Taro and Cashew Blancmange with Kiwi Sauce

Ingredients:

• • Taro x 2 - (also called Eddo / Satoimo) - (UK - some major supermarkets - ethnic stores)

  • Cashew Nuts - 100cc AND Water 150ml

  • Mixture A:

    • Cornstarch - 3 tablespoons (45ml)

    • Vanilla Beans (split open the dried pod and use the seeds) 1 pod.

    • Maple Syrup - 4 tablespoons (60ml)

  • Kiwi Sauce:

    • 1x Kiwi (remove skin)

    • Lemon Juice - 1 teaspoon

    • Brandy - 1 teaspoon

    • Maple Syrup - 1 teaspoon

Method:

• 1. Steam the taro until the skin softens. Remove the skin and mash the taro.

  2. Put the cashew nuts and water into a food mixer/processor and blend, pour into a gauze (like muslin) and squeeze out the juice. Only the juice will be used.

  3. Add the mashed taro, cashew nut milk and Mixture A to a food mixer/processor and blend - pour into a pan and put on the hob. Boil and then simmer over low heat for 3 minutes, while stirring from the bottom, until it becomes sticky.

  4. Pour into small serving bowls and cool till they set in the fridge. Put the ingredients for the kiwi sauce into a food mixer/processor and blend until smooth. Pour on top of the taro and cashew blancmange when it has set.