| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour08 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Almonds; blanched, slivered |
| 4 |
c |
Water |
| 3/4 |
c |
Maple syrup |
| 1 |
pn |
Salt |
| 1/2 |
c |
Agar flakes |
| 2 |
tb |
Arrowroot; dissolved in |
| 4 |
tb |
Ice water |
| 1/2 |
ts |
Almond extract |
INSTRUCTIONS
Puree almonds with the water until smooth and strain though several
layers of a damp cheesecloth. You should have 3 cups. Combine almond
milk, maple syrup, salt and agar flakes. Simmer 3 to 4 minutes over
medium flame until the agar is dissolved. Make a slurry of arrowroot
and cold water. Stir into almond milk along with the almond extract
and cook for 2 additional minutes. Chill the almond milk until firm.
Blend until creamy. This recipe yields 1 quart almond cream.
Source: "CHEF DU JOUR - (Show # DJ-9206) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-26-1999 by Joe Comiskey -
joecomiskey@netzero.net" Yield: "1 quart"
Recipe by: Peter Berley
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