The Not-So Bitter Almond

DaVinci Gourmet Almond Syrup:

a sweet, thin, distinctly clear syrup.

The flavor is reminiscent of fresh California almonds. It has a strong, rich flavor. It is used in various coffee, baking, cooking, mixed alcoholic and non-alcoholic cocktails, smoothies and shakes.

Almond Simple Smoothie

DaVinci Gourmet Almond Simple Smoothie

Ingredients

2 cups ice 1/2 cup milk 2 oz DaVinci Gourmet Almond All Natural Syrup

Directions:

Combine ingredients in a blender and blend on high speed until smooth.

Yield

one 16-ounce serving

As Sweet As A Georgia Peach

DaVinci Gourmet Almond Peach Sorbet

Ingredients

1 cup water 1 cup sugar 2 cups peeled and pureed fresh peaches 1 tablespoon DaVinci Gourmet Almond Classic Syrup

Directions:

Combine the water and sugar in a small saucepan over high heat. Simmer until sugar is dissolved, about two minutes. Stir in the pureed fresh peaches and DaVinci Gourmet Almond syrup and pour into a four cup glass baking dish or non-reactive roasting pan.
Freeze one hour or until the sorbet is starting to freeze. Stir well, scraping the sides and bottom of the pan. Continue freezing, stirring the sorbet every 20 minutes or until all the liquid is frozen.

Serve, spooning into cups or cover with plastic wrap directly on the surface of the sorbet.

*sorbet may be prepared in a standard ice cream maker.

Yield

4 servings

Can You Say Cheese~Cake

DaVinci Gourmet Almond Mocha White Chocolate Cheesecake

Crust Ingredients

1 1/4 cups crushed vanilla wafers 1 1/2 tablespoons butter, melted

Directions:

Preheat oven to 325°F. Crust: Either process wafers in a food processor or crush with a rolling pin. Brush 1 1/2 tablespoons melted butter in bottom of 9 or 10" spring form pan. Sprinkle wafer crumbs in bottom of pan, tilting and tapping pan to completely cover. Pour white chocolate cream cheese mixture into pan and bake for 18 minutes. Remove carefully from oven and allow to cool for 15 minutes.

Filling Ingredients

1 1/2 cups white chocolate chips or white almond bark, finely chopped 1 1/2 lbs cream cheese 1 1/4 cups granulated sugar 3 eggs, large or extra large

2 tablespoons DaVinci Gourmet Almond Mocha Classic Syrup

Directions:

In a double boiler or in a saucepan on very low heat, melt white chocolate chips or white almond bark. Stir every few minutes with a rubber spatula. When melted, remove from heat and set aside. In a food processor fitted with a steel blade, blend cream cheese and sugar until very smooth. Add eggs one at a time and process to incorporate. Add melted chocolate and Almond Mocha syrup, blending until thoroughly mixed.

Topping Ingredients

1/4 cup DaVinci Gourmet Almond Classic Syrup 2 cups sour cream 1/2 cup granulated sugar

Directions:

While cheesecake cools, pour the sour cream, sugar, and Almond Mocha syrup into food processor and blend for 10 seconds. Pour carefully over the top of the cheesecake. Bake an additional 10 minutes and remove from oven. Cool for 30 minutes at room temperature and refrigerate for a minimum of four hours before serving. Cheesecake will be unsettled and firm up as it cools. Bake 10 minutes, remove from oven, and cool for 30 minutes at room temperature. Refrigerate for minimum of four hours before serving.

Garnish:

toast sliced almonds and gently press around the sides of the cake

Yield

10-12 servings

Creme Caramel

DaVinci Gourmet Almond Mocha ~ Creme Caramel

Caramel Ingredients
2/3 cup sugar 1/3 cup water

Directions: Preheat oven to 350°F. Butter the sides and bottoms of four custard cups or a one quart custard mold.

Caramel: In small saucepan place sugar and water on medium high heat, stirring after one minute to dissolve sugar. Do not stir again. Bring to boil and cook until mixture begins to turn a light golden color (approximately 10-15 minutes). Reduce heat to medium and cook to a light amber color (approximately 5 more minutes). Remove immediately from heat and pour the caramel into prepared cups, set aside.

Custard Ingredients 2 cups whole milk 1 teaspoon vanilla extract 1/2 cup granulated sugar 3 large eggs 3 large egg yolks 1/4 cup DaVinci Gourmet Almond Mocha Classic Syrup


Directions:
Custard: Bring milk to a simmer in a medium saucepan with the vanilla extract and sugar, stirring occasionally. Remove from heat and let cool to room temperature. Using an electric mixer set on low, gradually beat in the eggs and egg yolks. Whisk in syrup and strain mixture through a sieve. Pour custard into caramel-filled cups or mold and set in a large glass baking pan and place in the middle rack of the oven. Pour hot water into the outer pan to come level with the custard.

Bake 30 minutes for individual cups and 40 minutes for a 1 quart custard mold. Remove from water bath and cool. Let stand 30 minutes at room temperature and then refrigerate several hours before serving.

To serve, dip bottom of custard in a shallow pan with one inch of boiling water. Allow five minutes to loosen and melt the caramel on the bottom. Run a knife around the edge to loosen custard and invert onto serving plate.
Refrigerate until ready to serve.

Yield 4 servings