Pas­sion­fruit, white choco­late and cashew cheese­cake

Isis Town and Country - - Life -

Serves 4 IN­GRE­DI­ENTS Base: 3/4 cup raw al­monds, 1⁄4 cup pis­ta­chios, 1 cup des­ic­cated co­conut, 8 Medi­jool dates (170g pit­ted), 1 vanilla bean, seeds only, 3 tbs of pas­sion­fruit seeds only, pinch of salt. Cheese­cake: 440g cashews (soaked overnight), 250g lemon and lime juice, 250g honey (or raw honey or agave), 270g ex­tra vir­gin co­conut oil, 2 vanilla beans (seeds only), 1⁄2 tsp salt, 1 tbs each lime and lemon zest, 13⁄4 cup pas­sion­fruit seed­less pulp (about 6 pas­sion­fruit), re­serve seeds for base. Gar­nish: 200g block of good qual­ity white choco­late, shaved (op­tional for lac­tose free), 2 small pas­sion­fruit, halved and placed on top, 1 tbs each of lime and lemon zest. METHOD Soak cashews overnight in wa­ter, or pour boil­ing wa­ter over cashews and soak for two hours. Re­move pas­sion­fruit pulp and place in a bowl, mi­crowave for 30 sec­onds on high, then strain through a fine sieve. Re­serve the juice and seeds. Zest and juice the lemons and limes, set aside. Line the base of a 26cm spring form cake tin with bak­ing pa­per. To make the base, place al­monds, pis­ta­chios, des­ic­cated co­conut, dates, vanilla, pas­sion­fruit seeds and salt in a food pro­ces­sor. Process un­til the mix­ture re­sem­bles a fine crumb and comes to­gether when pressed. Place crumb into the cake tin and press down evenly to form the base. Chill in freezer. Melt the co­conut oil in the mi­crowave at 10-se­cond bursts un­til it be­comes liq­uid. To make cheese­cake layer, place drained soaked cashews, lemon and lime juice, honey, vanilla, salt, melted co­conut oil and zest into the food pro­ces­sor. Blend un­til very smooth and well com­bined. Pour half the mix­ture into the cake tin and tap to level out the fill­ing. Place in freezer to set for an hour. In the mean­time, blend the other half of the fill­ing with pas­sion­fruit pulp un­til well com­bined. Then pour over chilled first layer and set in freezer for at least 2 hours. Pre­pare the gar­nish, us­ing a veg­etable peeler to shave white choco­late into rib­bons. Cut pas­sion­fruit into halves. When cake is set, re­move from freezer, and with a wooden skewer, re­lease the edges of the cake be­fore re­mov­ing it. Scat­ter shaved white choco­late and zests around the cen­tre of the cake and top with halved pas­sion­fruit. En­joy frozen or chilled.

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