Almond-cream :
Ingredients
Directions
Blanch and pound the almonds until fine.
Gradually pour boiling water over the almonds.
Transfer the mixture to a strong cloth or tammy.
Wring the cloth with powerful pressure to extract the almond cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Almonds
- Provide the fat and protein that form the cream's body and flavor.
- Boiling water
- Softens and loosens the ground almonds so their oils and solids release into liquid.
The step that matters
Wring the cloth with powerful pressure. Almonds are mostly fat and solids, so the cream only extracts fully when enough force squeezes the liquid through the cloth. Weak pressure leaves much of the cream trapped in the pulp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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