Ice cream mini bundt cakes
Mini bundt cakes
- 100 g cashews previously soaked for minimum 4 hours
- 100 g coconut milk the thickened coconut cream from a can of full-fat coconut milk
- juice of 1/2 lemon
- 3 tablespoons agave
- 4 tablespoons pitted sweet cherries
- 60 g dark chocolate
Topping (fruit sauce)
- 1/2 cup strawberries
- 1/2 cup pitted sweet cherries
- 1 tablespoon agave
- 1/2 teaspoon agar powder
Mini bundt cakes (makes 4)
Drain cashews and place them in a blender. Add coconut cream, lemon juice, and agave. Blend on high speed until smooth and creamy. Adjust sweetness. Add 4 tablespoons pitted sweet cherries and stir gently.
Pour the filling into silicone mini bundt cake molds and place them in the freezer to firm up for at least a couple of hours.
Melt chocolate over low heat in a medium pot. Let it cool down a bit. Pour the thin layer of melted chocolate over the frozen cakes and freeze till set.
Cherry and strawberry topping
Place cherries and strawberries in the blender and blend shortly until pureed. Mix it with agar powder.
Put the mixture into a small pot, bring to a boil over a low heat while stirring constantly for 2-3 minutes. Let cool until lukewarm. Don't let it cool down completely because once cold, the mixture will thicken.
Drizzle the sauce over the cakes and top with cherries, mint leaves, and edible flowers.