Almond flower
Recipe

almond and vanilla praline
Ingredients | Preparation |
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Crush the mixture with the cutter until a smooth paste is obtained. |
white chocolate and almond milk ice cream
Ingredients | Preparation |
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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 |
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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 |
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Make a syrup. Allow to boil for 4 minutes. Keep stirring to prevent sticking. |
almond oblaat
Ingredients | Preparation |
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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 |
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Grind the tender almonds and keep them in milk. |
bitter aperitif gel
Ingredients | Preparation |
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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 |
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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. |