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Almond cream
Jun. 27th, 2014 07:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefoxIngredients
4.5 cups water
1 lb almond meal
Equipment
Vitamix or equivalent high-speed blender
Clean glass jar(s) that will hold 8 cups in total
Steps
1) Prep. Set up the blender base on a very stable surface. Fill the blender jar with water to the 4.5 cup line. Put it on the base. Pour in the almond meal. Make sure the lid fits snugly.
2) Blend. Blend on the highest setting for 4 to 5 minutes or until the mixture is no longer gritty. If the blender shows no sign of moving ("walking") and the lid shows no sign of coming off, you can walk away for a couple of minutes at a time. Note that the long blending time will eventually make the almond cream quite hot; handle with care. Do not overblend or the cream will thicken into whipped cream.
3) Store. Pour the cream into jars. Let it cool, then put lids on the jars. Label the lids and store the jars in the fridge (keeps for 1 week) or freezer (keeps indefinitely). If freezing, make sure there's some space between the jar and the lid for the cream to expand as it freezes. Pint jars are best for freezing so that you'll only thaw the amount you need for whatever you're making.
4) Use. This cream can be substituted for heavy cream in most savory recipes, such as pasta sauces and baked goods. Sweet recipes are hit-or-miss; it might be good for caramels, it might not work at all for whipped cream or ice cream. You can simmer it to thicken it, or add water to thin it. (You're more likely to need to thin it. It's very thick.) If it's gritty, strain it, but ideally it's not.
4.5 cups water
1 lb almond meal
Equipment
Vitamix or equivalent high-speed blender
Clean glass jar(s) that will hold 8 cups in total
Steps
1) Prep. Set up the blender base on a very stable surface. Fill the blender jar with water to the 4.5 cup line. Put it on the base. Pour in the almond meal. Make sure the lid fits snugly.
2) Blend. Blend on the highest setting for 4 to 5 minutes or until the mixture is no longer gritty. If the blender shows no sign of moving ("walking") and the lid shows no sign of coming off, you can walk away for a couple of minutes at a time. Note that the long blending time will eventually make the almond cream quite hot; handle with care. Do not overblend or the cream will thicken into whipped cream.
3) Store. Pour the cream into jars. Let it cool, then put lids on the jars. Label the lids and store the jars in the fridge (keeps for 1 week) or freezer (keeps indefinitely). If freezing, make sure there's some space between the jar and the lid for the cream to expand as it freezes. Pint jars are best for freezing so that you'll only thaw the amount you need for whatever you're making.
4) Use. This cream can be substituted for heavy cream in most savory recipes, such as pasta sauces and baked goods. Sweet recipes are hit-or-miss; it might be good for caramels, it might not work at all for whipped cream or ice cream. You can simmer it to thicken it, or add water to thin it. (You're more likely to need to thin it. It's very thick.) If it's gritty, strain it, but ideally it's not.