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heavy cream- almond Recipe


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     heavy cream- almond

Category   Sauces
Sub Category   None

1 c almond flour
1 c water

In a blender, add almond flour and 1 cup water. Blend on “liquefy” setting for 1 – 2 minutes, depending on ferociousness of blender. Mixture should become milky white, and nuts will become ground. Allow blend to set for 5 minutes in order to incorporate as much almond flavor into the milk as is possible. Over a large bowl, place a thin mesh sieve or strainer. You may use a cheesecloth or a nut cloth in place of the strainer. Pour milky liquid through the sieve in order to separate out the large nut particles from the milk. Scrape inside of sieve with spatula in order to release all of the milk.
Into a large glass spouted measuring cup (such as Pyrex), pour the milk. Onto stove top at medium-high heat, add saucepan. Add milk to saucepan and heat for 4 – 5 minutes, constantly stirring with wooden spoon. Milk will thicken to become the color and texture of a tasty, white gravy. Using wooden spoon, stir milk, and run your finger along the back of the spoon to form a thick line. If the line holds and looks like ski tracks in the snow, then you have done the job well! Immediately remove saucepan from heat, turn off stove top, and allow cream to cool on counter for 10 minutes before transferring to heat-proof glass container (such as Pyrex) and cooling completely in refrigerator.

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