Pitaya cream with passion fruit

Directions

• In a bowl, cover the cashew nuts with water. Reserve.
• In the meantime, open the pitaya in half and remove the pulp with the help of a spoon and reserve the shells.
• Open the passion fruit in half, remove the pulp and pass it through a mesh strainer, gradually adding 20ml of water to help dilute it.
• Reserve 6 raspberries and a little of the pitaya pulp to decorate. Pour the rest into the blender glass, add the passion fruit juice, the raspberries and the sliced ​​banana. Add the well-drained cashew kernels and mash well.
• Distribute the cream into bowls and garnish with the star-shaped pulp, raspberries and sprinkle with mint leaves. You can use pitaya shells as a container.