[Sca-cooks] Need Help with a recipe...

[Phil Troy/ G. Tacitus Adamantius]

Also sprach me:

>I put a kitchen towel (should be a smooth fabric, _not_ terrycloth) 
>onto a large dinner plate, and simply spread out the "batter" onto 
>the towel, more or less like a pancake on a griddle. Soon after, 
>signs of liquid being absorbed and spreading across the towel became 
>evident, and the liquid in the towel seems to be clear and non-oily. 
>The cream pulls away pretty cleanly from the towel. It looks a lot 
>like incipient queso blanco or panir...
>
>It's still draining and cooling, but my suspicion is that when it's 
>sweetened, the sugar will restore some of the smoothness and make it 
>seem less grainy.

The end result seems pretty much like ricotta, and as I suspected, 
the sugar added seems to have the effect of a tenderizer and 
stabilizer. It seems a _lot_ like the ricotta "buttercream" used to 
fill cannoli, but with a fairly intense (but not so intense as if it 
had been artificially flavored, which some marzipan now is) almond 
flavor.

I didn't use any coloring or cinnamon, but am fairly convinced that 
the strained almond milk, and not the strained solids, is being used 
to make a "cheese" in the faux egg recipe.

Adamantius