To make Snow Cream otherways with Almonds. is a traditional Stuart recipe for a classic dessert dish of a cream and almond milk sweetened with sugar and flavoured with rosemary, orange zest and nutmeg that's beaten to a froth before serving. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make Snow Cream otherways with Almonds.
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Original Recipe
To make Snow Cream otherways with Almonds. (from Robert May's Accomplisht Cook 1660)
To make Snow Cream otherways with Almonds.
Take a quart of good sweet cream, and a quarter of a pound of almond paste fine beaten with rose-water, and strained with half a pint of white-wine, put some orange-peel to it, a slic't nutmeg, and three sprigs of rosemary, let it stand two or three hours in steep; then put some double refined sugar to it, and strain it into a bason, beat it
till it froth and bubble, and as the froth riseth, take it off with a spoon, and lay it in the dish you serve it up in.
Modern Redaction
Ingredients:
1l cream
115g blanched almonds
1 tbsp rose water
250ml white wine
1 tsp shredded orange zest
1 nutmeg, sliced
3 rosemary sprigs
100g caster sugar
Method:
Pound the almonds in a mortar until you have a smooth paste, adding a little of the rose water every now and then to prevent them from oiling. When done pound the white wine with them. Pass the almond paste through a fine-meshed sieve then work in the cream, orange zest, nutmeg and rosemary. Cover and set aside to infuse in the refrigerator for 3 hours.
After this time, strain the mixture then work in the sugar until dissolved. Take a whisk and beat the cream thoroughly. As the froth appears on the top skim this off and arrange on your serving dish. Continue beating and skimming off the froth until all the cream mix has been used up.
