Rosemary Custard
Creamy custard infused with fresh rosemary, black rice and sweet cream, garnished with toasted pine nuts. This dessert is dairy-free and egg-free.
Ingredients
- 1 1/2 cups unsalted cashews
- 2 sprigs fresh rosemary (more for garnish)
- 1/2 cup maple syrup sugar or date sugar
- 1 1/2 gelatin powder
- 1 1/2 tapioca powder
- 1 teaspoon vanilla extract
- 1 /2 teaspoon salt
- toasted pines nuts
Instructions
- To make the milk base: soak cashews for 2 hours then add 4 cups of water and blend until smooth.Add to medium sauce pan with two sprigs of rosemary and heat on low, until steam is forming - do not allow to boil.While the milk is heating, add the tapioca powder to a Tbsp of water to dissolve into a slurry. In a separate bowl bloom the gelatin in 2 tablespoons.When the milk is warmed, removed the rosemary and add the rest of the ingredients - sweetener of choice, vanilla, salt, tapioca powder and gelatin - stir until dissolved and incorporated thoroughly.Ladle mixture into greased ramekins and place in the fridge to chill for 3 hours. Toast pine nuts for top garnish.This recipe is shown served on top of black forbidden rice and sweetened milk with maple syrup.