What we call brioche is a bread highly enriched with milk, eggs, and butter. The more eggs and butter in the ratio, the puffier the bread, the more tender its crumb, the longer it stays fresh and soft (read it as moist). Similar dough recipes exist in many cuisines and have different uses. Differently shaped and cooked, brioche is loved all over the world. Alsatian brioche can be less sweet and served with foie gras and Riesling and can be sweeter and served as a dessert with coffee.
Do you know that almonds is a very important ingredient in British cuisine since Early Middle Ages? That almonds appear in almost every third recipe in Shakespeare’s time? That British loved to thicken soups with different nuts?
This soup features delightful sweet halftones of caramelized cauliflower and toasted almond slices. Creamy base, juicy fried florets, and crunchy nuts let you experience a variety of textures in every spoon.
Almond whipped cream has different properties than dairy whipped cream. It is much lighter, there is less fat in it. It doesn’t form stiff picks, so it can’t be used for decorating cakes or pastries. But it tastes good and it will successfully replace whipped cream in, for example, coffee or hot chocolate.