Plum Carpaccio + Lemon Ginger Cream
- 8 plums (any color)
Lemon Ginger Cream
- 1/2 cup cashews, soaked for 2-3 hours
- 3 tablespoons water
- 2 tablespoons lemon juice
- 1 tablespoon pure maple syrup
- 1 heaping teaspoon grated ginger (I used a microplane to grate)
- 2 medjool dates, pitted (fresh is best)
- 1/3 cup water
- 1/3 cup pure maple syrup (in place of dates and water)
- 1/2 vanilla bean, scraped or 1/2 teaspoon vanilla (or both if you like)
For the cream, combine ingredients in a small blender (I used the magic bullet) and blend until smooth. You will want it to be on the thick side and shouldn’t need any additional water. But if you forgo the soaking process you may need to add a bit more…I suggest adding in 1 tablespoon of lemon juice or water at a time. If you find your cream is a bit too runny, add in a few cashews and blend. You can serve at room temp or refrigerate a bit before serving. Can be made a day or two ahead of time.
For the simple syrup, combine either the dates, water and vanilla OR maple syrup and vanilla into a small blender (I used the magic bullet) and blend until smooth. Feel free to add a tad bit more water as needed to thin. You can serve at room temp or refrigerate a bit before serving. Can be made a day or two in advance.
Slice your plums thinly just before serving. I have given a more detailed way of slicing above. Here is the simple version: I placed my plums on a flat surface with the stem side up and sliced as thinly as I could by hand with a sharp knife starting from the outside and slicing in until I came to the seed in the middle. Do this for both sides.
Place you plums however you like on your plate. Serve with a nice drizzle of the simple syrup and a dollop of the lemon ginger cream. Garnish with some mint leaves. Serves 2 – 3.