To Make Almond Cream otherways. is a traditional Stuart recipe for a classic thick cream made from a thick almond milk base blended with vinegar, sugar and sack or white wine and served garnished with red-coloured biskets. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To Make Almond Cream otherways.
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Original Recipe
To Make Almond Cream otherways. (from Robert May's Accomplisht Cook 1660)
To Make Almond Cream otherways.
Take thick almond milk made with fair spring-water, and boil it a little then take it from the fire, and put to a little salt and vinegar, cast it into a clean strainer and hang it upon a pin over a dish, then being finely drained, take it down and put it in a dish, put to it some fine beaten sugar, and a little sack, muskedine, or white wine, dish it on a silver dish, and strow on red Biskets.
500ml thick almond milk
salt, to taste
2 tbsp white wine vinegar
60g caster sugar
60ml sack or white wine
red biskets to garnish (ie biskets coloured red with food colouring before baking) [use the recipe for either plain bisket cakes or Bisketello or French bisket]
Method:
Pour the almond milk into a pan and bring just to a boil then take off the heat and mix in the salt, white wine vinegar, sugar and sack or wine.
Strain through a fine-meshed sieve into a serving dish then set aside to cool. Garnish with the red biskets and serve.
