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.
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.