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Almond Whipped Cream

Course Dessert
Cuisine Modernist
Keyword almond, condiment, cream, dessert, lycooking, lyukum cooking lab, milk, recipe, siphon
Prep Time 8 hours
Cook Time 15 minutes
Total Time 15 hours 15 minutes
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.
    Making Almond Whipped Cream
  • Blend it to liquid gel. At this point it looks and tastes very much like not whipped cream.
    Making Almond 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.
    Almond Whipped Cream

Notes

Equipment:
0.5l whipping siphon
2 N2O cartridges
Blender
Source: ChefSteps Whipping Siphons class