The pungent, musky flavour of physalis, make this a very sexy pudding. Serves 4

20 brazil nuts, soaked
60 raspberries
30 physalis
3 medjool dates, stoned
1 inch of vanilla pod
Quarter of an avocado


In your coffee mill, blend 15 of the brazils with the avocado, dates and vanilla pod. Add water if you need to. It should resemble a very thick cream. Set aside.

Remove the paper from 26 of the physalis. With a hand blender, blend the remaining brazils with the 20 of the raspberries and 26 of the physalis.

Using 4 serving glasses, put equal amounts of the fruit mixture in the bottom. Then add equal amounts of the cream. Finally, add equal amounts of whole raspberries and 1 physalis with the paper wings spread out.

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