You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Made with ALMOND INSPIRATION
An original recipe by Jérémy Aspa and Rémi Montagne, L'École Valrhona Pastry Chefs.Makes 48 desserts.6 steps
Recipe Step by Step
almond inspiration ice cream
46g non-fat dry milk
90g confectioner's sugar
90g powdered glucose
6g ice cream stabilizer
270g ALMOND INSPIRATION
Immediately mix using an immersion blender to make a perfect emulsion. Add the remaining liquid.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Chill at least 12 hours at 40°F (4°C).
Mix with an immersion blender and churn between 15-20°F (-6°C to -10°C).
220g egg yolks
110g confectioner's sugar
Thicken the mixture at a temperature of 185°F (85°C), strain and use immediately.
almond inspiration crÉmeux
1300g crème anglaise
8g gelatin powder
690g ALMOND INSPIRATION
Slowly pour the warm mixture over the melted couverture and stir with a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
sour cherry marmelade
600g sour cherries
5g lemon zest
60g ABSOLU CRISTAL NEUTRAL GLAZE
Drain the sour cherries then set aside.
Collect the juice and mix with the ABSOLU CRISTAL.
Store everything in the refrigerator.
almond sponge biscuit
180g ALMOND PASTE FROM PROVENCE 70%
25g bread flour
315g egg whites
Add the flour, mix again and finish off with the egg whites. Pour into a siphon.
Load up two nitrous oxide cartridges. Use some scissors to make four notches in the bottom of plastic cups. Fill with approximately 30g of mixture.
Cook at 1000 Watts for 1 minute in the microwave. Freeze, then turn out.
almond inspiration and clusters
355g ALMOND INSPIRATION
240g wheat flake cereal
5g fleur de sel
Assembly and finishing
Prepare the Ice Cream, Crémeux, Sour Cherry Marmalade and Sponge Biscuit. Make the Clusters and place them in a semi-circle around a 6cm diameter cutter. Store in the refrigerator.Use a piping bag with a 7mm diameter round nozzle to make a spiral of Crémeux (approx. 35g). Place the Clusters around a side of the spiral so they touch. Put a few Sour Cherries, Sponge Biscuit pieces in place. Finish off with a quenelle of Ice Cream.Alter your recipe to suit the season: Swap the sour cherries for mangoes, orange segments or kumquat. Just don't forget to adjust the quantities!