Almond-cream :
Ingredients
Directions
Blanch and pound the almonds.
Gradually pour boiling water over the almonds.
Transfer the mixture to a strong cloth and wring it out 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 flavor of the cream.
- Water
- Carries the almond flavor and fat out of the pounded nuts to form the liquid cream.
The step that matters
Wringing out the almond cream. Pounding and gradually adding boiling water breaks the almond cells and helps release their fats and solids into the liquid. Wringing through a strong cloth then squeezes out the liquid, so enough pressure is needed to extract a smooth, rich cream rather than a thin, grainy one.
“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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