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Almond Threesome

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Picture of Almond Threesome
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Some late mornings just beg an indulgent dish to echo an indulgent previous evening... especially if your companions from the indulgent evening are still with you at brunch.

I wanted to make an artistic dessert-y dish that was still light enough to be served with brunch.  I love the almond and its many incantations, and decided to showcase three different presentations.  I wanted a lot of contrast in the dish; I chose a soft but dense, buttery almond cake and a light, sweet, crisp macaron to accompany the mild, creamy, and soft gelled panna cotta.

Macarons are simple if the planets and stars align and everything goes perfectly.  The other 99.999999% of the time, they're a pain in the rear.  I used this recipe for the macarons because it has volume measurements and I can't find part of my digital kitchen scale... or maybe I broke it... I can't remember.

The financier and madeleine recipes I found were just too dry for my taste, and I was really sick of separating eggs by then.  I remembered the texture of the layers of italian ribbon cookies I made a couple holidays ago and decided to adapt that recipe for this dish.  Okay, that recipe called for separating the eggs and whipping them separately, but I never did.

My sister Kripa (hi, honey!  I love you!) doesn't like the taste of most almond things.  She said they taste too sharp.  I suspect she's referring to heavy use of almond extract.  Even though she's in a different state and couldn't taste this dish, I wanted to make something she'd find palatable.  Most almond panna cotta I've seen uses a fair amount of almond extract, and I wanted to emphasize the creamy nuttiness of the almond.  Commercial almond milk was a bit too thin and watery, and I didn't want the almond milk to be overpowered by the cream, so I made my own with more almond.  That way, I was able to use whole milk instead of cream to make a lighter but not too light panna cotta.


I love cherries with almond, but they're not in season right now and I couldn't even find crappy ones at the store.  I compromised by using cherry juice as one component and two other fresh fruits for the dish.  I also used three varieties of chocolate (dark, milk, and white) to continue the threesome theme.

I played around with two platings for this dish; one includes the tart cherry tapioca pearls and the strawberry milk chocolate sauce; the other does not.  Yes, I know the spoon is on the wrong side.  I was in a hurry to take pictures because the kids were getting into stuff.


This recipe makes four plates, but there will be extra macarons.  That shouldn't be a problem for most people.
 
 
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Mauigerbil2 years ago
Looks tasty! I don't know where my dirty mind went with the title, but us teens are just that way....
This looks delicious! What a lot of work for a dessert plate! Great job!
aazrhael2 years ago
hey, i love this recipe reminds me of this; http://www.bizupatisserie.com/our_patisseries/products/44/45. thank you so much!!
Oh, the extravagance...
Beautiful presentation and delicious-sounding recipes. Great work!
wow this is a great
mary candy3 years ago
hummm seems delicious !
I loved it.
canida3 years ago
Wow, this looks incredible! Nice work.
I just picked up some soy lecithin, so plan to have fun this weekend. ;)

Also, for drying out the egg whites - why not let them sit in the refrigerator overnight? My fridge is certainly dry enough to facilitate water loss.
supersoftdrink (author)  canida3 years ago
because i'm not organized enough to plan ahead like that :) and our fridge is always full and stuff gets spilled... our house is rather chaotic.
YUM.
raphnexx3 years ago
wow this is a great post here...yummy
sunshiine3 years ago
I love Italian deserts! Nice ible! You are very creative!
SHIFT!3 years ago
Delicious!