozen raspberry pieces, and toasted coconut flakes, if desired. Enjoy!