To Make Almond Cream. is a traditional Stuart recipe for a classic thick cream made from a blend of cream, pounded almonds and rose water boiled in a pan to thicken. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To Make Almond Cream.
Take half a pound of almond paste beaten with ros-water, and strain it with a quart of cream, put it in a skillet with a stick of cinnamon and boil it, stir it continually, and when it is boiled thick, put sugar to it, and serve it up cold.
Modern Redaction
Ingredients:
225g blanched almonds
2 tbsp rose water
1l cream
1 cinnamon stick
100g sugar
Method:
Pound the almonds to a smooth paste in a mortar, adding a little of the rose water to them every now and then, to prevent them from oiling. Add the almond paste to the cream and beat to combine. Pass the mixture through a fine meshed sieve into a skillet them bring to a simmer.
Heat gently, stirring constantly, until the almond cream is thick then stir in the sugar until dissolved. Take off the heat and turn into a serving dish. Allow to cool completely before serving.
