The almond milk cream is a delicious and delicate variation of the classic milk cream made with cow’s milk. Almond milk cream is excellent for filling cakes, rolls, cold tarts, cookies, but also to enjoy by the spoon with fresh fruit. This cream is ideal for those who cannot consume dairy or those who want a lighter dessert. Try making this cream with homemade almond milk (recipe). Almond milk cream is naturally gluten-free, lactose-free, and egg-free.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups gluten-free almond milk
- 1/3 cup gluten-free cornstarch
- 1/3 cup sugar
- 1 tsp gelatin sheets
- 1 vanilla bean
- 1 lemon
Tools
- 1 Whisk
- 1 Pot
- 1 Sieve
- 1 Bowl
Steps
Soak the gelatin in cold water.
Sift the cornstarch into a pot to remove any lumps, or alternatively, mix well with a whisk.
Add the sugar, almond milk, and mix together.
Add the vanilla seeds and grated lemon zest.
Place on the heat and cook over low flame until the cream thickens, about 2 minutes from boiling.
Remove from heat, transfer to a clean bowl, and add the squeezed gelatin.
Mix well and cover with cling film in contact.
Let it cool at room temperature and once cold, transfer to the refrigerator for at least 8 hours before use.
WARNING: consult the Italian Celiac Association guidelines and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
It keeps for 3-4 days in the refrigerator, freezing is not recommended.
It can be flavored as desired.
For the homemade almond milk recipe, here is the recipe.
For the homemade almond milk recipe, here is the recipe.
For the homemade almond milk recipe, here is the recipe.
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