Text 25942, 104 rader
Skriven 2015-04-12 22:47:25 av Stephen Haffly (1:396/45.27)
  Kommentar till text 25902 av MICHAEL LOO (1:123/140)
Ärende: Time for trifle again
=============================
The hardest part was the one that baffled me at the Shipps' house. That
is, how to make a substitute for whipped cream. Thanks to more
searching, I came across a recipe that worked much better than my
attempt to use homemade coconut cream.

The recipe came from www.godairyfree.org, and is titled "Almond Cream
(Vegan, Gluten-Free, Soy Free).

The recipe called for agar-agar flakes. Since I did not have that, I
used gelatin instead.

The first step was to blanch almonds, then remove the skins before
making a very thick almond milk. This was thickened with the gelatin and
sweetened with maple syrup and honey in my version. It turned out to be
so thick that it was more like the Knox Blox dessert. I used the food
processor to process it with some more almond milk in order to turn it
into a spreadable consistency. I think it would have made a very good
dessert in its thick form, kind of like an almond Haupia. However, I
needed it to be a whipped topping, so I did not hold any back except a
few crumbs for tasting (very good).

All in all, a very successful trifle which used fresh pineapple, mango,
banana, and blueberries. While the blueberries are not a tropical fruit,
the trifle needed some color which the blueberries supplied. I did not
use strawberries this time because one of the people who I had in mind
is allergic to them.

MMMMM----- Recipe via Meal-Master (tm)

   Title: Almond Cream (Vegan, Gluten-Free, Soy-Free)
Categories: American, Misc
Cooktime: 15 minutes
Preparation Time: 1/2 hour
    Link: http://www.godairyfree.org/recipes/cream-and-butter-subs/almond-cream

     3  c water, divided
     1  c whole almonds
   1/4  c maple syrup
     3 tb agar-agar flakes
   1/8  t salt
   1/2  t vanilla
   1/8  t almond extract


  In a saucepan, place 2 cups water, and bring to a boil. Add the
  almonds, boil for 1 minute, remove the pan from the heat, and set
  aside for 5 minutes. Drain and discard the water. Using your fingers,
  squeeze the almonds out of their skins and discard the skins.


  Transfer the almonds to a food processor and process for 1-2 minutes
  or until a fine meal. While the machine is running, drizzle in the
  remaining 1 cup water, and process an additional 1 minute. Line a
  colander or strainer with a double thickness of cheesecloth (or coffee
  filters) and pour the almond milk mixture through the cheesecloth to
  strain.


  In a saucepan, combine the almond milk, maple syrup, agar-agar flakes,
  and salt, and bring to a boil while stirring with a whisk
  occasionally. Reduce heat to low, simmer for 5 minutes while whisking
  occasionally, or until the agar-agar flakes are dissolved completely.
  Whisk in the vanilla and almond extract, and transfer the mixture to a
  glass container.


  Place a piece of waxed paper on top to prevent a skin from forming.
  Chill until firm, or overnight.


  When the mixture is firm, place in the food processor, and process for
  1-2 minutes or until light and creamy. Taste and add additional
  vanilla or almond extract, if desired.


  Rating: 5/5 stars


  Source: Go Dairy Free

  Submitted by Gizmo: I found agar-agar flakes in both Wild Oats and
  Whole Foods. This is a great sub for heavy cream or whipped cream
  for topping desserts


  Substitute 1 1/2 Tbsp gelatin for the agar-agar flakes.


  Result will be quite stiff. Use food processor and additional almond
  milk to whip into a creamy topping.


MMMMM


Regards,

Stephen
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