Amande

Plated desserts

Made with: ALMOND INSPIRATION

Steps: 6

Original recipe by Lincoln Carson, Chef/Owner, Lincoln Heavy Industries

Recipe steps

Almond Streusel

  • 125gsugar
  • 6gsalt
  • 225galmond (flour)
  • 57galmonds (chopped)
  • 75gall-purpose flour
  • 100gbutter (melted)
  1. Combine all the dry ingredients into a mixer fitted with a paddle attachment. On slow speed, add the melted butter and mix until an oatmeal consistency is achieved.
  2. Bake on a lined sheet pan at 149°C (300°F), until well toasted. Redistribute during baking as needed.

Almond Inspiration Mousse

  • 945gALMOND INSPIRATION
  • 50gSugar
  • 255gwhipping cream
  • 180gegg yolks
  • 4eagold gelatin sheets (bloomed)
  • 950gwhipping cream
  1. Melt the ALMOND INSPIRATION to 45°C (113°F).
  2. Create a custard with the sugar, cream, and the milk - be sure to cook to a minimum of 78°C (167°F) to reach a nappe.
  3. Add the bloomed gelatin to the custard.
  4. Strain the custard and emulsify into the melted ALMOND INSPIRATION.
  5. Whip the second amount of cream to full volume.
  6. Taking care to maintain a ganache temperature of 36-38°C (97-100°F), gently fold the cream into the ganache in multiple stages. Try to maintain as much volume as possible.
  7. Pour onto a silpat lined half sheet pan and blast freeze to -40°C (-40°F).
  8. Once hard and brittle, break the mousse into random shards prior to finishing with Amande spray.
  9. Keep frozen until ready for service at which point the mousse should be kept refrigerated.

Almond Spray

  1. Melt the COCOA BUTTER and the ALMOND INSPIRATION and combine.
  2. Keep at 40-43°C (104-109°F) to spray.

OLIVE OIL & ROSE SPONGE CAKE

  • 375geggs
  • 325gsugar
  • 250gmilk
  • 325gall-purpose flour
  • 150galmond flour (fine)
  • 40gbaking powder
  • 5gsalt
  • 300gextra virgin olive oil
  • 4gRose water
  1. In a mixer, combine and whip the eggs, sugar, and salt until full volume is reached.
  2. Slowly add the olive oil in a steady stream while continuing to whip.
  3. Add the milk combined with the rose water, alternating with the combined dry ingredients in three additions while mixing. Milk should be added in a slow stream during its addition.
  4. Pour onto a lined half sheet pan and bake at 163°C (325°F), for approximately 18 minutes.

Orange Milk Gel

  • 500gMilk
  • 100gsugar
  • 7gagar agar
  • 12gorange bitters
  1. Using an immersion blender, shear the agar agar into the milk.
  2. Bring the milk and sugar to a scald.
  3. Pour into a shallow pan and allow to set in refrigerator until firm.
  4. Blend the gel and orange bitters in a chilled vita prep until smooth.

Velvet Falurnum Syrup

  • 60gVelvet Falurnum
  • 20gwater
  1. Mix well.
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