Almond Creme Recipes

ALMOND CREME

Steps:

• In a large saucepan, sprinkle gelatin over water. Let stand for 1 minute. Stir in cream and sugar. Cook and stir over medium-low heat for 5 minutes or until gelatin is completely dissolved., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until a thermometer reads 160° and coats the back of a metal spoon. (do not boil). Remove from the heat. Stir in almond extract., Pour into dessert dishes. Refrigerate until set. Garnish with raspberries and chocolate curls if desired.

ALMOND CREME

Steps:

• Note: Cook time is the chill time.
• Measure cold water into small bowl. Sprinkle gelatin over cold water. Let stand for 1 minute.
• Add sugar to gelatin mixture.
• Stir until gelatin dissolves.
• Pour boiling water into medium bowl.
• Stir in gelatin mixture.
• Combine milk, vanilla and almond extract. Stir milk mixture into gelatin mixture.
• Divide mixture between four serving dishes. Refrigerate until set, about 3 hours.
• Pare and slice kiwis.
• Arrange kiwi slices and strawberries over each dessert.
• Gelatin equivalents are One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.
• Sometimes I substitute vanilla sugar for the sugar. This can be found in most European or gourmet markets. Or, make it yourself by combining two whole vanilla beans and sugar in a canister. The ratio of sugar to beans depends on how strong it is as well as how long you let it sit.

ALMOND CREAM

Steps:

• In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Will keep refrigerated in an airtight container for up to 1 week.

ALMOND CREME BRULEE

Steps:

• Heat cream in a heavy saucepan.
• Add granulated sugar and stir until dissolved.
• Beat egg yolks until light and creamy.
• Add t he hot cream to the egg yolks gradually, whipping constantly with a wire whisk (not an electric beater). Stir in remaining ingredients except the brown sugar.
• Pour into a 6-cup souffle dish, and sprinkle brown sugar on top.
• Bake at 325 degrees for 45 minutes, or until custard tests done. - - - - - - - - - - - - - - - - - - NOTES : This is not for anyone on a low cal, low fat, or low cholesterol diet.