Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Thermomixer on January 21, 2010, 10:51:17 pm
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I tried the sweet cashew cream recipie in the TMX vegetarian cookbook.
It didn't work, just ended up with watery cashewness.
I did salvage it though by blending with ice cubes to make a cashew/honey sorbet is yummo!!!!
But anyone have any ideas as to how I could make this cashew cream work?
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Haven't tried it but will look at it.
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Vegetarian Cookbook:
130g cashews
80g honey
150g water
Looks like too much water??????
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I don't know if it's too much water, or the method.
The instructions say to grind the cashews first then add the honey and water. I would put the whole lot in together.
I made a cashew cream for the Cashew Chicken Curry from Fast and Easy Indian Cooking and it called for 150g cashews and 150g water. It was a beautiful creamy sauce.
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Think I would be happy to grind them for about 30 seconds on speed 8 or 9 to really pulverise them and then add the honey and water and cook with some heat for 5 minutes or so and then blend on speed 8 or 9 again to make it smooth?
Sounds OK to me on paper(computer screen) - but may have to check the recipe and give it a whirl.
Is it supposed to be a substitute for pouring cream?
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I'm not 100% sure if its supposed to substitute for pouring or whipped cream, I got the impression from the recipie that it was whipped but there are no pictures!
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OK - did as the recipe said - but just started by adding 50g water to begin and even with that it appeared to be a fairly watery mix.
So, then put the heat on and cooked it for 4 minutes and it thickened up. So then added the remaining 100g water and cooked for another 5 minutes and it was a very thick mix at that point.
The photos are out of focus (sorry) but give the idea that it is no longer watery (I hope)
(http://i489.photobucket.com/albums/rr257/thermomixer/CashewCream2.jpg)
(http://i489.photobucket.com/albums/rr257/thermomixer/CashewCream1.jpg)
(http://i489.photobucket.com/albums/rr257/thermomixer/CashewCream3.jpg)
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When I make cashew cream, I use equal amounts of water and cashews and just grind them up all at once for a minute or so on speed 9. If I want it thicker, I use double the amount of cashews as water.
Or here's another way for a fancier sweet version:
Blend 1 cup cashews and 1 cup water for 1 min, sp 9. Insert butterfly, drizzle 1 - 1/2 cups sunflower oil through hole in lid while mixing on speed 4, until cream thickens. Blend in 4 tablespoons pure maple syrup, 1/2 tsp vanilla extract and pinch salt (briefly). Chill and serve. (Thickens substantially when chilled.) [from Fit for Life Cookbook]
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Thanks Quirky Jo. My "cream" seemed very watery, but may well have thickened on standing. It certainly thickened when heated.