Creme of almanndes (Cream of Almonds) is a traditional Medieval recipe for a classic cheese-like dish of a thick almond milk made from ground almonds and whine sweetened with sugar and acidified with red wine vinegar. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Cream of Almonds (Creme of almanndes).
Translation
In essence this is a Medieval almond cheese flavoured with sugar and red wine vinegar.
Cream of Almonds
Take blanched almonds, grind them and mix them up until thick. Set them on the fire and boil them. Set them down and sprinkle them with vinegar. Spread them upon a cloth and sprinkle with sugar. When it is cold, gather it together and slice it into dishes.
Modern Redaction
Ingredients:
300g ground almonds
400m white wine or red wine (or a half mix of meat broth and wine)
1 tbsp red wine vinegar
1 tbsp golden caster sugar
Method:
Pound the almonds in a mortar until you have a smooth paste then work in the wine (or wine and stock mix) until thoroughly combined. Turn the mixture into a pan, bring to a boil then reduce to a simmer and cook until almost at the point of setting (but be careful the base of the dish dones not scorch).
Pour into a fine-meshed sieve and sit over a bowl to drain. Once cool enough to be handled turn out of the sieve then spread out onto a baking tray. Sprinkle over the vinegar and sugar. When cold and set, slice the set almond cream then use to garnish other dishes.
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