Almond whipped cream has different properties than dairy whipped cream. It is much lighter, there is less fat in it. It doesn’t form stiff picks, so it can’t be used for decorating cakes or pastries. But it tastes good and it will successfully replace whipped cream in, for example, coffee or hot chocolate.
The extra virgin plum seed oil used in this recipe is something you’d like to have in your pantry. Plum oil (huile d’amandons de pruneaux in French) was first used in the food service industry in France for its ability to provide a rich and marzipan- like flavor, but more complex than that of almond oil. It can be drizzled over hot entrées as a finishing oil; added to marinades, dressings, and sauces; used as an ingredient in bakery. plum seed oil’s perfume delicately mixes with other flavors and brings you an exciting culinary experience.
In Austin, you can find it in Vom Fass store: 2785 Bee Caves Road #336, Austin, TX 78746.
Cover almonds with water and let them soak for 4-8 hours. Strain the almond milk through cheesecloth, or muslin, or paper towel. Most of the milk will filter without any additional efforts, only the last half of cup needs gentle squeezing. It should produce 350-360g of milk.
Blend for 1 minute on the highest speed.
Strain the almond milk through cheesecloth, or muslin, or paper towel. Most of the milk will filter without any additional efforts, only the last half of cup needs gentle squeezing. It should produce 350-360g of milk.
for almond cream
Soak gelatin in cold water for a couple minutes.
Mix almond milk, sugar, and salt. Heat it to 60C.
Squeeze soaked gelatin sheets to remove extra water and add it to milk. Let it melt.
Blend it with xanathan and oil on the highest speed for 1 minute. Pour into container and refrigerate to form a soft jello.
Blend it to liquid gel. At this point it looks and tastes very much like not whipped cream.
Pour almond liquid gel into 0.5l (2 cups) siphon. Charge with two cartridges of N2O. Swirl a few times. Store siphon in fridge until needed.