Recently, Gemporia sent me one of their beautiful emerald rings as a gift for Valentines Day. When I saw my package from them in the post and discovered they had sent me an emerald, I honestly couldn’t have been happier! It was such an incredible surprise! I was so grateful for such an amazing present. I love the jewellery that Gemporia sell, and am always amazed by all of their stunning pieces – I can easily spend hours on their website just staring at all of their perfect gems, especially the emeralds. Emerald is my birthstone and favourite gemstone, so when I saw that they had sent me one, I just couldn’t believe it! The ring is so stunning.
The green of the emerald was so mesmerising, and as soon as I looked at my new ring I knew I wanted to make a recipe that was inspired by it. As a huge lover of dessert – and because I have such a sweet tooth, I decided that I would make an emerald themed pudding.
As I brainstormed some ideas, I decided that lime would make a good ’emerald’ style dessert as it has a beautiful vibrant green colour similar to the stone – and also has a delicious taste! I adore the refreshing citrus flavour of lime, and it’s the perfect flavour to cleanse your palette after a savoury dish, so I knew it would work well in a pudding recipe.
After the success of my lemon and blackberry posset recipe, I decided to use the lime to make another one. I wanted this dessert to have a slightly more tropical feel, so I combined it with some coconut cream and oil for a coconut flavour – and the creaminess of it also gave the dessert a really indulgent, smooth texture. It tasted incredible – and it was so easy to make! All I had to do was blend all of the ingredients together, pour the mixture into 4 shot glasses and wait patiently for about 1 hour until the puddings were set. Then, all that was left to do, was top them with a spoonful of coconut cream and dive in! Pure, simple, decadence – just like my delicate emerald ring. I hope you enjoy the dessert!
1/2 cup + 2 tbsp (125g) cream from the top of a full fat tin of coconut milk
1/4 cup (35g) cashews
1/3 cup (50g) coconut sugar – I use Coconut Merchant
2 limes – juice + zest to make 1/4 cup (60ml) juice
3/4 tsp spirulina
1/4 tsp lemon extract
- Firstly, about 30 minutes – 1 hour before making the dessert, get a tin of high quality full fat coconut milk and place it in your freezer upside down. When this is done, open the can upside down and carefully drain away the water – leaving only the thick cream behind.
- Then, add the thick cream, coconut oil, cashews, coconut sugar, lime juice, zest (spare 1-2 tsp of zest to decorate the dessert later), spirulina and lemon extract into a strong powered blender – I used my NutriBullet, and blend until smooth.
- When the mixture is smooth, pour it into about 4 small bowls/shot glasses. Then, transfer the puddings into the freezer to set for about 1 hour. When they have set, move them into the fridge for about 10 minutes or so to chill, and for the glasses to defrost. Lastly, top them with a spoonful of coconut cream and lime zest to serve.