Citrus & Almonds

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Preparation info

  • Difficulty

    Medium

  • Serves /

    8

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

This dessert was inspired by a family trip to the Andalusian region of southern Spain, where I was struck by the perfume of citrus and the amazing array of almond-based biscuits, pastries and sweets. One of the most charming ways to acquire these delicacies is by tapping on the age-worn wooden door of a cloistered Catholic convent, where the nuns have been making these sweets for centuries. Money is slipped into a small hole in the door in exchange for an array of sweet almond delicacies. When I returned home the images of those almond pastries, citrus and flamenco were whirling around in my head. I started with a cake based on ground almonds, marzipan, sugar and eggwhite and the rest of the recipe fell into place. This dessert is topped with a stretched almond biscuit that resembles the twirl of a flamenco skirt. I love it when the memory of a place or experience inspires new creation.

To Finish

Break a third of the almond cake into rough 2 cm (¾ inch) pieces with your hands. Put the cake pieces in a large mixing bowl and add a similar quantity of the meringue dots, crushed milk biscuit, chopped nougat and frozen lemon crème fraîche. Mix gently to combine. The mixture should contain an even amount of each ingredient.

Dust the tuiles with icing sugar.

To Plate

Pipe 4 dots of lemon curd into the bottom of each serving bowl. Place a scoop of roasted almond ice cream on top of the curd. Top with 4 heaped tablespoons of the almond cake and meringue mixture. Pipe on 4 dots of bergamot jam. Sprinkle with sugar crystals. Carefully crown the centre of each dish with a tuile. Serve.

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