Frozen Cashew Cream Bienmesabe

Recipe by Chef Kate
READY IN: 3hrs 25mins




  • Preheat oven to 375°F
  • Spread cashews on a cookie sheet and toast in oven for 2-4 minutes
  • Grind cashews together with 1 and 1/4 cup of sugar in food processor till fine
  • For the frozen dessert:
  • Beat egg whites till foamy
  • Add a half cup of sugar; beat till stiff
  • In another bowl, whip the cream
  • Add salt and bourbon (or vanilla) and about 1/3 cup of the cashew mixture
  • Mix well
  • Fold in egg whites
  • If using dried apricots, simmer the apricots in half the white wine till soft
  • If using fresh apricots, add to the cream/egg white mixture
  • Butter a standard loaf pan or a metal ring mold
  • Coat the bottom and sides of the loaf pan/ring mold with about 2 tablespoons of the cashew/suger mixture
  • Pour the cream/nut/egg white mixture into the loaf pan/ring mold
  • Cover tightly with foil
  • Freeze till firm (at least two hours, depending on your freezer)
  • For the sauce:
  • Place the remaining cashew/sugar mixture, the remaining wine, the brown (or turbinado) sugar, the raisins, the lemon peel and the nutmeg in a saucepan
  • Bring to a boil and cook over medium high heat for about 15 minutes, stirring frequently
  • Remove from heat
  • Whisk the egg yolks and then slowly temper in some of the cashew sauce
  • Now carefully (you don't want the egg yolks to solidify) mix the egg yolks into the sauce
  • Replace over medium high heat
  • When the mixture begins to bubble, stir for 1 to 2 minutes and then remove from heat
  • Cool, stirring occasionally
  • Note:The sauce should be like a thin custard; if too thick, add a little lemon juice and/or tepid water
  • Unmold the frozen dessert
  • Pool sauce on dessert plates; lay slices of the frozen creme on top of the sauce
  • Garnish, if desired, with additional apricot slices and fresh mint