Almond blossom

Instructions

1. Step 1

   To make the almond base, mix together the slivered almonds, milk and single cream and bring to the boil, then blend on maximum speed in a Thermomix for 5 minutes

2. Step 2

   Pass the mixture through a chinois and then through a Superbag, pressing hard. Discard the dregs and set aside the almond base

3. Step 3

   For the white garlic base, first grind up 530g of the almond base with the blanched garlic, vinegar, sherry and salt

4. Step 4

   Emulsify in the extra virgin olive oil and bitter almond essence. Strain through a chinois without pressing on it

5. Step 5

   Blend together 400g of the white garlic base with the ProCrema, dextrose and glycerine. Set aside to mature for at least 3 hours

6. Step 6

   Blend the mixture again, and then let it deflate slightly

7. Step 7

   Fill the moulds with the white garlic ice cream mixture. Place in the blast chiller for 30 minutes, or until semi-frozen

8. Step 8

   Scoop out a hole at the centre of the flower, being careful not to pierce through to the other side

9. Step 9

   Freeze for another 30 minutes in the blast chiller, then very carefully remove the flower from the mould. Transfer to the freezer in a container

10. Step 10

    Once ready to serve, chop the prawn meat and season with some extra virgin olive oil, salt and pepepr

11. Step 11

    Remove the white garlic flower from the freezer. Leave on a plate to temper for 10 minutes

12. Step 12

    In the centre of another plate, place 20g of prawn tartare in a small, tall ball (the size of the flower hollow). Leave it to come to temperature

13. Step 13

    Place the white garlic flower on the plate covering the tartare. Leave it to temper for at least another 10 minutes

14. Step 14

    Finish each plate with 20g of white garlic base, and a few drops of extra virgin olive oil