SC - Blown eggs, was Chocolate

[cclark at vicon.net]

Rudd Rayfield wrote:
>Here is my version.  I have chosen to use modern food coloring instead of 
>saffron and cinnamon, mostly for convenience, but using those spices would be 
>simple enough.
>
>EYROUN IN LENTYN
>Almond Paste "Eggs" ...

Thanks for finding the original recipe. I'd forgotten that it was made with
cream of almonds rather than almond milk. But while you were noting
substitutions, you might have mentioned that you replaced the cream of
almonds with a boiled and drained almond paste.

To explain more precisely, these are three different ingredients:

Almond paste: ground almonds (a little water can be added to prevent it from
separating. When sold in stores, it tends to have sugars (such as glucose)
added.

Almond milk: water or other liquid with extractives from almond paste - the
almond paste is mixed in and then strained out. Note that this is *very*
different from almond extract flavoring.

Cream of almonds: cooked & curdled almond milk with the whey drained out.

So what this recipe calls for is (unsweetened) almond paste, mixed with or
ground with extra liquid, strained, cooked, and then drained.

Alex Clark/Henry of Maldon

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