| 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 Converted by MM_Buster v2.0l.
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