- 1 liter almond milk
- 1 cup sliced almonds
- sprig thyme
almond espuma
Ingredients
Method
Place the sprig of thyme in a bowl with the almond milk. Dry toast the almonds until they are almost burnt, then add to the almond milk. Wrap the bowl with plastic and leave it to sit on the counter for 1 hour.
After an hour, blend the ingredients in an immersion blender and strain the milk.
Let the milk cool. Once the milk has cooled, pour it into the iSi whipper and place in the refrigerator for 1 hour. Charge with two N2O chargers and then leave in the refrigerator for 2 more hours.
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