John Myers
Ingredients for 1 servings:
- 1 kg acorns
- 300 g butter
- 100 g honey
- 50 g raw cane sugar
- some sea salt, e.g. fleur de sel
- some cinnamon powder (Ceylon cinnamon)
- some vanilla (Bourbon vanilla – Madagascar)
- some cardamom
Instructions
Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 45 minutes; Total time approx. 3 days 1 hour 15 minutes
sweet acorn honey cream
Crack and clean the acorns (placing the acorns in a bucket of water beforehand and discarding anything that floats to the top can be helpful depending on the harvest time and infestation). Place the acorns in a plastic container and pour over 60-70°C (140-150°F) water. Once the water has turned reddish-brown (1-4 hours), drain and repeat the process. When the water no longer changes color (2-4 days), the nuts are ready for further processing. Boil briefly in fresh water. One kilo of acorns in shell should yield approximately 500g (drained weight) of the intermediate product. Grind or blend this into a puree. Add butter, honey, and sugar. Season with salt, cinnamon, vanilla, and cardamom. Knead everything evenly to make approximately 1kg of dough, which is enough for 10 x 125ml jars. Cooked for 45 minutes at at least 85°C (185°F), the cream will keep for up to 6 months.
Facebook Comments