Almond Cream Crema Di Mandorle
Indulge in the silky-smooth decadence of Almond Cream Crema di Mandorle, a luxurious Italian dessert that captures the delicate essence of blanched almonds in every spoonful. This refined custard is made by infusing whole milk with finely ground almonds, then sweetened with granulated sugar and thickened to perfection with cornstarch. Whipped heavy cream is gently folded in to create a light, airy texture that melts in your mouth. Enhanced with a hint of vanilla and a touch of salt, this creamy masterpiece is perfect for serving as an elegant after-dinner treat. Chill it until set and enjoy it on its own or adorned with roasted almond slivers, a sprinkle of powdered sugar, or vibrant fresh berries. This easy yet sophisticated dessert is sure to charm guests and elevate your dessert repertoire! Keywords: almond cream, crema di mandorle, Italian dessert, creamy almond custard, elegant dessert recipe.
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Recipe Information
Ingredients
- 150 grams Blanched almonds
- 500 ml Whole milk
- 100 grams Granulated sugar
- 40 grams Cornstarch
- 200 ml Heavy cream
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
In a food processor or blender, grind the blanched almonds into a fine powder. Be careful not to over-process to avoid creating almond butter.
In a medium saucepan, combine the ground almonds and whole milk. Place the saucepan over medium heat and slowly bring the mixture to a simmer while stirring frequently. Simmer for 5 minutes to infuse the milk with the almond flavor.
Strain the almond-milk mixture through a fine-mesh sieve or cheesecloth into a clean saucepan to remove any almond solids. Press down on the solids to extract as much liquid as possible before discarding them.
Add the granulated sugar, cornstarch, and a pinch of salt to the almond-infused milk. Whisk vigorously to combine and ensure there are no lumps.
Place the saucepan over medium-low heat and cook the mixture, stirring constantly. Continue cooking until the mixture thickens and reaches the consistency of a smooth custard. This should take about 8-10 minutes.
Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled almond custard until fully combined and smooth.
Transfer the almond cream into individual serving dishes or a large bowl. Cover with plastic wrap, ensuring the wrap touches the cream's surface to prevent a skin from forming.
Refrigerate for at least 2 hours, or until chilled and set.
Serve the almond cream as is or garnish with roasted almond slivers, a dusting of powdered sugar, or fresh berries for an extra touch.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 130.7 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1038 mg | 80% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1855 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
