Recipe - Almond Cream

2 cup Almonds; blanched, slivered
4 cup Water
Three fourths cup Maple syrup
1 pn Salt
One half cup Agar flakes
2 tablespoon Arrowroot; dissolved in
4 tablespoon Ice water
One half teaspoon Almond extract

Puree almonds with the water until smooth and strain though several
layers of a damp cheesecloth. You should have 3 cups. Combine almond
milk, maple syrup, salt and agar flakes. Simmer 3 to 4 minutes over
medium flame until the agar is dissolved. Make a slurry of arrowroot
and cold water. Stir into almond milk along with the almond extract
and cook for 2 additional minutes. Chill the almond milk until firm.
Blend until creamy. This recipe yields 1 quart almond cream.

Source: "CHEF DU JOUR (Show # DJ9206) from the TV FOOD NETWORK"
S(Formatted for MC5): "07261999 by Joe Comiskey
joecomiskey@netzero.net" Yield: "1 quart"

Recipe by: Peter Berley

Converted by MM_Buster v2.0l.