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1/4 cup blanched slivered almonds
1 cups plus 1/2 cup whipping cream cream
2 tbs granulated sugar
1/4 tsp pure vanilla extract
1/2 packet powdered gelatin
1 1/2 tbs cold water
fruit compote to serve
 
Spread almonds on a baking sheet and place in a 350F oven until lightly toasted. Roughly chop.
In a medium pot, heat 1 cup of the whipping cream together with the toasted almonds until the cream simmers. Stir in sugar until dissolved. Let sit for 30 minutes.
Pour cream mixture through a fine mesh strainer lined with cheesecloth. Discard almonds. Gently rewarm cream. Add vanilla extract.
Lightly oil four custard cups with a canola oil.
Sprinkle gelatin powder over cold water. Allow to stand 5 to 10 minutes. Add gelatin to warm cream mixture. Stir until gelatin is completely dissolved.
Divide mixture among custard cups, and chill at least 2 hours or until firm. Run a sharp knife around the edge of the cup to unmold. Serve with fruit compote, such as blueberries or rhubarb.
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