In the last post I wrote a bit about rowan (Sorbus aucuparia L.) and how to use its fruits in cooking. As anything made with a lot of rowanberries will be pretty intense, it is not very likely that you will be eating rowanberry jelly on a slice of bread for breakfast. But adding just a little amount to some sweet or savoury dishes will enrich their flavour and add a special note to them. Here is an idea for a creamy and tasty dessert with rowanberry jelly (you can use the jam instead if you prefer it). The bitter and sweet notes of rowan jelly will go perfectly with sweet almond flavours.
what/
3/4 cup cashews
1/2 cup sweet almonds
3/4 cup rice milk
5 tbsp maple syrup
juice of 1 lime
1 pinch ground vanilla
4 tbsp rowanberry jelly
how/
Blend everything except the jelly into a smooth cream. Pour it into dessert glasses and leave in the fridge for a couple of hours to thicken. Add just a little bit of rowanberry jelly on top of the cream in each glass.
Bon appétit!
No comments:
Post a Comment