Frozen Apricot Timbal and Amaretto Toffee with Almond Foam

By corlear

Ingredients

• FOR THE APRICOT TIMBAL:
• For the amaretto toffee:
• 1 1/8 cup sugar
• 1/2 cup single cream (35% fat)
• 1/2 cup amaretto
• For the apricot timbal:
• 7/8 cup apricot purée
• 1/4 cup water
• pinch powdered agar-agar
• 1 sheet gelatin (previously rehydrated in cold water)
• 4 PVC strips (2 x 4")
• 2 oz sugar
• 1 blow torch
• For the almond milk:
• 14 oz whole almonds
• 2 cups water
• For the almond foam:
• 13/4 cups almond milk (see previous step)
• 1/2 cup single cream (35% fat)
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the bitter almond and yogurt sugar:
• 4 oz bitter almond
• 4 tbsp sugar
• water
• 4 tbsp powdered yogurt

Details

Servings 4

Preparation

Step 1

FOR THE APRICOT TIMBAL:
For the amaretto toffee:
1. Place the sugar in a pan and caramelize until it is golden brown.
2. Add the recently boiled cream and leave to cool in the fridge.
3. Once the toffee is cold, beat until it thickens and is white. Gradually add the amaretto.
4. Keep in the freezer.

For the apricot timbal:
1. Bring the water, 3 tbsp of apricot purée and the agar-agar to the boil.
2. Once it is boiling, remove from the heat and add the rest of the apricot purée. Leave everything to rest in the fridge.
3. Once it has set, beat in a Thermomix until it is smooth and leave in the fridge for 30 minutes.
4. Apply a 1/10" thick layer on the PVC strips and keep in the freezer. Meanwhile, make the base and cover it with transparent sheet squares by evenly applying the purée. Keep in the fridge.
5. Once the purée is blocked by the cold, assemble the cylinder and leave to freeze completely. Then put the base on the cylinder and freeze again. This time upright.
6. Fill with toffee and cover with the cylinder, pressing down so they stick to each other.
7. Once it is thoroughly frozen, remove from the mould.

For the almond milk:
1. Mix the toasted almond with the water and blend in a Thermomix and leave in the fridge for 12 hours.
2. Blend the almond purée in the food processor until you have a thick paste.
3. Liquefy 2 times to get the almond milk.

For the almond foam:
1. Mix the single cream and the almond milk together and sieve.
2. Put in the canister, foam and leave to rest in the fridge for 1 hour.

For the bitter almond and yogurt sugar:
1. Heat the sugar and water to 240ºF.
2. Remove from the heat, add the bitter almond, stir until the sugar coats the almonds. Leave to cool on greaseproof paper.
3. Grind the caramelized bitter almond and the powdered yogurt in a coffee grinder.

Final Steps & Preparation:
1. Put a little sugar on the top of the timbal and caramelize with the blow torch.
2. Place a soupspoon of bitter almond and yogurt sugar on one side of the plate and place the apricot timbal on top.
3. Finally, put the almond foam, as a type of solid sauce, opposite the timbal.