SINGLE PORTION ALMOND DESSERT

Jan 19, 2017

SINGLE PORTION ALMOND DESSERT


for the almond milk
Water
800 g
granulated sugar
80 g
Peeled almond flour
120 g
Bitter almond flour
1,5 g

Blend the almond flour with the water and sugar, and then filter.


For the peach aspic
Moscato
540 g
Peach pulp
540 g
Sugar
135 g
Gelatine sheets
21 g

Heat a small part of the moscato and dissolve the softened gelatine sheets and the sugar. Mix with the remaining moscato and the peach pulp. Pour into a rectangular mould without a bottom, fill to around 1 cm deep.


for the almond chiboust
Egg yolks
300 g
Water
80 g
Granulated sugar
150 g
Corn starch
120 g
Almond milk
750 g
150 g
Gelatine sheets
40 g
Egg whites
660 g
Granulated sugar
500 g
Raw almond paste
50 g
Amaretto liqueur
20 g

Bring the almond milk to the boil, mix the corn starch, sugar and yolks, pour into the boiling milk and thicken. Add Risolì, the raw almond paste, the rehydrated gelatine and the amaretto liqueur. Whisk the whites, slowly pouring in 500 g of sugar brought to 121°C with the water, and incorporate the meringue with the warm cream.


For the chocolate mousse
Sugar
150 g
Water
80 g
Egg yolks
400 g
70% Coating
450 g
Cocoa mass
150 g
440 g
Egg whites
450 g
Granulated sugar
200 g

Whisk the yolks, slowly pouring in 150 g of sugar brought to 121°C with 80 g of water, add the softened Risolì and cocoa mass, mixed with the melted 70% coating; separately whisk the whites heated to 55°C with the remaining granulated sugar, and mix the two preparations with a downward motion. Pour over the peach jelly to a thickness of 1 cm.


For the crumble
“0” Type flour
450 g
Raw cane sugar
360 g
340 g
Flaked almonds
120 g
Pistachios
90 g
Oat flakes
90 g

Rub the Risolì into the flour and raw cane sugar, then add the flaked almonds, pistachios and oat flakes; work into a crumble and cook at 180°C for 15 minutes.


Composition

Using a pastry bag fill the mould to halfway with the chiboust. Cut the set moscato and peach mix into 2×4 cm rectangles and insert into the mould, fill with the chiboust and cool. Remove from the mould and spray with cocoa butter and decorate as desired.

 

 


NO. PORTIONS:
15 pieces

BAKING
180° for 15 minutes

STORAGE
3 days at +4°C

STORAGE AT -18°C
1 month