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 to extract as much liquid as possible.
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 solids that give the milk its body and nutty flavour.
- Boiling water
- Extracts flavour and fine solids from the ground almonds into a liquid.
The step that matters
Pound the almonds until fine. Finely broken almond cells release more flavour and fat into the water. Coarse pieces leave the milk gritty and weak, and the wringing step cannot recover what was never released.
“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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