Walnut Cream

• 250 g (9 oz) shelled Wellwood Wallace walnuts*, blanched and peeled
• table salt, to taste
• 140

In an upright blender, blend the walnuts, salt and iced water until smooth. Add the walnut oil and blend again. Refrigerate until cold. Add the remaining ingredients and blend again until silky smooth. Pass through a fine sieve and store in an airtight container in the refrigerator until needed. This makes more than is necessary but it’s impossible to properly blend in smaller amounts. Leftover