Francisco Migoya

Almond Cream

Preparation info
  • Yield:

    4.25 kg

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Heavy cream 3.2 kg 7 lb .8 oz 75.29

Method

  1. Bring the cream to a simmer in a rondeau.
  2. Meanwhile, toast the almonds as dark as possible without burning them in a 160°C/320°F oven. Add the hot toasted almonds to the hot cream. Stir. Cover with plastic wrap and let steep for 2 hours.
  3. Reheat the cream and then strain out the almonds. Reheating prevents the almonds from holding on to too much cream