![]() ![]() Finish with a few of the reserved chilled basil leaves and serve. Take the granita out of the freezer, scrape it with a fork, so it again looks like slushy snow, then pop a scoop on top of the strawberries in each bowl. Spoon a quarter of the cashew cream into each of four shallow bowls, then top with the strawberries and a scattering of the chopped praline. Meanwhile, hull and quarter the strawberries (or halve them if they’re on the small side). Put the remaining 190g cashew nuts in a blender with 225ml cold water, blitz until they’re silky-smooth, then put in the fridge to chill. Once cooled, roughly chop the resulting cashew praline. Stir quickly to combine, then immediately scrape out on to a metal tray and leave to cool. As the sugar carries on melting, shake and swirl the pan until the sugar turns into a deep caramel, then tip in the toasted nuts, salt and fennel seeds. Put the remaining 60g caster sugar in a heavy-based saucepan on a medium-high heat, and gently shake the pan until the sugar starts to melt do not stir it, though, or the caramel may crystallise. Toast 60g of the cashew nuts in a dry frying pan, or in a 190C (170C fan)/375F/gas 5 oven. (In the restaurant, we just leave the mix to freeze solid, and scrape it only when we need to serve.) Leave in the freezer until ready to serve. Repeat every hour for four to six hours, until the granita is the consistency of slushy snow. Scrape the ice crystals around the edges into the more liquid centre, then freeze again. Pop the lid on the container and put it in the freezer for an hour. Pass the granita mix through a fine sieve into a wide container that will fit in your freezer (keep the solids left behind in the sieve – they make a lovely infusion for chilled water just be sure to strain it before drinking). Stir in the cashews, flour, vanilla and salt until well blended. In a medium bowl, beat together the butter and sugar until light and creamy. Pop the rest of the bunch of basil, stalks and all, in a blender with the elderflower cordial, the chilled sugar syrup and 125ml cold water, then blitz smooth. Instructions In a food processor, pulse the cashews until they becomes a medium-fine gravel like texture. Pick a handful of the smallest Thai basil leaves and put them in a sealed container in the fridge. Take off the heat, leave to cool a little, then put in the fridge to chill. Put 75g of the caster sugar in a small pan with 75ml cold water and bring to a boil, stirring to dissolve. ![]() Make the granita first, because it will need to freeze, which will take anything between four and six hours. And cashew butter plus strawberry jelly is the most popular PBJ - CBJ? - combo in my house.īut in the here and now, just try making salty cashew coconut cookies.I prefer to use Thai basil in this granita, not least because I adore its special floral fragrance, but if you can’t get hold of any, European green basil will work, too. Try making peanut sauce with cashew butter instead of peanut butter and you’ll see what I mean. But cashews I find are the best substitute for peanuts when it comes to cooking and baking. Myself, I prefer a crispy roasted almond or even a big, fat Brazil nut usually. My ex-husband’s best friend LOVED cashews and they’re the only nut he’d eat. (Actually, it’s ’cause of peanut allergies in some kids we know but the “too fancy for peanuts” excuse sounds so glamorous!)Īnd you know what, I actually don’t like cashews that much on their own. Easy Flourless Salted Chocolate Chip Cashew Cookies are foolproof, with minimal ingredients, no fuss and are absolutely delicious. And in fact you could probably use roasted salted peanuts here in this recipe just fine but I haven’t tried it because I’m a FANCY GIRL NOW and my peanuts are cashews. I wanted a cookie that reminded me of a PayDay bar because those are one of the best candy bars ever invented. ![]()
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