Fruit Carpaccio with Plums and Lemon Ginger Cream
This vibrant dessert features beautifully sliced plums topped with a zesty lemon ginger cream, offering a delightful array of flavors and textures.
Ingredients
For the Ginger Cream
- 1/2 cup raw cashews (soaked for 2 to 3 hours) Soak in warm water for a smoother blend.
- 3 to 4 tablespoons water Adjust based on desired cream thickness.
- 2 tablespoons lemon juice Freshly squeezed if possible.
- 1 tablespoon pure maple syrup Optional: add a pinch of cinnamon for warmth.
- 1 heaping teaspoon grated ginger Fresh ginger is best for zing.
- 2 medjool dates pitted For added sweetness.
For the Simple Syrup
- 1/3 cup water Combine with dates and vanilla.
- 1/2 vanilla bean scraped Or use 1/2 teaspoon vanilla extract.
For the Plums
- 8 pieces plums Any color, ripe and juicy are ideal.
Instructions
Preparation of Ginger Cream
- In a blender, combine the soaked cashews, water, lemon juice, maple syrup, and grated ginger. Blend until smooth and thick. Chill for about 15 minutes.
Make the Simple Syrup
- Blend the pitted dates with 1/3 cup water and vanilla extract until smooth. Adjust thickness as necessary and chill.
Slice the Plums
- Slice the ripe plums thinly and arrange them on a platter.
Assemble and Serve
- Drizzle simple syrup over the plums and add a dollop of lemon ginger cream. Garnish with mint leaves or chopped pistachios, if desired.
Notes
Store leftovers separately in the fridge. Ginger cream lasts 3-4 days, while sliced plums are best consumed within a day.