Almond nage

Almond nage

By
From
Becasse
Makes
500 ml
Photographer
Steve Brown

Almond milk

Ingredients

Quantity Ingredient
250g almond meal
500ml water
800ml milk

Method

  1. To make the almond milk, put the almond meal into a mixing bowl. Put the water and milk into a saucepan and bring to the boil. Pour over the almond meal and stir well before leaving to cool. Refrigerate for 3 hours to infuse then pass through a chinois or fine sieve twice, and then pass through a muslin cloth.

Almond nage

Ingredients

Quantity Ingredient
80g unsalted butter
4 shallots, finely sliced
garlic, finely sliced
80g small button mushrooms, finely sliced
salt
freshly ground pepper
150ml white wine
80g flaked almonds, lightly toasted
300ml * mushroom stock [rid:1615]
madeira
lemon juice

Method

  1. To make the almond nage, heat a saucepan over a medium heat. Heat the butter and allow to foam but not colour. Add the shallots and garlic and sweat gently for 3 minutes until soft but not coloured. Add the mushrooms and season well. Sweat for another couple of minutes. Add the wine and simmer until reduced by two-thirds. Add the toasted almonds, mushroom stock and almond milk and bring to the boil. Season again then lower the heat and simmer gently for 15 minutes.
  2. Remove from the heat and leave to cool slightly. Add the Madeira and lemon juice then tip into blender and blitz at full speed for 4 minutes until light and frothy. Pass through a chinois or fine sieve and serve.
Tags:
restaurant
Becasse
Justin
North
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