Gastronomixs

Almond mousse

The almond adds a beautiful richness to this light and airy recipe.

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

Recipe makes 750 grams.

Almond mousse

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Ingredients

4

g

powdered gelatin

20

g

cold water

100

g

almond milk

50

g

lime juice

80

g

egg yolks

20

g

cream powder

100

g

sugar

80

g

cocoa butter

220

g

cream

Preparation method

  • Mix the gelatin powder with cold water and leave to soak for 20 minutes.
  • Bring the almond milk and lime juice 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.
  • Whip the cream to soft peaks.
  • 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 out of the mould and leave the 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
  • As a component with cherry, licorice and vanilla.

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