300 g 50% almond paste
730 g vegetable cream
25 g caster sugar
10 g pectin (X58)
Total weight after reduction: 1 000 g
Step
Soften the almond paste in the microwave. Heat the cream and bring it to a simmer with the sugar-pectin mixture. Combine the two mixtures and blend. Chill overnight. Emulsify.
2. VEGAN ALMOND SPONGE
Ingredients
450 g water
20 g potato starch
2 g xanthan gum
190 g caster sugar
150 g T45 flour
400 g roasted almond powder
Total weight: 1 200 g
Step
Whisk together the water and potato starch. Gradually add the sugar, xanthan gum and then the dry ingredients. Bake on a Flexipan baking sheet to 170°C for 14 minutes.
3. STRAWBERRY AND BLOOD ORANGE CONFIT
Ingredients
600 g strawberry purée
215 g blood orange purée
140 g sugar
20 g NH pectin
15 g Cointreau® 60%
Total weight: 1 000 g
Step
Bring the purées to a simmer, then stir in the sugar-pectin mixture. Bring to a simmer again. Blend. Add the Cointreau®, then blend again.
4. ASSEMBLY
Ingredients
No ingredients.
Step
Pour the strawberry and blood orange confit into the finger shaped molds. Pipe in the almond vegan mousse and top with the vegan almond sponge.
