This absolutely luscious almond cream is wonderful as a topping, but it can also be piped through a pastry bag and used as an icing.
- 2-tablespoon servingServings
- 1 cup unfiltered apple juice
- 3 1/2 Tbs. agar flakes
- 1 Tbs. kudzu
- 2 cups almond amasake or vanilla soy milk
- 3 Tbs. maple syrup
- 2 Tbs. pure vanilla extract
- 2 tsp. alcohol-free almond extract
- 2 Tbs. almond butter
- 1/4 tsp. sea salt
- 1/4 tsp. ground cardamom
- Pour apple juice into a small sauce pan, add agar flakes, and let sit 10 minutes. (The pectin in the juice helps to break down the agar.) Place over medium heat and bring to a slow simmer. Cook 10 minutes to dissolve agar flakes.
- In small mixing bowl, dissolve kudzu in 1/4 cup amasake. Add remaining 1 3/4 cups amasake, maple syrup, vanilla extract, almond extract, almond butter, salt and cardamom.
- Whisk kudzu mixture into apple juice and cook, stirring often to keep mixture from lumping or scorching, 15 minutes.
- Pour into a shallow dish or pan and bring to room temperature. Cover and chill at least 1 hour. To serve, purée almond cream in a food processor.
- Serving Size: Makes 2 1/2 cups
- Calories: 46
- Carbohydrate Content: 7 g
- Fat Content: 1 g
- Protein Content: 1 g
- Sodium Content: 39 mg