Amande

Combine all the dry ingredients into a mixer fitted with a paddle attachment. On slow speed, add the melted butter and mix until an oatmeal consistency is achieved.

Bake on a lined sheet pan at 149°C (300°F), until well toasted. Redistribute during baking as needed.

Melt the ALMOND INSPIRATION to 45°C (113°F).



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.

Melt the COCOA BUTTER and the ALMOND INSPIRATION and combine.



Keep at 40-43°C (104-109°F) to spray.

In a mixer, combine and whip the eggs, sugar, and salt until full volume is reached.

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.

Using an immersion blender, shear the agar agar into the milk.

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.

Mix well.