Almond milk cream is a delicious and delicately flavored variation of the classic milk cream made with cow’s milk. The almond milk cream is great for filling cakes, rolls, cold tarts, cookies, but also for enjoying by the spoonful with fresh fruit. This cream is ideal for those who cannot consume dairy products or for those who want a lighter dessert. Try making this cream with homemade almond milk (recipe).
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2 cups gluten-free almond milk
- 1/3 cup gluten-free cornstarch
- 2/3 cup sugar
- 1 tsp gelatin sheets
- 1 vanilla beans
- 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 eliminate any lumps, or alternatively, mix well with a whisk.
Add the sugar, almond milk, and mix.
Add the vanilla seeds and the grated lemon zest.
Put it on the stove and cook on low heat until the cream thickens, about 2 minutes from boiling.
Remove from the heat, transfer to a clean bowl, and add the squeezed gelatin.
Mix well and cover with a sheet of plastic wrap in contact with the surface.
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’s guide and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
It keeps for 3-4 days in the refrigerator, freezing is not recommended.
It can be flavored to taste.
For the homemade almond milk recipe, here’s the recipe.
Dairy-Free Cream Recipes
White chocolate cream without lactose
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