Cinnamon Cranberry Cream Melba is a festive dessert cup, cranberry compote topped with sweet vanilla hemp cream and crystallized ginger.
It’s a cranberry twist on a traditional European dessert called “Peach Melba”. The traditional version is ae creamy concoction served with a raspberry sauce. Just so you know, it was invented in 1892 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honor the Australian soprano Nellie Melba.
As you might have guessed, the original recipe is full of sugar and served with dairy ice cream.
Not my melba, haha!
I use hemp cream instead of dairy and tone down the sugar. And I top it with fresh ginger, freshly coated in a homemade crystallized process using coconut sugar instead of refined sugar so it keeps the ginger candy relatively healthier than store-bought crystallized ginger.
And as a parfait, it is so festive – doesn’t it look like Santa’s hat?
Interested in making this? Here is the breakdown in detail.
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.
The cranberry compote uses fresh cranberries – not many easy recipes use fresh cranberries – as well as canned cranberry sauce for extra creaminess.
The nutrition in this dessert will leave your guests feeling great — cranberries are high in vitamin C, dietary fiber, and manganese, hemp has powerful anti-inflammatory properties that help metabolize fat and repair muscles, especially after exercise, and the crystallized ginger is actually high in iron and other detox qualities, though being dipped in coconut sugar puts it a bit more in the candy category.
Let’s get ready for this dessert!
Cinnamon Cranberry Cream Melba & Fresh Crystallized Ginger
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!
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.