Gastronomixs

Almond mousse

Creation by Roger van Damme, Het Gebaar*, Antwerp.

Almond mousse

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

4

g

powdered gelatin

20

g

cold water

100

g

almond milk

100

g

milk

80

g

egg yolks

20

g

cream powder

100

g

sugar

80

g

cocoa butter

220

g

cream, semi-thick

50

g

lime juice

Preparation method

  • Mix the gelatin powder with 20g cold water and leave to soak for 20 minutes.
  • Bring the almond milk, lime juice, and milk to the boil. Beat the egg yolks, cream powder, and sugar in a bowl and add the boiled mixture while stirring.
  • Pour everything back into the pan and stir continuously until the mixture heats to 84°C.
  • Add the cocoa butter and the gelatin mixture.
  • Cover and leave to cool to 28°C before folding in the whipped cream in three parts using a spatula.
  • Fill a piping bag with the almond mousse and fill the mould. Leave in the freezer for at least one night to firm up.
  • Take the frozen quenelle of almond mousse out of the freezer and place it on a cooling rack above a tray. Pour over the yellow glaze and remove the quenelle from the rack using a pallet knife.
  • Leave the glazed almond mousse to defrost in the refrigerator.

Serving suggestions

  • As a component in a composition with lime, kalamansi and passion fruit
  • As a component in a composition with mango, white chocolate and almond

Previous page