RECIPE

SPIRALIS

Procedures: 6

An original recipe by Jérémy Aspa and Rémi Montagne, Pastry Chefs at École Valrhona. Makes 48 desserts

Heat the milk. Once it is at 75°F (25°C), add the powdered milk. At 85°F (30°C), add the sugar and atomized glucose. Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10 %). At 140°F (60°C), pour a small quantity of liquid (two-thirds of the weight of the Almond Inspiration) over the partially melted Almond Inspiration. Immediately mix using an electric mixer to make a perfect emulsion. Add the remaining liquid. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Leave to sit for at least 12 hours at 40°F (4°C). Mix in an electric mixer and churn at between 15-20°F (-6°C to -10°C).

Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.

Add the rehydrated gelatin to the warm, strained crème anglaise. Slowly pour the warm mixture over the melted couverture to make an emulsion using a spatula. Immediately mix using an electric mixer to make a perfect emulsion.
Leave to stiffen in the refrigerator.

Mix the almond paste with the milk in an electric mixer. Add the flour, mix again and finish off with the liquid egg whites. Pour into a siphon.
Load up two nitrous oxide cream whipper cartridges. Use some scissors to make four notches in the bottom of some plastic cups. Fill with approx. 30g of mixture.
Cook at 1000 Watts for 1 minute in the microwave. Freeze then turn out.