Toasted Almond Orgeat скачать в хорошем качестве

Toasted Almond Orgeat

Ingredients: 90 g Sliced almonds, skin on 165 g White sugar 155 g Unsweetened almond milk 15 g Amaretto liquor, preferably Disaronno (optional) .5 tsp Orange flower water (optional) 1 g Coarse Kosher salt Specialty Equipment List Chamber vacuum sealer - or mason jar Chinois Squirt bottle Method: Toast the almonds at 300ºF in a convection oven for approximately 10 minutes until golden brown. If you do not have a convection oven, bake them at 325ºF. Whisk together the sugar and almond milk until the sugar is dissolved. Combine the toasted almonds and sweetened almond milk in vacuum bag or tightly-lidded mason jar. Cook sous vide at 80ºC for 1 hour. Remove the almond mixture from the bath and allow it to cool to room temperature. Let the mixture infuse overnight in the refrigerator. Strain the almond milk mixture through a chinois. And season it with salt, orange water and add the amaretto. Reserve the toasted almond orgeat in a squirt bottle in the refrigerator. If you have an overproof rum on hand you can cut the amaretto in half and sub it in 50/50. This will act as a preservative. Orange flower water gives the orgeat a very unique taste. If you can find it cheap and easily, give it a try. *