With its slightly boozy grittiness, the filbert cream in this parfait contrasts with the velvet texture of fresh local razzies. Both the cream and the granola feature BC’s only commercially produced nut.
Musical inspiration: Guantanamera.
Hazelnut Havana parfait
- 1 generous pint of raspberries (or other local, seasonal fruit)
Hazelnut cashew cream
- 1 cup raw BC hazelnuts
- 1/4-1/2 cup coconut, soy milk or water
- Juice of 2 large limes
- 2 Tbsp Havana rum
- 2 Tbsp maple syrup
- 1/2 tsp vanilla
In a small sauce pan, cover the hazelnuts completely with water and soak in the refrigerator for 48 hours.
Drain the hazelnuts. Combine all ingredients in a food processor, adding soy milk or water as necessary until the mixture reaches a creamy consistency.
- 1.5 cups rolled oats
- 1/4 cup hazelnuts, coarsely chopped
- 5 pods of cardamom, ground (or 1 tsp cardamom powder)
- 1 tsp cinnamon
- 1/4 cup maple syrup
- 1/4 cup shredded coconut (optional)
Preheat oven to 350°F.
Mix all ingredients in a bowl. Spread the mixture evenly over a greased cookie sheet and bake for 10-15 minutes, or until golden brown. Halfway through baking, gently stir the granola. Be mindful to ensure it doesn’t burn.
Serve the parfait in wine or sundae glasses. Beginning with the hazelnut cream, alternately layer the raspberries, granola, cream and raspberries, ending with the granola. Garnish with a few raspberries.