Cold Almond Cream with Sherry

Name: Cold Almond Cream with Sherry
Prep time: 20 min
Cook time: 220 min
Total time: 240 min
Yield: 6 Portionen
Ingredients: 200 gramos raw peeled almond; 150 gramos bread crumb; 1 clove peeled garlic; 500 mililitros cold water; 100 mililitros extra virgin olive oil; 2 cucharadas soperas Sherry vinegar; 1 cucharadita salt

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Cook Time

4 h

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This refreshing cold almond cream, inspired by the traditional Andalusian recipe, is a perfect starter for hot days. Raw peeled almonds, combined with the acidic touch of Sherry vinegar and the aroma of extra virgin olive oil, create a symphony of flavors that will delight your palate. I always prepare it in summer, and my guests love it. It is very easy to make with the Thermomix® and can be prepared in advance, which makes it ideal for meetings and celebrations. Go ahead and try it, you will be surprised!

Ingredients (7 ingredients)

200 gramos raw peeled almond
150 gramos bread crumb
1 clove peeled garlic
500 mililitros cold water
100 mililitros extra virgin olive oil
2 cucharadas soperas Sherry vinegar
1 cucharadita salt

Preparation (5 steps)

Soaking the almonds (optional)

If you want a finer texture, soak the raw peeled almonds in water for at least 2 hours. This step facilitates grinding. If you have a powerful Thermomix, you can skip this step.

Grind the ingredients

Place the almonds (drained if you have soaked them), 1 peeled garlic clove, 1 teaspoon of salt, 2 tablespoons of Sherry vinegar and 150 grams of bread crumb in the Thermomix bowl. Add 500 milliliters of cold water.

Grind until a fine cream is obtained

Thermomix® Setting

1 min/Speed 10

Grind the mixture for 1 Min./Stufe 10. If necessary, lower the remains from the walls of the bowl with the spatula and repeat the process until you obtain a cream as fine as possible.