Description
Blanched almonds are almonds with their brown skin removed: they taste milder and are pale in colour, perfect when you want smooth, white creams.
In plant-based cooking they are precious: soaked and blended they become almond milk, the base of almond ricotta and plant-based cheeses. Whole or flaked, toasted, they enrich pestos, salads and desserts. To blanch them at home, boil them for a minute: the skins slip off between your fingers.
In plant-based cooking they are precious: soaked and blended they become almond milk, the base of almond ricotta and plant-based cheeses. Whole or flaked, toasted, they enrich pestos, salads and desserts. To blanch them at home, boil them for a minute: the skins slip off between your fingers.
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