Badam Milk Mousse, Almond Biscotti

Ingredients

For badam milk mousse

. Almond flakes 45 gms

. Almond milk 150 ml

. White chocolate 425 gm

. Bakery cream 400 ml

. Egg yolk 5 no

. Fine sugar 50 gm

. Saffron 1/2 gm

. Green cardamom powder tsp

For biscotti

. Unsalted butter 75 gms

. Castor sugar 100 gms

. Egg 1

. Refined flour 150 gm

. Baking soda 1 gm

. Baking powder 3 gm

. Almond with skin 50 gm

. Almond powder 25 gm

. Zest of lemon 1 no

Method:

For badam milk mousse

. Roast almonds flakes in a preheated oven at 180 degrees Celsius for 4 minutes or till golden in color.

. Heat almond milk. add white chocolate and make ganache. add saffron threads and green cardamom powder, mix it thoroughly.

. Whisk yolks and sugar till creamy consistency.

. Beat bakery cream to ribbon consistency.

. Fold the ganache in beaten yolk and then fold the beaten cream into it.

. Pour mousse in a cup and chill, till it sets.

. Garnish mousse with slivers of almonds and almond biscotti.

For biscotti

. Roughly chop almonds with skin.

. Lightly cream butter and sugar in a mixing bowl. Add egg to bowl and again cream it.

. Add refined flour, baking soda, baking powder, lemon zest and almond powder to it mixture and mix it thoroughly

. Fold in roughly chopped almonds.

. Shape the mixture like a French loaf and bake it at 180 Celsius for 20 minutes.

. Cool the loaf, cut it into thin slices and bake it at 150 Celsius for 8 to 10 minutes or till crisp.