Florian Bellanger's refreshing infusion adds a splash of sophistication.
Almond Milk And Frozen Treats
2-1/2 cups fresh milk
3 tablespoons granulated sugar
1 cup Mandelin Blanched Almond Flour
1-1/4 cup water
4 tablespoons rose syrup
1/3 cup granulated sugar
8 grams gelatin strips or 3 teaspoons powdered gelatin
Rose petal foam:
Bring milk to a boil in a medium saucepan. Add mixture of sugar and almond flour, whisking until dissolved. Remove from heat and let sit for 10 minutes to infuse. Pass the liquid through a strainer then chill infusion overnight.
For the rose petal foam, combine all the ingredients and refrigerate overnight to allow the gelatin to work. Using an electric mixer, mix for 2 minutes until foam becomes light pink.
Pour infusion into a tall glass. Top with a dollop of rose petal foam. Garnish with a rose petal.
See video demonstration with Florian Bellanger.