Courtesy Paul Corsentino, executive chef, The Sur House, Ventana Big Sur
2 gelatin sheets
¾ cup cream plus 1 cup for whipped cream
¾ cup carrot juice
1 tablespoon maple syrup
1½ tablespoons sugar plus 1 tablespoon for whipped cream
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup candied almonds, crushed
Place the gelatin sheets in cold water to bloom.
Combine in a pot the cream, carrot juice, maple syrup, sugar, almond extract and vanilla extract and bring to a simmer. Remove from the heat and add the bloomed gelatin sheets that have been wrung out. Whisk and then strain the liquid. Pour the liquid into five small bowls and refrigerate until “set,” about 5 hours.
1 cup shelled almonds
¼ cup sugar… Read More