The recipe requires no preservatives, stabilizers or complex ingredients. The two ingredients are blended together for three to five minutes, depending on the power of the blender. Yet the resulting walnut cream can be adapted into different consistencies and used across sweet and savoury dishes.
The key to California walnut cream is the walnut-to-water ratio. By changing the proportion, the same two ingredients can create three distinct preparations.
A thin version contains 30% walnuts and 70% water by weight. It produces a silky, pourable cream that can be used in place of heavy cream or barista-style cream for dishes such as béchamel, creamy soups and pancake batters. It can also be used to create a foam for lattes or iced coffee.
A medium version contains 45% walnuts and 55% water by weight. Described as the all-rounder, it can be used where whipped cream, sour cream or mayonnaise would typically be used. Applications include salad dressings, creamy curries and soups, scones, tart fillings, smoothies and homemade ice creams.
A thick version contains 50% walnuts and 50% water by weight. This produces a rich, spoonable preparation that can serve as a natural alternative to cream cheese, Greek yogurt or hummus. It can be used in cheesecakes, dips, cake frostings, parfaits and gelato.
The preparation method remains the same for all three consistencies. The blender should be started on low speed before quickly increasing to the highest speed. The mixture should be blended for three to five minutes, with the sides scraped as needed. The walnut cream is ready when it is completely smooth and reaches between 60–70°C.
Robert Danhi, renowned American chef, food writer, culinary researcher and chef-in-residence at California walnuts, perfected the technique. His key rule is that the thickness should be adjusted only by adding more or less water, and not by adding milk, plant milks or any other thickener. Once the desired consistency has been reached, the walnut cream should be chilled well before use, when its texture develops further.
California walnut cream is positioned as a plant-based and customizable option made from whole food, without processed or artificial ingredients. It brings the natural richness of California walnuts and their plant-based omega-3 (ALA) to everyday cooking in a creamy, mellow and relatively neutral form that works with both sweet and savoury preparations, as well as desi and global dishes.
The preparation can be incorporated into different meals throughout the week. Thin walnut cream can be frothed over morning coffee, while medium walnut cream can be stirred into curries and gravies for added richness without heavy cream. It can also be whisked with lemon, garlic and herbs to make a creamy salad dressing.
For a chai-time preparation, thick walnut cream can be spread on toast with honey and crushed California walnuts. It can also be used in a no-bake cheesecake, rabri or parfait.
California walnut cream is presented as more than a single recipe, offering a base that can be adjusted through its walnut-to-water ratio and incorporated into a range of dishes. With one blender and two ingredients, the preparation provides three distinct consistencies for uses ranging from morning coffee to dinner-party desserts.
About The Author
Comment List