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31 posts in this topic
does anyone recognise this grate/grid that Antonio Bachour is using in this picture.....or what the correct name for this bit of kit is....?
I like the height and I want one...
Long story short: I am doing a spin off the coconut/chocolate/almond candy (almond joy), and trying to create a specific shape out of the almond. My hands are cramped after a couple dozen failed attempts whittling roasted almonds, so now I'd like to try a different approach, and instead, create some kind of sub-candy or cookie with roasted almonds that I can put into a mold or use a mini cookie cutter. I'm fairly new to sweets, my knowledge in this area is pretty slim. Some ideas so far, I don't like any, but it might help turn some gears:
1. dusting almond over a stencil, but that's not enough almond nor crunchy enough
2. almond brittle, but that's too hard and sweet, I'd like it more of a soft crunch, and bringing the almond flavor forward
3. meringue with almonds (sort of macaron-ish), however, weather has been humid and raining here, and I'm ending up with a gooey mess instead of that soft crunch
In addition to having almond-forward taste and soft crunch texture, it'd be fun to explore something modernish - I have a accumulated a few tools and ingredients not customarily found in homes.
There are dietary considerations I will have to account for, however, no need to worry about that now, I am just looking for ideas and a place to take it from there
Thank you for your time in reading!
Hey there wise E-gullet-ers!
I have another question to put out there. I am interested in making a rose jelly - one that I can layer with a chocolate ganache similar to a pâte de fruit. I don't really know how to go about this. Do you infuse water with dried rose petals and make a syrup? What's the best way to gellify it? I'm very curious. Has anyone made jellies with any other botanicals? Is anyone willing to share their recipe as a guideline?
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