Raspberry & Lemon Cream Slice

Raspberry & Lemon Cream Slice

Lemon & Vanilla Marmalade

1 Lemon, supremed

2 Tablespoons Maple syrup

1 Tablespoon lemon juice

¼ teaspoon vanilla extract

Pinch salt

Combine ingredients in a shallow dish, and dehydrate (uncovered) overnight at 45 degrees Celsius until the liquid becomes a syrup

Lemon Zest garnish

Peel lemon zest and thinly slice and arrange in a twirl.

Dehydrate, at 45 degrees Celsius until ready

Lemon Zest dust

Peel additional lemon zest and dehydrate, at 45 degrees Celsius until dry

Use blender to make dust

Raspberry Coulis:

½ cup fresh raspberries

½ cup water

2 Tablespoons Maple Syrup

Blend all ingredients until smooth.

Pass mixture through strainer to remove seeds.

Place strained mixture in shallow dish and dehydrate (uncovered) overnight at 45 degrees Celsius until the liquid becomes a syrup.

Raspberry & Lemon Cream Slice

Line bottom of a rectangular loose bottomed tart tray (mine was 35 cm x 12 cm)

Base:

1 ½ cups raw cashews

½ cup raw almonds

10 pitted medjool dates

2 Tablespoons of Maple Syrup

1 teaspoon vanilla essence

Pinch of salt

Process ingredients in processor until forms an almost sticky dough.  Press firmly into the bottom of the pan, ensuring evenly spread and place in fridge.

Raspberry Cream Layer:

1 cup cashews – soaked for at least four hours

1 cup raspberries

¾ cup water

¼ cup maple syrup

¼ cup water

¾ teaspoon agar agar powder.

Blend Raspberries, cashews, ¾ cup water & maple syrup.

Strain through a fine mesh strainer to remove seeds and set aside.

Combine water and agar agar in small saucepan, whisk and bring to boil.  Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken.

Add the agar agar to the raspberry mixture and blend again until fully combined.

Add to the tart base and leave in the fridge until set.

Lemon Cream Layer:

1 cup cashews – soaked for at least four hours

½ cup lemon juice

¼ cup maple syrup

¼ cup water

¾ teaspoon agar agar powder.

Blend lemon juice, cashews & maple syrup.

Combine water and agar agar in a small saucepan, whisk and bring to boil.  Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken.

Add the agar agar to the lemon mixture and blend again until fully combined.

Pour over the raspberry layer and leave in the fridge until set.

Raspberry Jelly Layer:

1 cup raspberries

¼ cup maple syrup

½ cup water

¼ cup water

¾ teaspoon agar agar powder.

Blend Raspberries, maple syrup and ½ cup water.

Press through fine mesh strainer to remove seeds.

Combine water and agar agar in a small saucepan, whisk and bring to boil.  Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken.

Add the agar agar to the raspberry mixture and blend again until fully combined.

Pour over lemon layer and leave in the fridge until set.

Before cutting place in freezer for an hour or so to allow for clean slicing.

Then let the finished slice come back to room temperature for serving.

Any remaining cut pieces keep in the freezer and when ready to eat, bring any pieces you want to room temperature.

Top each slice with the lemon dust and the lemon pieces. Garnish the plates with the marmalade, lemon zest and dust and coulis.

#VeganCake #VeganRecipes #Lemon #OvercomingMultipleSclerosis #Food #Fortheloveoffood #Vegan #CashewCream