Plated desserts



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

6 steps

Recipe Step by Step


Almond Streusel

125g sugar
6g salt
225g almond (flour)
57g almonds (chopped)
75g all-purpose flour
100g butter (melted)

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.

Bake on a lined sheet pan at 149°C (300°F), until well toasted. Redistribute during baking as needed.


Almond Inspiration Mousse

50g Sugar
255g whipping cream
180g egg yolks
4ea gold gelatin sheets (bloomed)
950g whipping cream

Melt the ALMOND INSPIRATION to 45°C (113°F).

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.

Add the bloomed gelatin to the custard.

Strain the custard and emulsify into the melted ALMOND INSPIRATION.

Whip the second amount of cream to full volume.

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.

Pour onto a silpat lined half sheet pan and blast freeze to -40°C (-40°F).

Once hard and brittle, break the mousse into random shards prior to finishing with Amande spray.

Keep frozen until ready for service at which point the mousse should be kept refrigerated.


Almond Spray

Melt the COCOA BUTTER and the ALMOND INSPIRATION and combine.

Keep at 40-43°C (104-109°F) to spray.



375g eggs
325g sugar
250g milk
325g all-purpose flour
150g almond flour (fine)
40g baking powder
5g salt
300g extra virgin olive oil
4g Rose water

In a mixer, combine and whip the eggs, sugar, and salt until full volume is reached.

Slowly add the olive oil in a steady stream while continuing to whip.

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.

Pour onto a lined half sheet pan and bake at 163°C (325°F), for approximately 18 minutes.


Orange Milk Gel

500g Milk
100g sugar
7g agar agar
12g orange bitters

Using an immersion blender, shear the agar agar into the milk.

Bring the milk and sugar to a scald.

Pour into a shallow pan and allow to set in refrigerator until firm.

Blend the gel and orange bitters in a chilled vita prep until smooth.


Velvet Falurnum Syrup

60g Velvet Falurnum
20g water

Mix well.

Assembly and finishing