Sweet Almond Cream

Creamy rich and super delicious this almond cream is super versatile making it a great ingredient to use in cake fillings pastries in overnight oats or on top of toast or pancakes .

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put one cup of whole almonds in a bowl and soak with warm water for ten minutes then pinch the skins off . If you have pre blanched almonds skip this step .

Step 2

Add the almonds to a blender with 1 cup of water and mix on high until smooth and creamy. Now add to a saucepan with another cup of water cornstarch almond extract and condensed milk . If you are vegan you can use sugar instead of the condensed milk . Mix all of these ingredients with a whisk until smooth then heat on medium low heat stirring continuously until it starts to thicken . As soon as it comes to a bubble take it off the heat . Pour straight into a clean sterilized jar and seal . If using straight away cover with plastic wrap pushing down to cover the top so it doesn’t form a skin. Once the jar is opened keep in the fridge for up to two weeks and enjoy