Almond-Cream
Ingredients
Directions
Blanch and pound the almonds until fine.
Gradually pour the boiling water over the almonds.
Transfer the mixture into 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, protein and flavour that form the cream once extracted.
- Boiling water
- Softens and loosens the ground almonds so their oils and solids can be pressed out as liquid.
The step that matters
Wring the cloth with powerful pressure. Enough pressure must be applied to squeeze out as much almond liquid as possible. Weak wringing leaves the cream thin and wastes flavour 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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