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Made with ALMOND INSPIRATION
Original recipe by Lincoln Carson, Chef/Owner, Lincoln Heavy Industries6 steps
Recipe Step by Step
225g almond (flour)
57g almonds (chopped)
75g all-purpose flour
100g butter (melted)
Bake on a lined sheet pan at 149°C (300°F), until well toasted. Redistribute during baking as needed.
Almond Inspiration Mousse
945g ALMOND INSPIRATION
255g whipping cream
180g egg yolks
4ea gold gelatin sheets (bloomed)
950g whipping cream
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.
OLIVE OIL & ROSE SPONGE CAKE
325g all-purpose flour
150g almond flour (fine)
40g baking powder
300g extra virgin olive oil
4g Rose water
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
7g agar agar
12g orange bitters
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