250g Almond flakes (Good Quality)
560g White Chocolate (Lindt Piccoli)
50g Demerara sugar (CSR) (South Australia)
30mI Cocoa butter. gently warmed
300mI Water (Aequo Panna)
6 Egg whites (Free Range)
520g Caster sugar (CSR) (South Australia)
160g Almond meal (Good Quality)
1 Lemon. zested
435ml Milk (High Fat Content)
230g Dilmah Almond Infused Ceylon Pekoe
1 Vanilla bean
3 Egg yolk (Free Range)
40g Plain flour, sifted
10 Cherry (Melbourne. Australia)
2 pnt Blueberry (Melbourne. Australia)
40g Butter (High Fat Content)
80g Slivered almond (Good Quality)
230g Cream (High Fat Content)
10g Amaretto (Disaronno)
2g Salt (Murray River. New South Wales. Australia) Edible Flowers (Fiowerdale Farms)
20g almond Tea
Cold Brew Almond Tea for 2 hours in the fridge. Remove and strain. Reduce tea with sugar until it changes colour.
SOg slivered almonds
230g heavy whipping cream
360g white chocolate
1 pinch salt
Heat butter and almonds in saucepan over medium heat 4-6 minutes, stirring frequently, until almonds are medium brown; remove from heat
Stir in whipping cream until well blended (mix with spatula). Stir in white chocolate.
Heat over low heat, stirring frequently, until chocolate is melted.
Stir in amaretto and salt
Creme Patisserie Tea
1 Vanilla Bean, seeded
3 egg yolk
40g plain flour
swift Warm milk, tea, and vanilla seeds in saucepan. Whisk egg yolks and sugar in bowl until thick. Whisk flour, then add milk mixture. Return pan and cook, whisk over low heat until thickens. Cover and chill.
250g almond flakes
200g white chocolate
50g demerara sugar
30ml cocoa butter, gently warmed
20mI Almond Syrup
Preheat the oven to 180’C. Toss the almonds with the Almond Tea Syrup mix to ensure the almonds are coated. Scatter on a baking sheet lined and toast for 5 to 10 minutes. turning at least twice, until golden. Let cool, moving them every 2 minutes so they don’t stick together.
Put the chocolate into a heatproof bowl and place over a pan one-third filled with hot water at 50-60’C. Melt over gentle heat. making sure the temperature of the chocolate doesn’t exceed
In another bowl. mix about 1/3 of the almonds with 1/3 of the warmed cocoa butter until the almonds are nicely glossy. Pour 1/3 of the melted chocolate over the almonds and mix gently until evenly coated.
Drop a dessert spoonful of the mixture onto a sheet of baking paper. to form a little mound. Shape the rest of the mixture in this way. working quickly and leaving (2-3cm) between each rochers Repeat to mix and shape the rest of the roc hers. in 2 batches. Leave in a cool but not humid place, until set for about 15 to 20 minutes. Store in airtight containers. interleaved with waxed paper, in the refrigerator until ready to use.
6 Egg Whites
350g caster sugar
1 lemon. zested
Using an electric mixer. whisk egg whites with a pinch of salt until frothy. With the mixer, add the sugar, 1 tbsp. at a time, until dissolved and mixture is thick and glossy. Fold through
almonds and lemon zest until just combined.
Preheat oven to 100’C. Lightly brush an oven tray with water. then line with baking paper.
Pour mixture into piping bag and pipe out into a meringue shape. Continue until all mixture is used. leaving 1 em between each meringue.
Bake meringues for 2 hours or until crunchy on the outside but slightly soft inside. Cool in the oven with the door slightly ajar. Store in an airtight container for up to 2 weeks.
Creme Patisserie Tea
1 Vanilla Bean. seeded
3 egg yolk
40g plain flour.
swift Warm milk. tea. and vanilla seeds in saucepan. Whisk egg yolks and sugar in bowl until thick. Whisk flour. then add milk mixture. Return pan and cook. whisk over low heat until thickens.
Cover and chill.