- 10
Ingredients
- FOR THE PAN-FRIED GREEN ALMONDS WITH SAFFRON:
- For the blanched green almonds:
- 2 cups green almonds, before the fruit is formed, 2/3" to 3/4" long
- 2 cups water
- For the pan-fried green almonds:
- 2 cups blanched green almonds (see previous step)
- 2 cups 0.4º olive oil
- 3/8 cup icing sugar
- 11/2 tbsp water
- For the pan-fried green almonds with saffron:
- 2 cups pan-fried green almonds (see previous step)
- 30 saffron strands
- FOR THE GREEN ALMONDS IN TEMPURA:
- For the tempura batter:
- 3/4 cup plain flour
- 1/2 cup water
- 2 tsp dried yeast
- salt
- sugar
- For the green almonds:
- 2 cups green almonds, before the fruit is formed, 2/3 to 3/4" long.
- FOR THE APRICOT ALMONDS:
- 30 apricot almonds in oil
- To finish:
- Maldon salt
- salt
- 11/4 cup 0.4º olive oil
- 7/8 cup plain flour
Preparation
Step 1
FOR THE PAN-FRIED GREEN ALMONDS WITH SAFFRON:
For the blanched green almonds:
1. Blanche the green almonds in boiling water for approximately 10 seconds and then drain.
For the pan-fried green almonds:
1. Dilute the icing sugar in water.
2. Mix the water and sugar solution with the olive oil and stir until it is smooth.
3. Cover the green almonds with oil.
4. Panfry at 160ºF for 30 minutes.
5. Leave to cool in the oil and drain.
For the pan-fried green almonds with saffron:
1. Remove the almonds from the shell and keep them so they do not dry out.
2. Roast the saffron wrapped in foil at 345ºF for 1 minute.
FOR THE GREEN ALMONDS IN TEMPURA:
For the tempura batter:
1. Dissolve the yeast in cold water.
2. Add the flour, salt and sugar and beat until you get a thin, creamy dough.
3. Cover with clingfilm and keep in the fridge for at least 6 hours.
4. Stir the mixture before using it.
For the green almonds:
1. Remove the almonds from their green shells.
2. Keep them in damp paper.
FOR THE APRICOT ALMONDS:
1. Leave the almonds to drain in a colander.
Final Steps & Preparation:
1. Place 3 dessert spoons in a parallel line on a plate.
2. Place 7 peeled pan-fried almonds at the end of one spoon. Sprinkle with Maldon salt and 3 roasted saffron strands.
3. Place 3 drained apricot almonds in the center of the spoon.
4. Heat the 0.4º olive oil over a high heat (300ºF).
5. Dip the peeled green almonds in flour and shake off the excess flour.
6. Dip the floured green almonds in the tempura batter and shake off any excess batter.
7. Plunge the almonds one by one into the hot oil so that they do not stick together. When they begin to brown, approximately after 10 seconds, stir. Leave for a further 5 seconds and remove with a slotted spoon. They should be very crunchy.
8. Dry on kitchen paper and season with salt while still hot.
9. Lace 5 almonds in tempura batter at the end of the other spoon and serve.