Hazelnut Crunch Persimmon Parfait - Raw Food Magazine

Hazelnut Crunch Persimmon Parfait

 

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Rating: 5
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Votes: 1
Rating: 5
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Hazelnut Crunch Persimmon Parfait
Serves
Serves
4
4
Level
Level
Esay
Esay
Ingredients
Ingreds.
9
9
Total
Total
30min
30min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Hazelnut Crunch Persimmon Parfait
Serves
Serves
4
4
Level
Level
Esay
Esay
Ingredients
Ingreds.
9
9
Total
Total
30min
30min

This gourmet dessert simply exudes sophistication and elegance, and yet it’s so easy! Anyone can make this delicious persimmon parfait, and it’s bound to be a hit! Being fancy isn’t just for the rich and famous. The trick with persimmons, for those not already familiar with the wonderful and peculiar fruit, is to use very ripe, mushy fruit. Like, wait until you’re sure it’s ripe enough, then let it get a little riper.

The trick with persimmons, for those not already familiar with the wonderful and peculiar fruit, is to use very ripe, mushy fruit. Like, wait until you’re sure it’s ripe enough, then let it get a little riper. A well-ripened persimmon is surely one of nature’s most delicious fruits. Mix that with some maple syrup, vanilla, and some hazelnuts, and you’re certainly in for a treat.

This gourmet dessert simply exudes sophistication and elegance, and yet it’s so easy! Anyone can make this delicious persimmon parfait, and it’s bound to be a hit! Being fancy isn’t just for the rich and famous. The trick with persimmons, for those not already familiar with the wonderful and peculiar fruit, is to use very ripe, mushy fruit. Like, wait until you’re sure it’s ripe enough, then let it get a little riper.

The trick with persimmons, for those not already familiar with the wonderful and peculiar fruit, is to use very ripe, mushy fruit. Like, wait until you’re sure it’s ripe enough, then let it get a little riper. A well-ripened persimmon is surely one of nature’s most delicious fruits. Mix that with some maple syrup, vanilla, and some hazelnuts, and you’re certainly in for a treat.

Directions
Prep
30 min
Total
30 min
  1. Roughly grind hazelnuts in a food processor. Mix ground hazelnuts with maple syrup in a bowl and spread on a Teflex dehydrator sheet. Dehydrate for 1-2 hour at 108°F / 42°C. If you don’t have a dehydrator you can use the oven at the lowest temperature possible.
  2. Divide the hazelnut crunch in 4 serving glasses, press gently.
  3. Place cashew nuts in a high speed blender together with water, lemon rind, honey, half of the vanilla, coconut oil and the pinch of salt. Blend until smooth and creamy.
  4. Pour the mixture over the hazelnut layer and refrigerate until firm.
  5. Cut the persimmons in half. Scoop out the pulp and place in a high speed blender with the remaining vanilla. Blend until creamy and pour on top of the cashew cream layer. Dust with ground vanilla bean. Serve chilled.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Hazelnut Crunch Persimmon Parfait

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Votes: 1
Rating: 5
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Trisha and Kuteer

Chef: 

Kuteer and Trisha are the founders of Foodie Awareness where they share their passion for delicious and innovative plant-based and gluten-free food. They live on the Mediterranean island Ibiza

 

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