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
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 for 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.
Note: we have chosen to garnish it with fresh blackberries, a few whole almonds and freshly grated dark chocolate, but it lends itself to several customisations.