icypumpkin (icypumpkin) wrote in vegancooking,

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raspberry creme filling update!

Hi all!

well, it wasn't quite a mousse, but it did the job!

i ended up modifying a cashew creme recipe i have.

I had about...
1/2 cup cashews
1 1/2 cups water
1/2 cup sugar (i used organic brown)
1/4 cup unbleached white flour (thickener)
1 1/2 tablespoons cornstarch
9 oz raspberry perserves
6 oz fresh raspberries

I put the cashews and the water in my food processer, and blended until i had a nice, smooth cashew milk. then added all the ingredients, except for the raspberries perserves and raspberries.

once they were blended smoothly, i put that in a saucepan over med-high heat, until it thickened quite a bit. lowered the heat, simmered for a minute, then took it off the heat to add the raspberries perserves. it thinned out a bit, so i put it back on the heat again, and thickened it up, just a tad, again.

chilled it overnight.

the next morning, i beat it up! with my electic beaters, til it was creamy. then i beat in the fresh raspberries, and put it in the middle of my cake!

chilled that frosted cake for a few hours, then added a chocolate ganache on top.

it was good. :) it ended up being nice, thick, and creamy.

this would be good for a fruit tart, or even as whipped topping for desserts of all kinds.
Tags: desserts-cakes-frostings
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