¡Holaaaa !! Look that I bring you today. I have made this recipe at the popular request because I recognize that the White garlic nothing catches my attention although I admit that the result is quite colorful. It is one of the fresh recipes that the body asks for these days in which, in addition to the suffocating heat, we only think about the days left until the expected vacation arrives. I honestly prefer a good gazpachito rich that this cold almond creampie that has a lot of fans but that doesn't quite convince me but… I have complied. : D
They can be decorated with melon or with grapes, if they are muscatel they say that it is delicious ... Of course today to eat I have prepared something “more”: D but I was going to stay hungry, hahahaha.
Be happy and put on the short sleeve that despite the temperature drop, it is hot. Use the boats of Juvasa to keep your creams very fresh in the fridge.
- 200 gr of almonds, raw peeled
- 2 cloves garlic
- salt to taste
- 100 gr of white bread crumb the previous day, soaked in water
- 70 gr extra virgin olive oil
- 30 gr vinegar
- 800 ml of water
- Melon pieces to decorate
- Weigh the vinegar on the one hand and the oil for another and reserve.
- Put in the glass raw almonds, garlic without the central part and salt to taste and crush 30 seconds in speed 5. Add the crumbs of drained bread and mix again 15 seconds in speed 5. A homogeneous paste will remain.
- Put the Thermomix® in speed 5 no time and pour through the lid with the beaker on the oil slowly.
- Add the vinegar and water and program 2 minutes in progressive speed 5-10. Reserve in the fridge and take cold decorated with pieces of melon or to taste.