Cherry Bakewell Oil
December 22, 2024 by Kimberly
This Cherry Bakewell Oil was meant to be sweet, nutty, and elegant – but let’s just say it didn’t live up to the dream. Honest reviews and lessons learned inside!
40 MINUTES
ADVANCED
VEGAN
ENGLISH
40 PER TSP
–
MICHELIN
OIL
WINTER
ABOUT THE RECIPE
Let’s get real: not every recipe turns out as dreamy as planned. This Cherry Bakewell Oil, infused with candied cherries and almonds, had all the right ideas but didn’t deliver on flavor. Instead of the sweet, nutty depth I envisioned, the result was underwhelming and lacked the vibrant punch I hoped for. But hey, it’s all part of the journey, and I’m here to share the lessons I learned from this kitchen experiment.
How to serve
Honestly, this oil didn’t bring the wow factor. The sweetness from the candied cherries didn’t infuse at all, and the almond flavor got lost in translation. If you do give it a try, maybe use it as a light drizzle over mild salads or simple desserts where subtlety is welcome. But don’t expect it to steal the show – it’s more of a whisper than a statement. But if you’re still craving cherry and almond, you should definitely try these Cherry Almond Marzipan Oats!
How to store
Keep the infused oil in an airtight container for up to a week at room temperature. Be sure to shake it before using, as the ingredients can settle at the bottom.
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Cherry Bakewell Oil
- Total Time: 40 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 50 grams raw almonds
- 50 grams candied cherries
- 250 milliliter rapeseed oil
Instructions
- Put the almonds and candied cherries into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces are longer visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
- At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
- Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
- Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.
- Passive Time: 30 min
- Cook Time: 10 min
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