Lavendar-Infused Rhubarb and Almond Torte
Now let's get to a great dessert I created this past week before we left on our trip. I had purchased some rhubarb at the Farmer's Market and knew I had to make something different other than my normal strawberry-rhubarb desserts so I came up with a fresh and almost completely raw dessert that was very light and gourmet.
It was my first time to use a spring-form pan to prepare a raw dessert and was very nervous about how this dessert would turn out. I like taking risks, what can I say? Can I just say that my kitchen looks like a complete mess after creating something that I have had in mind for a while? I feel like a mad scientist trying to test these flavors together. It is fun!
This dessert reminded of a cross between a cheesecake and a torte. The "cream cheese" portion is made of soaked almonds and coconut milk with agave, nutmeg and orange rind. Yum!
The graham cracker section is substituted for soaked raw almonds and dates. Lovely! I then created a nice 2 layer mixing rhubarb, palm sugar, boiling it with a little water and a sachet filled with lavendar with some nutmeg for added spice. I used palm sugar because it has a low glycemic rate and I wanted a particular flavor.
After it was boiled I added agar agar flakes and 1 Tbsp of arrowroot to bring the mixture together. It then went into the refrigerator for the congealing process and presto a nice torte came to be. Hope you feel inspired to try the recipe!