Almond Cream Crema Di Mandorle Recipes

ALMOND CREAM (CREMA DI MANDORLE)

Almond Cream (Crema Di Mandorle) image

Posted for the Zaar World Tour-Italy. From the "Best of International Cooking" cookbook. I haven't tried this recipe. Prep time doesn't include refrigeration time.

Provided by Bayhill

Categories Dessert

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon butter
1/4 cup sugar
1 cup blanched almond (chopped)
1 cup whipping cream
2 tablespoons brandy or 2 tablespoons orange-flavored liqueur

Steps:

Lightly grease a baking sheet; set aside.
Melt butter in a small skillet over low heat. Add sugar; cook until golden brown, stirring constantly. Stir in almonds. Spread almond mixture on greased baking sheet; cool completely. Crush into crumbs.
In a medium bowl, whip cream until stiff. Fold in brandy or liqueur. Reserve some of the crumbled almond mixture to sprinkle over the top of dessert. Fold remaining crumbs into whipped cream.
Spoon into 4 to 6 dessert dishes. Sprinkle with reserved almond crumb mixture. Refrigerate until set.

Nutrition Facts : Calories 510.2, Fat 43.2, SaturatedFat 16.9, Cholesterol 89.2, Sodium 53.3, Carbohydrate 21.4, Fiber 3.8, Sugar 14.3, Protein 9.2

ALMOND CREAM

Almond Cream image

Serve this Almond Cream sandwiched between ginger snap cookies for a taste treat. The raw eggs can be cooked over a stove-top water bath or "coddled" to ensure safety.

Provided by Witch Doctor

Categories Dessert

Time 15m

Yield 2 cups

Number Of Ingredients 5

Ingredients

1/2 cup almonds, toasted
3 egg yolks
3 tablespoons sugar
1 cup heavy cream, whipped
2 tablespoons brandy

Steps:

Place the almonds in a food processor and process to a fine meal.
Combine the eggs and sugar in a bowl and whisk until pale and creamy.
Fold in the cream, brandy and then the almonds. Serve immediately.

Nutrition Facts : Calories 804.6, Fat 68.3, SaturatedFat 31, Cholesterol 446.2, Sodium 173.3, Carbohydrate 29.7, Fiber 4.1, Sugar 20.8, Protein 13.7

FOCACCIA DI MANDORLE (ALMOND TORTE FROM TUSCANY)

Focaccia Di Mandorle (Almond Torte from Tuscany) image

A lovely Italian Almond Torte with a custard filling made with real vanilla from a vanilla bean. Great recipe to use up those extra egg yolks. The dough needs to be left in the fridge for 1 hour.

Provided by tigerduck

Categories Dessert

Time 2h5m

Yield 1 torte, 8 serving(s)

Number Of Ingredients 11

Ingredients

250 g ground blanched almonds (8 7/8 ounces)
250 g flour (8 7/8 ounces)
250 g soft butter (8 7/8 ounces)
250 g sugar
300 ml milk
1 vanilla bean (don't use extract)
4 egg yolks
100 g sugar (3 1/2 ounces)
2 tablespoons flour
3 tablespoons icing sugar
100 g slivered almonds, toasted

Steps:

Dough:.
Mix all the dough ingredients and knead until smooth. Halve dough and form each half into a ball. Wrap them in cling film. Leave in the fridge for 1 hour.
Preheat oven to 180°C/355°F Roll out each dough between 2 pieces of lining paper until you get a circle of 11 inches. Shape the circle with your hands, so that you will get a smooth edge. There is no need to get a perfect circle. Bake 15 minutes or until cooked and golden. Let cool.
Custard:.
Put milk into a pan. Slice vanilla bean lengthwise. Scratch out black stuff inside vanilla bean with the blade of a knife and add it to the milk together with the sliced vanilla bean. Bring to a boil. Let cool.
Using an electric mixer, mix yolks and sugar for 2 minutes. Add flour and mix until well combined.
Remove vanilla bean from milk. Add yolk mixture.
Stirring all the time, cook mixture on medium-low heat until thickened. The mixture mustn't boil.
Let custard cool, stirring frequently to avoid building a skin on top.
Now you've got two variations. The original recipe says to spread 1 biscuit with the cooled filling, to top it with the remaining biscuit, to dust it with the icing sugar and to sprinkle it with the toasted slivered almonds. As I feared that the slivered almonds would fall off that way when you cut it, I reserved a small amount of the filling and spread it on top of the second biscuit, topped it then with the almonds and finally dusted the foccacia di mandorle with icing sugar.

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