Sciara Spreadable Almond Cream Jar 190g

Sciara Spreadable Almond Cream Jar 190gSciara Almond Cream is the result of an artisanal process. The Almond Cream Sciara contains Sicilian Almonds, peeled and slightly toasted. The quality of this Almond Cream is guaranteed by the totally artisan workmanship and the use of only natural ingredients. With the Almond Cream Sciara you can stuff cakes, sweets and crepes or enrich slices of bread, simple or toasted, to enjoy a delicious moment of pleasure. The Almond Cream, made with a purely

Sciara Almond Cream is the result of an artisanal process.

The Almond Cream Sciara contains Sicilian Almonds, peeled and slightly toasted.

The quality of this Almond Cream is guaranteed by the totally artisan workmanship and the use of only natural ingredients.
With the Almond Cream Sciara you can stuff cakes, sweets and crepes or enrich slices of bread, simple or toasted, to enjoy a delicious moment of pleasure.
The Almond Cream, made with a purely artisanal process, contains no preservatives or colorants.
Our Spreadable Almond Cream is a delicious way to benefit from all the properties of Almond, a seed with high nutritional value and rich in beneficial elements.

Sciara Recipe for Cheescake (with no baking) with Amaretti and Almond Cream

Ingredients (for a cake tin with a diameter of 15 cm)
60 g of biscuits (such as shortbread, without eggs)
40 g of butter
40 g of dry macaroons
250 g of ricotta cheese
90 g of almondcream 70 g of dark
chocolate 2 tablespoons of icingsugar 2 tablespoons of low-fat cocoa 2 sheets offruit jelly of your choice to decorate

Procedure:
Prepare the base by melting the butter in a bain-marie and let it cool.
In the meantime, blend biscuits and macaroons in a mixer and reduce them to powder.
Add the butter and transfer to a cake tin with opening circle covered with baking paper. Compact well and put in the fridge for 30 minutes (or 15 minutes in the freezer).
Soak the gelatine sheets in water and in the meantime prepare the cream: in a bowl mix the ricotta with the icing sugar, the bitter cocoa and the almond cream.
Melt the chocolate in a bain-marie, let it cool and add it to the mixture.
Squeeze the softened gelatine sheets in your hands, add them to the cream and stir well.
Pour the cream over the biscuit base and let it rest in the fridge for at least 4-5 hours.
Pour out the cake, decorate it with a strip of bitter cocoa, one of icing sugar and fruit to taste.

Ingredients: Almond (30%), sugar, non-hydrogenated vegetable oils and fats, skimmed milk powder, whey powder, emulsifier: soy lecithin, flavouring (vanillin).
(Allergens present are highlighted in italics).
Gluten free

Nutritional characteristics (average values per 100 g):
Calories 616 Kcal/2562 KJ, Fat 47 g, Saturated fat 9.9 g, Carbohydrates 37 g, Sugars 36 g, Protein 10.4 g, Fibre 2.3 g, Salt 0.18 g.

Store in a cool, dry place.
Any presence of oil on the surface does not constitute alteration of the product, but a natural separation process.