Almond Mousse with Caramelized Almonds

Ingredients

• 250 ml milk
• 100 g ground almond kernels
• 0.5 vanilla pod (aroma)
• 2 eggs (separated)
• 20 ml almond liqueur
• 50 g sugar (more to taste)
• 3 sheets gelatin (white)
• 100 ml heavy cream (at least 30% fat)
• 4 tbsp almond kernels
• 4 tbsp sugar
• 2 tbsp heavy cream (at least 30% fat)

Instructions

1. 1.

   Soak the gelatin in plenty of cold water. In a pot, slowly heat the milk and add the almonds and vanilla aroma; bring to a boil once and set aside. Whisk the egg yolks and almond liqueur with sugar over a hot, non‑boiling water bath until frothy. Gradually pour the warm milk into the yolk mixture in a thin stream while continuously whisking, then continue beating until the mixture starts to thicken slightly over the bain‑maria.

2. 2.

   Squeeze out excess water from the gelatin and dissolve it in the warm cream. Whip the cream over an ice bath until cold. Beat the egg whites separately until stiff peaks form; fold them into the cooled cream once it begins to set.

3. 3.

   Fill glasses with the cream, chill for at least 2 hours. Meanwhile, caramelize the heavy cream with sugar in a small pot until light brown, stir in the almonds, and spoon into four piles on greased parchment paper to cool. Before serving, top the mousse with the caramelized almonds and serve.