Almond-cream
Ingredients
Directions
Prepare the almonds
Blanch and pound the almonds.
Make the almond cream
Gradually pour boiling water over the almonds.
Transfer the mixture into a strong cloth or tammy.
Squeeze 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, protein and flavour that form the body of the almond cream.
- Boiling water
- Hydrates and loosens the pounded almonds so their oils and solids can be extracted.
The step that matters
Squeezing the cloth with powerful pressure. Enough force is needed to press the liquid through the cloth and extract the almond cream. Weak squeezing leaves much of the cream trapped in the pulp, lowering yield and richness.
“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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