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Almonds in the Sun

Almonds in the Sun
Prep time: , Cook time: , Total time:


Created by pastry chef Andrea Litvin, The Spence, Atlanta.



Honey Roasted Almonds:

90g Milk

165g Sugar

100g Glucose

100g Honey

225g Butter

450g Almonds

Honey Ice Cream:

460g Honey

100g Milk powder

1900g Milk

480g Heavy cream

160g Glucose

100g Trimoline

456g Yolks

1.5 tsp Stabilizer

Almond-Chocolate Cake:

150g 64% chocolate

75g *Almond brown butter

5 Whole eggs, separated

16g Sugar

6g Cornstarch

24g Sugar

Chocolate Sauce:

59g Water

23g Chocolate powder

75g Glucose

108g Sugar

72g 64% chocolate

75g Butter

Chocolate Almond Crisp:

60g Sugar

20g Brown sugar

65g Butter

25g Glucose

25g Milk

100g Almonds, chopped finely

12g Chocolate Powder



Honey Roasted Almonds: In a large saucepan, combine all ingredients except almonds and cook to 240°F. Add the almonds, stir, and spread mixture onto a Silpat-lined pan. Bake at 225 °F until golden brown; cool completely until hard.   Chop brittle roughly and set aside.  Honey Ice Cream: In a large saucepan, caramelize honey. Whisk in milk powder. In a separate pan, warm the milk, heavy cream, glucose, and trimoline; stir well. Add this slowly to the caramelized honey mixture, stirring constantly over low heat. Be careful to do this slowly. Temper in the yolks into the mixture along with the stabilizer. Cook to 180°F. Chill in ice bath before putting in ice cream maker to churn.  Almond-Chocolate Cake: In a saucepan over low heat, melt the chocolate. Then melt the butter into the chocolate. In a bowl, whip together the egg yolks, sugar, and cornstarch together until thick and rich.   In a separate bowl, whip the egg whites with the 24g of sugar until fluffy.  Temper the chocolate in the egg yolk mixture; then fold in the egg whites.    Bake in individual molds at 325 °F.   *In a shallow pan, roast butter and whole blanched almonds in a pan over low heat until browned. Chocolate Sauce: In a saucepan over medium heat, whisk water, chocolate powder, glucose and sugar together until dissolved. Add butter and 64% cook for 3 minutes stirring the entire time. Chocolate Almond Crisp: Combine the first five ingredients and bring to 232 °F. Add the rest of the ingredients, stir and roll thin on parchment. Freeze, then bake at 325°F for 5 minutes.           Compose: Sprinkle roughly chopped roasted almonds on plate; arrange one cake portion and ice cream atop the almonds. Drizzle with chocolate sauce and top with pieces of chocolate-almond crisp.


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