Useful Items
Bowl, refrigerator, sealable container, serving glasses
Hints and Tips
- If you don't have time to soak/activate your cashews, soak nuts in boiling water for 30 minutes, then drain and use as directed.
- To make your own vanilla paste, please refer to the recipe on Cookidoo® (www.cookidoo.com.au).
- You can store any leftover Passionfruit cream and/or crumble in a sealable container in the refrigerator for up to 3 days.
Ingredients
Soaking
- 100 g cashews (see Tips)
Passionfruit cream
- 30 g fresh passionfruit pulp (approx. 3 passionfruit), strained and pips removed
- 50 - 80 g filtered water
- 1 tbsp pure maple syrup (optional)
Crumble
- 40 g walnuts
- 40 g shredded coconut
- 40 g raw almonds
- 40 g rolled oats
- 30 g raisins
- 1 tsp vanilla paste (see Tips)
- 1 pinch salt
Assembly
- 200 g seasonal fruit, cut into bite-size pieces
- 40 g lime juice
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Instructions
Soaking
- Place a bowl onto mixing bowl lid and weigh cashews into it. Add salt, cover with water and set aside to soak for 3-6 hours.
- Using simmering basket, drain and rinse cashews.
Passionfruit cream
- Place passionfruit pulp, water, syrup (optional) and drained cashews into mixing bowl and blend 1 min/speed 9 or until smooth and creamy. Transfer into a sealable container and place into refrigerator until ready to use (see Tips). Clean and dry mixing bowl.
Crumble
- Place walnuts, coconut, almonds, oats, raisins, vanilla and salt into mixing bowl and chop 4 sec/speed 5.
Assembly
- Place a bowl onto mixing bowl lid and weigh fruit and lime juice into it, gently stir to coat. Place 1 tablespoon of the fruit into the bottom of each serving glass. Top with 1 tablespoon of the Passionfruit cream and then 1½ tablespoons of the crumble. Add another layer of Passionfruit cream and finish with a layer of fresh fruit. (If desired, you can create additional layers of crumble and Passionfruit cream.) Serve immediately.
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