Almond Cream Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dessert sauce of almonds pounded with sugar and orange flower water that's whisked to a froth with cream and egg yolks. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Cream Sauce.
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This is a classic recipe for a Victorian version of Almond Cream Sauce that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 93.—ALMOND CREAM SAUCE.
Scald one ounce of Jordan almonds and six bitter almonds; and, having freed them from their hulls or skins, put them in a mortar with four ounces of sugar and a tablespoonful of orange-flower water: bruise them into a pulp, and then remove this into a small stewpan; add a gill of cream and two yolks of raw eggs, and with a wire whisk whip the sauce over a very slow heat until it becomes a substantial smooth froth. This sauce is for puddings.
Modern Redaction
Ingredients:
35g blanched almonds
a few drops of bitter almond extract
120g sugar
1 tbsp orange-flower water
140ml cream
2 egg yolks
Method:
Pound the almonds in a mortar, add the sugar, bitter almond extract and orange-flower water and continue pounding until you have a smooth paste. Scrape this into a small pan then beat in the egg yolks and cream.
Heat gently over low heat, beating constantly with a wire whisk, until the volume increases dramatically and you have a smooth froth. Serve as a sauce for puddings.
