Sweet Crema

SWEET CASHEW CREMA
3/4 cup raw cashew pieces (4 ounces)
8 ounces extra-firm tofu, drained
1/4 cup agave syrup
2 tablespoons fresh lemon juice
1 tablespoon Cognac
1 tablespoon canola oil
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1/2 cup Chambord or other raspberry
liqueur
11/2 cups fresh blackberries or
raspberries, or 10 ounces frozen
berries, thawed and drained
Thin strips of lemon zest for garnish

TO MAKE THE CREMA : In a food processor,
combine all of the ingredients and process until
smooth and creamy, 2 to 3 minutes. Transfer to
a bowl and refrigerate until well chilled, about
1 hour.
In a small saucepan over medium-high heat,
bring the Chambord to a simmer. Adjust the
heat to maintain a simmer and continue to cook
until reduced by half to form a syrup, about
10 minutes. Refrigerate until well chilled.
When the crema and syrup are cold, divide
the crema among four dessert bowls or small
glasses, or, for a fittingly elegant presentation,
spoon the crema into a beautiful glass bowl.
Spoon the berries and Chambord syrup over
the crema. Garnish with a strip of lemon zest
before serving.