Almond Whipped Cream
Servings 10 portions
Ingredients
for almond milk
- 60 g almonds blanched
- 420 g water cold, drinking quality
for almond cream
- 350 g almond milk
- 30 g sugar
- 12 g extra virgin plum seed oil
- 1/8 tsp kosher salt
- 1/8 tsp xanathan gum
- 6 g gelatin sheets, 200 bloom
Instructions
for almond milk
- 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.
