Wednesday, 28 December 2011

Fruit Wrap With Cashew Cream

Fruit wraps can be made with whatever fruit is in season such as berry fruits, stone fruits, banana, mango. This recipe is made using either banana or mango. The concentrated flavor of the wrap combined with the cream makes this simple dessert a winner. 

Banana Wrap

7 medium ripe bananas


Peel and chop bananas. Place in a blender and blend until mixture is of pureed consistency. Pour banana puree onto a non stick dehydrator sheet and spread out to size of sheet. Place on a tray and put into a dehydrator. For this recipe I used an excalibur dehydrator. Dehydrate at 115 for 6 to 8 hours. If you have a different make follow manufacturers instructions.

Cashew Cream

1 1/2 Cups raw cashew, soaked 8 hours
3/4 cup cold water
1/4 cup agave
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoons fresh lemon juice 
1/2 teaspoon xanthan gum*

Rinse cashew nuts under water. Put nuts in a blender with the rest of ingredients. Blend until silky smooth. For piping cream set up in the fridge for at least 30 minutes.

Raspberry Sauce
 400g frozen raspberries
1/4 cup agave
Defrost berries at room temperature. Place in a pot bring to a boil. Reduce heat add agave and allow fruit to break down and thicken. Cool sauce then drizzle over wrap.

*Xanthan Gum is a powder, made from corn. Used to thicken, stabilize or emulsify food preparations

To assemble 
 Remove banana from dehydrator
Peel banana from sheet. This is best done by placing another nonstick sheet on top of the banana and flipping it over then peeling off bottom sheet.
Spread cashew cream over 3/4 of banana sheet and sprinkle with your favorite berry fruit.
Roll up banana sheet and slice with a sharp knife  into serving portions
Pipe extra cream on top. Decorate with blueberries and raspberry sauce

Do the same with mango puree form into disks
When dehydrated follow steps as above

Philippians 4:4   Rejoice in the Lord alway: and again I say, Rejoice. 
Posted by Yiannoulla Burness


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