ALMOND RITZ CREAM

​Almonds 100 gm
Whipped cream 30 ml + 100 ml
Saffron 1 pinch + 1/4th cup milk(process)
Condensed milk 100 ml
Cream cheese 100 gm
Vanilla essence few drops
Raspberry jelly 1 pkt. crystals
Whipped cream 200 ml
Assorted fruit dices 300 gm
Vanilla sponge cake 125 gm( dices)
Blancmange Custard:
Milk 350 + 50 ml
Sugar 75 gm
Custard powder 2 tbsp
Chocolate Cream:
Cream 100 ml (warm)
Chocolate 200 gm ( melted)
Almond essence a few drops
Garnish: Salt grains/Chocolate/mint sprigs
1. Prepare jelly as per packet instructions. Refrigerate for 4 hours to set.
2. Prepare blancmange custard. Heat milk with sugar. Add a slurry of custard powder and 50 ml milk. Add vanilla. Insert a sheet of cling film on the surface of cooled custard and refrigerate to set and firm up.
3. Combine warm cream and melted chocolate. Add Almond essence and refrigerate.
4. Blanch & peel almonds. Place in a blender along with 30 ml of whipped cream, and processed saffron milk.
5. Add condensed milk & processed gelatin (7gms gelatin allowed to swell in 3 tbsp water for 10 mins. Then dissolve on heat in a double boiler for 15 seconds or microwave for 7 seconds.) Quick blend to mix for a few seconds.
6. Add this Almond Saffron blend to 100 ml whipped cream and fold it in with a spatula. Mix a few drops of vanilla,& hold.
7. Layering the dessert. In a tall transparent glass/bowl/cup:
a) Begin with chocolate cream at the base.
b) Top with cubes of sponge cake.
c) Top with a spoon of blancmange.
d) Top with set raspberry jelly.
e) Top with dices of fruits.
f) Top with a spoon of plain whipped cream.(You can re-layer all ,if space is still there in the container).
g) Top the final layer with the almond saffron cream.
h) Sprinkle a pinch of salt grains, Top with grated chocolate curls.
i) Top with flaked roasted almonds and a sprig of mint.
ComeLet'sEat with Meher Dasondi
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