Blackberry And Vanilla Bean Custard Parfait

• 1 cup raw cashews, soaked overnight in water and drained
• 1 cup meat from fresh young (green) coconut; if not available increase soaked cashews to 2 cups
• 1/4 teaspoon seeds from vanilla bean, preferably Tahitian
• 13 cup pure maple syrup
• 1 sprig fresh lavender or thyme
• 1 pint fresh blackberries
• 3 tablespoons honey, preferably thistle
• 2 tablespoons chopped unsalted nuts

1. For the custard, place half the cashews and coconut in blender with 1/4 to 1/2 cup water, as needed, to blend until smooth.
2. Add remaining cashews and coconut and vanilla and maple syrup.
3. Blend.
4. Refrigerate until cold.
5. Crush lavender or thyme in a mortar.
6. Place in a large bowl, and add blackberries and honey.
7. Gently crush together with back of a spoon, leaving some berries whole.
8. Layer custard and berries in 4 martini glasses or goblets, top with nuts and serve.

cashews, fresh young, vanilla bean, maple syrup, fresh lavender, fresh blackberries, honey, nuts

Taken from cooking.nytimes.com/recipes/10579 (may not work)