Lemon Glazed Fruit Cloud
I often get asked where I get my inspiration for my raw food recipes. Honestly, it comes from my past food life. My classical french cooking, gourmet wine pairing, foie gras eating, life. I love food. I love all kinds of food. While my love of food hasn’t diminished, my priority is now for healthy, raw food. Food that gives me the highest nutritional value.
I had lunch with my friend, Karen last week. One of the desserts on the menu was a meringue topped with fruit and a lemon glaze. It sounded so wonderful, I had to do a raw version. No crunchy meringue, but a beautiful vanilla custard cloud with strawberries and blueberries, topped off with a tasty, tangy lemon glaze. Enjoy!
Lemon Glazed Fruit and Custard
SERVES 4
Vanilla Custard
- 2 cups Cashews, soaked until soft
- 1 Young Coconut (flesh and 1/4 cup liquid)
- 3/4 cup Coconut Butter
- 1/2 cup Agave*
- 1 Vanilla Bean
- Split vanilla bean and scrape out insides.
- Add to all other ingredients and process in Vitamix until smooth. You will have to be patient and use the plunger to get a really smooth consistency.
- Refrigerate.
Lemon Glaze
- 1/4 cup Coconut Butter
- 2 tablespoons Agave*
- 1 tablespoon Lemon Juice
- Zest from one lemon
- Mix all ingredients together. This will start to set up so make it at the last minute. If it does, you can gently warm it to get it back to a liquid.
Clouds
- 1 cup Blueberries
- 1 cup Strawberries
- Zest from one orange
- Vanilla “Custard”
- Lemon Glaze
- Place a couple of spoonfuls on of the custard on the plate. Top with berries. Spoon lemon glaze on top. Sprinkle with orange zest.
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Stacy wrote on April 21, 2010
Another gorgeous recipe! Can’t wait to try it. My 10 yr old asked if we could make it right now!
S
Heather wrote on April 21, 2010
YUM! I love lemony flavors!
Lisa wrote on April 21, 2010
Hi Susan: Thanks for sharing! Can you substitute liquid vanilla for the vanilla bean? And if so how much? Thanks.
Susan wrote on April 21, 2010
Yes…1/2 teaspoon.
Jessie R wrote on April 20, 2010
Thanks Susan for the recipe.. 🙂 Looks very yummy
Susan wrote on April 20, 2010
As far as the coconut goes, I haven’t found a good replacement that will have the proper consistency. I tried reconstituting dried coconut but I believe that it comes from much more mature coconuts so does not give the right consistency.
I will be posting about this tomorrow.
Christine (The Raw Project) wrote on April 20, 2010
Wow, this looks wonderful and I can’t wait to try it. Thanks!
chava wrote on April 20, 2010
I second Catherine’s question. There are no young coconuts here in Israel. I can get “regular” coconuts, coconul oil, dried coconut–but no young coconuts. Any substitutions?
Catherine wrote on April 20, 2010
This looks absolutely fabulous! I love your recipes. I do have a question though, what can a person use instead of coconuts? Getting a coconut (fresh, liquid) is impossible where I live and cost prohibitive to order special –and even then it is flown in, it is a bit dodgy on whether it is any good when it arrives. In any of your recipes, is there a substitute for coconut (flesh, liquid) that one can use?
*I can get coconut flakes, butter and oil.
zc wrote on April 20, 2010
Oh Susan this sounds wonderful. Anything with lemons and coconuts , I love !! Thank you.