Almond Cream
This exquisite Parsi dessert, known as Cream Badamni, transforms simple ingredients into a sophisticated almond custard. Ground almonds are simmered with rich heavy cream, fresh eggs, and sugar, then perfumed with a fragrant blend of rose water, vanilla, and raspberry essence. The result is a velvety, chilled pudding with a delicate floral aroma and a satisfyingly thick texture, perfect for ending a special meal.
Ingredients
- 2 cups Heavy cream (Originally '0.5 seer hard cream'. Substituted with heavy cream.)
- 1 cup Almonds (Originally '0.25 seer'. Blanched and peeled.)
- 1 cup Granulated sugar (Originally '0.25 seer crushed sugar'.)
- 2 teaspoons Rose water (For grinding the almonds.)
- 4 teaspoons Rose water (For flavoring the cooked cream.)
- 2 teaspoons Vanilla extract (Originally '2 spoons vanilla essence'.)
- 2 teaspoons Raspberry extract (Originally '2 spoons fresh new raspberry essence'.)
- 2 large Eggs (Fresh.)
- 1 tablespoon Lemon zest (Finely cut peel of 1 lemon.)
Instructions
- 1Blanch, peel, wash, and wipe the almonds dry. Grind them very finely on a clean stone (or in a food processor) with 2 teaspoons of rose water until a smooth paste forms.
- 2Break the eggs into a bowl and beat them thoroughly with a fork until the mixture is thin and well-combined.
- 3In a heavy-bottomed saucepan (originally a tinned vessel), combine the heavy cream and lemon zest. Place over low heat until the cream is warm and fluid. Remove from heat.
- 4Add the almond paste, sugar, and beaten eggs to the warm cream. Return the pan to low heat (simulating embers). Cook, stirring constantly, until the mixture thickens into a custard consistency. Do not let it boil vigorously.
- 5Remove the thickened cream from the heat and let it cool slightly. Stir in the remaining 4 teaspoons of rose water, vanilla extract, and raspberry extract. Pour the mixture into wetted molds and refrigerate for at least 4 hours until set and chilled.