Cashews: find out how to use them in tasty sweet recipes

There are a multitude of uses for the cashew nutsversatile fruit that, from pulp to brunette, is used in savory and sweet dishes, as well as in drinks. When we talk about cashews, we can think about consumption in nature AS snack or main ingredient of sweet and crunchy recipes.

To show you tasty ways to use chestnuts in the kitchen, we have proposed 5 desserts for which it is worth saving a little space in your belly for after lunch. Look down:

Cashew cheesecake

Cashew cheesecake – Photo: Stela Handa

Time: 1h (+2h in the fridge)

Performance: 8 servings

Difficulty: easy

Ingredients:

• 1 pack of cornstarch biscuits (180g)
• 2 tablespoons honey
• 2 tablespoons melted butter

Filling

• 400 g of crushed ricotta
• 1 can of condensed milk
• 1 jar of natural yogurt (200 ml)
• 1/2 cup raisins (tea)
• 1 cup chopped and ground cashews

Modpreparation:

1. Blend the biscuit in the blender
2. Pour into a bowl, add honey, butter and mix until smooth.
3. Line a springform pan with the removable base and set aside
4. Meanwhile, for the filling, beat the ricotta in a mixer.
5. Add the condensed milk little by little
6. Add the yogurt, raisins, chestnuts and pour into the reserved pan
7. Place in the preheated oven for 15 minutes
8. Remove and let cool
9. Place in the refrigerator for 2 hours, decorate as desired and serve immediately.

Cashew pavé with chocolate

Cashew pavé with chocolate – Photo: Stela Handa

Time: 40min (+2h in the fridge)

Performance: 6 servings

Difficulty: easy

Ingredients:

• 2 cans of condensed milk
• 2 cups milk (tea)
• 2 tablespoons cornstarch
• 2 egg yolks
• 1 cup melted semi-sweet chocolate
• 1 cup chopped cashews
• Strawberries and cashews to decorate

Preparation method:

1. Place the condensed milk, milk, cornstarch and egg yolks in a pan over medium heat, stirring well until thickened.
2. Turn off and then divide into two parts
3. In one part mix the melted chocolate and in the other mix the cashews.
4. In a large bowl, make layers of white cream and black cream
5. Decorate with strawberries and cashews and refrigerate for 2 hours before serving.

Cashew mousse

Cashew mousse – Photo: Rodrigo Moreira – JOBZ Photography

Time: 20min (+4h in the fridge)

Performance: 15 units

Difficulty: easy

Ingredients:

• 2 cans of condensed milk
• 1 cup (tea) cashew juice concentrate
• 1 can of cream
• 2 sachets of unflavored gelatin powder
• 1 cup chopped cashews
• Chopped cashews for sprinkling

Preparation method:

1. In a blender, beat the condensed milk, cashew juice, cream, and unflavored gelatin prepared according to package information for 1 minute
2. Add the chopped chestnuts and then mix with a spoon
3. Pour into individual glasses and refrigerate for 4 hours or until solidified.
4. Remove and sprinkle with chopped chestnuts to serve immediately.

Cashew and truffle cake

Truffle cashew cake – Photo: André Fortes

Time: 1h (+4h in the fridge)

Performance: 8 servings

Difficulty: easy

Ingredients:

• 1 pack of cornstarch biscuits (200g)
• 1/2 cup chopped cashews
• 3 tablespoons butter
• Cashews to decorate

Truffle

• 1 cup melted semi-sweet chocolate
• 1 pack of cream (200 g)
• 2 tablespoons of rum

Filling

• 1 1/2 cans condensed milk
• 1 cup milk (tea)
• 2 tablespoons cornstarch
• 1 tablespoon butter
• 1 egg yolk
• 1 pack of cream (200 g)
• 1 sachet of colorless and tasteless powdered gelatine

Syrup

• 1 cup melted milk chocolate
• 1 tablespoon honey

Preparation method:

1. For the dough, crush the biscuits in the blender using the pulse button.
2. Transfer to a bowl and mix with cashews and butter
3. Line a 31×12 cm English cake pan with baking paper and spread the dough on the bottom, pressing well with your hands.
4. Place in a preheated oven (180°C) for 8 minutes
5. Remove and let cool
6. Meanwhile, for the truffle, mix the ingredients and set aside
7. For the filling, blend the condensed milk, milk, starch, butter and egg yolk in a blender for 1 minute.
8. Pour into a pan and heat over medium heat, stirring until thickened.
9. Turn off the heat and mix with the cream and gelatine prepared according to the instructions on the package.
10. Distribute the truffle over the cold pasta and level with a spoon.
11. On top, make a layer with the condensed milk cream and place in the refrigerator for 4 hours.
12. Remove from the oven, unmold, drizzle with the mixed syrup ingredients, decorate with the cashews and serve immediately.

Cashew brigadeiro

Cashew Brigadeiro – Photo: Kelly Guerra

Time: 40 minutes

Performance: 60 units

Difficulty: easy

Ingredients:

• 2 cans of condensed milk
• 3 tablespoons butter
• 2 cups chopped cashews
• 5 tablespoons of chocolate powder
• Butter for greasing

Preparation method:

1. Place a pan over medium heat with the condensed milk, butter, 1/2 cup (tea) cashews and chocolate powder, stirring constantly, until thickened.
2. Turn off, transfer to a greased plate and then leave to cool.
3. Form balls with greased hands and roll them in the rest of the chestnuts.
4. Arrange in molds and serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.