Round off a dinner party with Skye Craig’s sumptious sweet served in cocktail glasses.
To make base:
Place a few macadamia halves into each glass.
Blend all base ingredients in a high powered food processor or blender until cashews have turned into a smooth cream. Pour mixture into glasses and place in freezer to set.
To make lime filling:
Combine all lime filling ingredients in a high powered food processor and blend till your heart’s content and the mix is smooth and creamy. No chunks my friends, no chunks. This is serious business. Taste and adjust if need be, as produce is always very different. If you want your filling to be more sweet, add more agave nectar. Less sweet, more avocado. More acidic, add lime juice, less acidic, more avocado.
Grab your glasses out of the freezer and spoon the mousse over the top of the base. Tap it on the bench to even out the layer and remove air bubbles. Return to freezer to chill.
To make coconut cream:
Blend all coconut cream ingredients in a high powered food processor or blender until cashews have turned into a smooth cream. Pour mixture on top of lime filling and return glasses to freezer.
Once the coconut cream has set a little, you can cut the end off your finger lime and squeeze out the gorgeous little lime capsules. Place half a teaspoon of finger lime in the middle of each lime tart glass.
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