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.
🍽️ Makes 750
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 |
Instructions
- 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.