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 body and rich flavour of the cream.
- Boiling water
- Softens the ground almonds and helps draw out their fats and flavour into a liquid.
The step that matters
Wring the cloth with powerful pressure. Squeezing too gently leaves much of the almond cream trapped in the pulp, so the result is thin and weak in flavour. Firm, even pressure releases the emulsified fats and liquid from the ground almonds.
“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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