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Almond Cream

Almond Cream is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of almonds pounded to a paste with rose water that's cooked in a cream and egg custard and set in the refrigerator before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Cream.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Dessert RecipesMilk RecipesBritish Recipes

This is a classic recipe for a Victorian version of Almond Cream that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

Pound six ounces of almonds with a little rose water; mix with a pint and a half of cream which has been boiled with the peel of one lemon; add two eggs well beaten, and stir the whole over the fire till it be thick, taking care not to allow it to boil; sweeten it to taste, and when nearly cold stir in a tablespoonful of orange flower or rose water

Almonds, 6oz.; cream 1 1/2 pints; lemon peel, 1; eggs, 2; sugar to taste; rose or orange flower water, 1 tablespoonful.

Modern Redaction

Ingredients:

180g blanched almonds
900ml cream
pared zest of 1 lemon
2 eggs
sugar, to taste
1 tbsp rose water or orange flower water

Method:

In a mortar, pound the almonds with a little rose water to form a smooth paste. Set aside then combine the cream and lemon zest in a saucepan. Bring to a boil then take off the heat before passing through a fine-meshed sieve to remove the lemon zest.

Beat together the eggs in a bowl then whisk in the almond paste. Add a little of the boiled cream to temper and whisk to combine. Pour the egg mixture into the remainder of the cream and whisk to combine. Return to the hob and cook gently (do not allow to boil) until the mixture is very thick. Take off the heat and turn into a heat-proof bowl. When the mixture is nearly cold stir in the rose water or orange flower water to taste.

Turn into a serving bowl and chill in the refrigerator before serving.

Find more Traditional Victorian Recipes Here.