Almond flower

almond and vanilla praline

Ingredients Preparation
  • 2pod(s)
    vanilla
  • 15g
    grape seed oil

Crush the mixture with the cutter until a smooth paste is obtained.

white chocolate and almond milk ice cream

Ingredients Preparation
  • 600g
    almond milk
  • 50g
    dextrose
  • 30g
    sucrose
  • 6g
    neutral base for creams
  • 6g
    powdered milk 1% fat
  • 15g
    invert sugar
  • 220g
    Istak
  • 20g
    amaretto liqueur

Heat the almond milk to 40ºC and add the solids. Cook at 85ºC. When cold, add the Amaretto. Crush and leave to mature for 24 hours. Cream.

almond milk

Ingredients Preparation
  • 200g
    Marcona almonds
  • 750g
    water

Place the almonds on a baking tray and toast for 10 minutes at 150ºC. Add the almonds to the water, crush and macerate for 24 hours. Strain through a superbag and keep the liquid.

almond syrup

Ingredients Preparation
  • 250g
    water
  • 500g
    sugar
  • 250g
    almond milk

Make a syrup. Allow to boil for 4 minutes. Keep stirring to prevent sticking.

almond oblaat

Ingredients Preparation
  • As needed
    oblaat
  • As needed
    almond syrup
  • As needed
    Marcona almonds

Spray oil onto a Silpat and place a sheet of oblaat on it. Paint the surface of the oblaat with the syrup using a paintbrush. Place another layer of oblaat and paint again with the syrup. Then use a microplane to grate raw Marcona almond (do not allow the syrup to dry so it sticks properly). Bake at 140ºC for 10 minutes.

cracked fresh almonds

Ingredients Preparation
  • As needed
    fresh almonds

Grind the tender almonds and keep them in milk. 

bitter aperitif gel

Ingredients Preparation
  • 150g
    water
  • 60g
    Torres butter aperitif
  • 20g
    sugar
  • 2g
    agar agar

Cook everything except for the bitter aperitif and bring to the boil. Add the bitter aperitif and leave to gellify. Crush and strain.

milk chocolate and almond creams

Ingredients Preparation
  • 200g
    cream
  • 60g
    Jade
  • 25g
    Almond praliné

Boil the cream. Add the hot cream over the chocolate and the praline and crush. Leave to rest for 24 hours. Before assembly, whisk lightly to increase the volume.

others

Ingredients Preparation
  • As needed
    basil flower

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