Almond Cream Recipe - Cooking Index
Almond Cream Recipe - Cooking Index
| 3 cups | 711ml | Water - divided |
| 1 cup | 93g / 3.3oz | Whole almonds |
| 1/4 cup | 82g / 2.9oz | Maple syrup |
| 3 tablespoons | 45ml | Agar-agar flakes |
| 1/8 teaspoon | 0.6ml | Salt |
| 1/2 teaspoon | 2.5ml | Vanilla |
| 1/8 teaspoon | 0.6ml | Almond extract |
In a saucepan, place 2 cups water, and bring to a boil. Add the almonds, boil for 1 minute, remove the pan from the heat, and set aside for 5 minutes. Drain and discard the water. Using your fingers, squeeze the almonds out of their skins and discard the skins.
Transfer the almonds to a food processor and process for 1 to 2 minutes or until a fine meal. While the machine is running, drizzle in the remaining 1 cup water, and process an additional 1 minute. Line a colander or strainer with a double thickness of cheesecloth (or coffee filters) and pour the almond milk mixture through the cheesecloth to strain.
In a saucepan, combine the almond milk, maple syrup, agar-agar flakes, and salt, and bring to a boil while stirring with a whisk occasionally. Reduce heat to low, simmer for 5 minutes while whisking occasionally, or until the agar-agar flakes are dissolved completely.
Whisk in the vanilla and almond extract, and transfer the mixture to a glass container. Place a piece of waxed paper on top to prevent a skin from forming. Chill until firm, or overnight.
When the mixture is firm, place in the food processor, and process for 1 to 2 minutes or until light and creamy. Taste and add additional vanilla or almond extract, if desired.
Serve as a topping for fresh fruit, pies, cakes or other desserts.
Source:
"The Vegan Chef at http://www.veganchef.com"
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