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Recipe Step by Step
Step01
ALMOND DRINK
960g Mineral water
171g Whole raw almonds
1131g Total weight
Blend the almonds in a food processor.
Add the water.
Mix again.
Leave it to soak overnight.
Strain.
Step02
PLANT-BASED ALMOND INSPIRATION & BOURBON VANILLA CREAM
490g Almond drink
1.7g Konjac
250g Egg white substitute
1207g Total weight
Blend the vanilla in the almond drink.
Strain.
Blend the almond drink, Natur Emul and konjac.
Bring to a boil. Slowly combine the hot mixture with the melted couverture chocolate.
Add the egg white substitute.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
Step03
LEMON CONFIT
Remove the lemon zest using a peeler and blanch the zest 3 times.
Add the water, lemon juice and the larger portion of sugar.
Candy the peel gently.
Leave to cool to 105°F (40°C).
Add the sugar and pectin mixture. Bring to a boil.
Blend thoroughly using a food processor.
Store in the refrigerator.
Step04
EGG WHITE SUBSTITUTE
720g Water for the gelatin
6.6g Konjac
30.3g Potato protein isolate
757g Total weight
Mix the potato protein isolate powder with the konjac.
Add the water and mix until well combined, which may take a while.
Leave it to soak overnight.
Mix again.
Step05
ALMOND SPONGE
95g Almond flour
200g All-purpose flour
85g Confectioner’s sugar
15g Baking powder
7g Fine salt
12g Lemon zest
170g Almond oil
170g Acacia honey
95g Coconut purée
350g Egg white substitute
1121g Total weight
Sift the dry ingredients.
Mix them into the liquids.
Leave to rest in the refrigerator for 12 hours.
Step06
ALMOND INSPIRATION MOUSSE
320g Almond drink
1.1g Konjac
160g Egg white substitute
807g Total weight
Blend the almond drink, Natur Emul and konjac.
Bring to a boil.
Slowly combine the hot mixture with the melted couverture chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Check the temperature is 85°F (30°C), add a quarter of the beaten egg white substitute, mix it in by
hand and finish by adding the rest of the whites.
Step07
ALMOND INSPIRATION SPRAY MIX
Melt the ingredients together.
Strain before use.
Assembly and finishing
Assembly :
Make the Almond Inspiration and vanilla plant-based cream, lemon confit and almond sponge.
Make the Almond Inspiration plant-based mousse.
Pipe 140g into each mold. Smooth it until it is level. Freeze. Turn out. Freeze.
Temper the Almond Inspiration couverture chocolate, then use it to finely coat the bases of the thermoformed molds (60g per mold). Leave to set.
Pipe 215g of almond sponge into each 50 x 3cm rectangular mold.
Bake for 22 minutes at 340ÅãF (170ÅãC) with the door ajar. Lay the bases of the thermoformed molds flat.
Soften the Almond Inspiration and vanilla plant-based cream and put 90g in each mold.
Put in place a 27cm strip of almond sponge.
Use a piping bag to arrange 90g of Almond Inspiration and vanilla plant-based cream around the edges until it is level with the sponge.
Smooth the assembly’s surface.
Add 135g of lemon confit. Smooth the assembly’s surface.
Arrange the Almond Inspiration plant-based mousse on top.
Freeze.
Finishing :
Turn out the logs. Spray them with the Almond Inspiration spray mix.