Frozen Cashew Cream Bienmesabe Recipes

CASHEW FETTUCCINE ALFREDO

Steps:

• Mince the garlic. Chop the cauliflower.
• Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
• Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
• Blend the sauce: Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms.
• Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.

FROZEN CASHEW CREAM BIENMESABE

Steps:

• Preheat oven to 375°F
• Spread cashews on a cookie sheet and toast in oven for 2-4 minutes
• Grind cashews together with 1 and 1/4 cup of sugar in food processor till fine
• For the frozen dessert:
• Beat egg whites till foamy
• Add a half cup of sugar; beat till stiff
• In another bowl, whip the cream
• Add salt and bourbon (or vanilla) and about 1/3 cup of the cashew mixture
• Mix well
• Fold in egg whites
• If using dried apricots, simmer the apricots in half the white wine till soft
• If using fresh apricots, add to the cream/egg white mixture
• Butter a standard loaf pan or a metal ring mold
• Coat the bottom and sides of the loaf pan/ring mold with about 2 tablespoons of the cashew/suger mixture
• Pour the cream/nut/egg white mixture into the loaf pan/ring mold
• Cover tightly with foil
• Freeze till firm (at least two hours, depending on your freezer)
• For the sauce:
• Place the remaining cashew/sugar mixture, the remaining wine, the brown (or turbinado) sugar, the raisins, the lemon peel and the nutmeg in a saucepan
• Bring to a boil and cook over medium high heat for about 15 minutes, stirring frequently
• Remove from heat
• Whisk the egg yolks and then slowly temper in some of the cashew sauce
• Now carefully (you don't want the egg yolks to solidify) mix the egg yolks into the sauce
• Replace over medium high heat
• When the mixture begins to bubble, stir for 1 to 2 minutes and then remove from heat
• Cool, stirring occasionally
• Note:The sauce should be like a thin custard; if too thick, add a little lemon juice and/or tepid water
• Unmold the frozen dessert
• Pool sauce on dessert plates; lay slices of the frozen creme on top of the sauce
• Garnish, if desired, with additional apricot slices and fresh mint