Doesn’t it look like something from Santa’s table?
There are three parts to this dessert, all can be prepared ahead of time. My hemp cream recipe is below, also posted here. And the cranberry compote and crystallized ginger recipes are super easy.
Let’s get ready for this dessert!
Cinnamon Cranberry Cream Melba
Cinnamon Cranberry Compote
- 1 cup fresh cranberries
- 2-3 tbsp water
- 1 cup canned cranberry sauce
- 2 tsps cinnamon
- 1 tbsp maple syrup
- 1 pinch of salt
- 2-3 knobs of ginger peeled and sliced
- 3/4 cups water
- 1/4 cup coconut sugar
Ahead of Time: To Make the Crystallized Ginger
Boil 3-4 cups of water and drop in the ginger slices, simmer for 30 minutes.
Drain the water, and pour in the sugar, keeping the heat low, stir the ginger strips in the sugar until coated well.
Lay the strips on a parchment overnight.
Store in a dry, airtight container - I'm not sure how long they would last since they have sugar on them. But if you refrigerate them, they become soggy.
Ahead of Time: To Make the Homemade Hemp Cream
Blend up 1 cup hemp hearts with 3 cups water and a pinch of salt.
Blend up with equal parts yogurt, and 1 tsp vanilla.
Keeps in refrigerator for 3 days. Notice you don't have to soak the seeds prior as you do with almond and cashew milk recipes - that is a big time-saver!
Ahead of Time: To Make the Cranberry Compote
Simmer the water and fresh cranberries, pressing down on the sizzling cranberries with a glass to burst them. Don't let the mixture dry, just heat and mush up.
Pour into a blender along with a can of cranberry sauce, vanilla, cinnamon, and a pinch of salt. Taste test to see if you need the maple syrup for sweetness and add if you need it.
Refrigerate up to a week.
Assemble the Dessert
- When you are ready to assembly this spicy chilly dessert, fill dessert glasses and follow with the hemp cream, topping with a few slices of crystallized ginger. We served ours along with our chocolate truffles and hot vanilla tea!
Comment here or tag me on Instagram if you make any of these recipes! And if you want to share, use the sharing tabs above and below the recipe! Thank you!