To Make Almond Cream otherways. is a traditional Stuart recipe for a classic thick cream almond cream made from boiled cream blended with pounded almonds and flavoured with rose water, ginger and cinnamon. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To Make Almond Cream otherways.
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Original Recipe
To Make Almond Cream otherways. (from Robert May's Accomplisht Cook 1660)
To Make Almond Cream otherways.
Take a quart of cream, boil it over night, then in the morning have half a pound of almonds blanched and fine beaten, strain them with the cream, and put to it a quarter of a pound of double refined sugar, a little rose-water, a little fine ginger and cinamon finely searsed, and mixed all together, dish it in a clean silver dish with fine carved sippets round about it.
Modern Redaction
Ingredients:
1l cream
225g blanched almonds
115g caster sugar
4 tbsp rose water
1/2 ground ginger
1 tsp ground cinnamon
shaped bread sippets, to garnish
Method:
Pour the cream into a pan, bring to a simmer and cook gently for 4 hours, stirring occasionally to ensure it does not catch. In the meantime, pound the almonds to a smooth paste with a little of the rose water to prevent oiling.
Mix the almond paste in with the cooked cream then pass the mixture through a fine-meshed sieve. Stir in the sugar until dissolved then add the ground ginger, ground cinnamon and remaining rose water.
Turn into a serving dish and allow to cool. Serve with the bread sippets arranged around the dish.
