FROZEN ALMOND CREAM WITH SUGARED ALMONDS - SICILIAN CREMOLATA (Dairy Free)

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* Exported from MasterCook *

 

FROZEN ALMOND CREAM WITH SUGARED ALMONDS - SICILIAN

CREMOLATA (Dairy Free)

 

Recipe By :

Serving Size : 7 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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Cheesecloth

4 1/2 cups slivered blanched almonds

1 cup Sugar -- plus 6 tablespoons

sugar

2 cups thinly sliced almonds -- with

skins (7 ounces)

1 egg white

Oil for baking sheet

 

1. Put a strainer over a deep mixing bowl and line it

with cheesecloth, using at least three layers to make

the weave very fine and letting some excess hang over

the sides. Put 1 1/2 cups slivered almonds and 2 cups

water in a blender and process into a completely

smooth liquid, at least 3 minutes. Pour into strainer.

Repeat twice with remaining slivered almonds and

water.

 

2. Let strain 1 hour, using a spoon to push liquid

through strainer. Gather cheesecloth around ball of

almond paste in strainer, squeeze out as much liquid

as you can, then discard solids and cheesecloth. You

should have about 5 cups almond milk. (This can be

made up to 3 days in advance.)

 

 

3. Whisk in 3/4 cup sugar and let dissolve. Taste,

adding more sugar 2 tablespoons at a time if needed,

until sweetened to your liking. Churn in an ice cream

maker. (It can also be frozen on a rimmed baking

sheet. When frozen, break into pieces and process in

small batches in food processor.) Transfer to a

container and freeze at least 2 hours or overnight.

 

4. Make sugared almonds: Preheat oven to 300 degrees.

Combine sliced almonds and 6 tablespoons sugar in a

bowl. In another bowl, whisk egg white until foamy.

Add to almond mixture, toss well and spread on a lined

or oiled baking sheet. Bake about 25 minutes, until

completely dry and lightly browned. Let cool

completely, then break into clusters.

 

5. At least 5 minutes before serving, remove cremolata

from freezer and let soften slightly. Serve with a

generous topping of almonds.

 

Yield: 6 to 8 servings.

 

Spice by Ana Sortun , 2006

Time: 30 minutes, plus 3 hours' churning and freezing

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Per Serving (excluding unknown items): 113 Calories;

0g Fat (0.0% calories

from fat); 1g Protein; 29g Carbohydrate; 0g Dietary

Fiber; 0mg

Cholesterol; 8mg Sodium. Exchanges: 0 Lean Meat; 2

Other Carbohydrates.

 

NOTES : When my husband Chris and I were visiting

Siracussa, Sicily, we ate a slice of warm, buttery

brioche topped with a scoop of almond cremolata or

gelato, which is normal fare for Sicilians in the

morning during the hot summer months. It's so

civilized to eat ice cream on warm bread for

breakfast!

 

When I returned to Oleana, I told pastry chef Maura

Kilpatrick about our breakfast treats, she created

this dairy-free, incredibly satisfying dessert that

has floated on and off our dessert menu for more than

two years. The almond milk base is mixed with sugar

before freezing and churning; the rich nut oils create

a soft and creamy texture without eggs or cream.

 

You can make Maura's version at home without an ice

cream churner, but you'll need to prepare the recipe a

day in advance to allow time for the mixture to freeze

before whipping. If your're lucky enough to own an ice

cream maker, it will save you some time.

 

At Oleana, Maura sandwiched slices of brioche with

chopped bittersweet chocolate, which she toasts in a

sandwich press until the chocolate is melter. The

gooey chocolate sandwiches are the perfect vehicle

for absorbing the cremolata, little by little as you

eat.

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

 

 

 

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