Recipe Homemade Almond Cream Rosemary-Flavoured

MypinchofItaly

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A mid-afternoon snack or even a really easy dessert that can be prepared in advance. We have flavoured the almond cream with rosemary, garnished at the end with blackberries and chopped dark chocolate. Go nuts!

Serves 3-4, Preparation time 10 mins, Cooking time 20 mins

  • 300 g of peeled almonds
  • 3 rosemary sprigs
  • Sugar, 1 teaspoon
  • For garnish:
  • blackberries, to taste
  • Grated dark chocolate, to taste


Method



Tip: you can also use unpeeled almonds but they are a bit harder, while the peeled ones stay softer.


Place the almonds on a baking tray covered with parchment paper, add evenly rosemary on almonds and toast them in the oven to 180°C – 350 F – Gas Mark 4 – for about 15 minutes.

Let them cool down a bit, then chop them a little bit with a knife before putting them in the mixer. Blend them for 20 seconds.

Pick up with a spatula what has settled on the walls downwards and blend again until almonds start to release their oil.



Tip: don’t whisk it too long, but every now and then stop the mixer or they will get too hot and may burn or be a bit bitter.


Now the mixture will start to get the texture of a cream, thus add the chopped rosemary and keep whisk until you get a smooth and homogeneous cream.

Transfer the cream into a special container, better a sterilized glass jar and keep it in a cool and dry place if you do not use it immediately, otherwise keep it in the fridge and take it out just before serving it as dessert.
 
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