Toasted almond cream mousse

Toasted almond cream mousse

By
From
Turquoise
Serves
6
Photographer
Lisa Cohen and William Meppem

This soft and airy mousse was inspired in part by keskül, a delicately flavoured milk pudding we tasted in Istanbul. It is delicious served on its own as a dessert – perhaps with cold poached pears – or as an accompaniment to sticky dried fig puddings, with the fairy chimneys or even with a piece of walnut and semolina cake.

Ingredients

Quantity Ingredient
200g blanched almonds, dry roasted
400ml thickened cream
milk
1 stick cinnamon
3 free-range egg yolks
75g caster sugar
2 x 1.6 g sheets leaf gelatine
2 free-range egg whites

Method

  1. Put the almonds into a heavy-based saucepan with the cream, 100 ml milk and the cinnamon stick and simmer over a very low heat for 30 minutes to infuse. Remove the pan from the heat and leave to cool. Remove and discard the cinnamon stick.
  2. Blitz the cooled almond cream mixture in a vitamiser until very smooth. Pour the mixture through a fine sieve and discard the almond meal. Pour the almond cream into a measuring jug and add enough milk up to make it up to 500 ml. Pour this liquid into a saucepan and heat to a gentle simmer.
  3. Meanwhile, whisk the egg yolks with the sugar in a large bowl. Pour on the hot almond cream and whisk to combine. Pour the mixture back into the rinsed-out pan and cook gently for about 5 minutes until it thickens to a custard consistency, stirring continuously so that the mixture doesn’t catch and burn. You should be able to draw a distinct line through the custard on the back of a spoon. Remove from the heat immediately and cool for a couple of minutes in a sink of iced water.
  4. Soak the gelatine in a little cold water, then squeeze to remove any excess liquid. Add the gelatine to the warm custard and stir until dissolved. Leave the custard to cool, then strain through a fine sieve into a large bowl.
  5. Whip the egg whites to soft peaks and fold them into the cold custard. Tip into a serving bowl and refrigerate until ready to eat.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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