Almond Cream

Preparation

Step 1: Infuse the milk with almond

In a saucepan, pour the whole milk and add the almond powder. Bring to a simmer over medium heat, stirring regularly. Remove from heat, cover, and let infuse for 15 minutes.

Meanwhile, prepare the other ingredients. The longer the infusion, the more pronounced the almond flavor will be. You can even let it infuse for 30 minutes for a more intense result.

Step 2: Strain and prepare the base

Strain the infused milk through a fine-mesh sieve or cheesecloth, pressing firmly on the almond powder to extract all the milk. Discard the used almond powder.

In a mixing bowl, whisk the egg yolks with the sugar until the mixture lightens and becomes foamy. Add the cornstarch and mix well to prevent lumps. Gradually incorporate the strained infused milk in a thin stream, whisking constantly.

Step 3: Cook the cream

Pour everything back into the saucepan and cook over low heat, whisking constantly. The cream will gradually thicken. After 5 to 7 minutes, it should coat the whisk (about 82°C). Do not let it boil.

Remove from heat and add the heavy cream, orange blossom water, and a few drops of bitter almond extract. Whisk vigorously until smooth and homogeneous.

Step 4: Pour into glasses

Divide the still-warm cream among 6 small glasses or ramekins. Let cool at room temperature for 15 minutes, then refrigerate for at least 3 hours (ideally overnight).

The cream will set and become silky as it cools. Cover the glasses with plastic wrap directly on the surface to prevent a skin from forming.

Step 5: Caramelize the slivered almonds

Just before serving, melt the butter in a small non-stick pan. Add the slivered almonds and a pinch of sugar. Toast over medium heat, stirring constantly for 2 to 3 minutes, until golden brown and crispy.

Immediately transfer the caramelized almonds to a plate or paper towel to stop cooking. They will cool and harden within moments.

Step 6: Serve and enjoy

Remove the glasses from the refrigerator 5 minutes before serving. Sprinkle each cream with caramelized slivered almonds just before serving to preserve their crunch.

Optionally garnish with a small mint leaf and a drizzle of honey for an extra touch of sweetness. This cream is best enjoyed chilled, perfect for ending a spring meal on a light note.