CookEat Recipe
Consommé Talma with Sweet-Almond Royale
Clear beef consommé with thin slices of sweet-almond milk and egg custard, served hot in a tureen.
Method
Steps
Step 1
Arrange for the finished Consommé to be ready hot when the custard slices are ready. Have a mortar, clean sieve and cheesecloth, three small food-safe ovenproof pudding moulds and a pan that holds them steadily. Choose the three moulds to hold all the custard with some headspace. Preheat a conventional thermostatic oven to 140°C; keep the oven door closed for this bake.
Step 2
Weigh two ounces of plain sweet almond kernels with their skins and count two additional sweet kernels separately. Use sweet food-grade almonds only. Plunge all the kernels into one pint of boiling water for about five minutes. Drain on a sieve, let them become safe to handle, peel and pound all of them to a paste.
Step 3
Mix all the paste with two gills of cold pasteurized whole milk. Strain through clean cheesecloth into a clean bowl, keeping all the liquid actually recovered and leaving the coarse solids out.
Step 4
In another bowl, briskly beat one whole egg with two additional egg yolks for about one minute. Gently mix in all the strained almond milk. Add two saltspoons of salt and one saltspoon of cayenne pepper, then mix for about one minute. Keep the eggs and milk refrigerated until needed, and do not taste the raw mixture.
Step 5
Lightly butter the three moulds and divide all the custard between them. Set them in the pan and carefully pour hot water around them to halfway up their sides, keeping the bath water out of the custard.
Step 6
Bake at 140°C with the door closed, allowing about ten minutes as an initial guide. Check the centre of each custard with a clean thermometer and continue as needed until each reaches at least 74°C and is set. The custards must hold together for unmoulding and slicing after cooling; the temperature alone does not prove that structure.
Step 7
Remove the moulds from the bath and cool them promptly, refrigerating as needed. Check the actual custard temperatures: cool from 60°C to 20°C within two hours and to 4°C within the next four hours. When the custards are cool and firm enough to handle, unmould all three and cut them into thin slices.
Step 8
Strain the hot finished Consommé into a clean saucepan. Add all the custard slices, bring back to the boil and boil for about one minute. Continue heating if needed until the slices are hot through and reach at least 74°C. Pour into a hot soup tureen and serve immediately.
Cooked it? Rate it.
Cooked 0 times