Vanilla and cashew cream mousse

Servings: 4
Prep time: 10
Cooking time: 20
Seasonality: March
Type of recipe: desserts
Difficulty: moderate
  1. Cut the vanilla bean lengthwise and grate the seeds with a knife tip. Mix the vanilla seeds with the sugar and starch in a saucepan, pour the almond milk and the cashew cream.

  2. Put on the fire and bring to the boil over high heat, then lower the heat and cook the preparation stirring with a wooden spoon until it has thickened. Remove from the heat and divide the mousse into 4 cups or glasses.

  3. Heat the oven to 150°C. Pour the malt on the mix of seeds, dried fruit and flakes, mix carefully until it has absorbed all the malt.

  4. Place the mixture in a single layer on a baking tray lined with a parchment paper sheet and bake until the granola is crisp and golden.

  5. Serve the mousse with a spoonful of granola and a handful of pecan nuts.