All recipes written by Gordon Ramsay
For the recipe of parsley and almond sauce, blend the parsley with the other ingredients until you get a sauce with a nice bright green color.
For the almond pudding recipe, soak the gelatine in cold water. Blend the almonds with almond milk, then strain the mixture into a sieve lined with gauze. Add the cream, 200 g of sugar, the amaretto liqueur to the liquid and mix. Pour everything into a saucepan. Take 150 g of liquid and use it to dilute the corn starch in a small bowl.
Bring almond milk and cream to the boil, then add the diluted starch out of the heat. Bring back to the boil, turn off and melt the gelatine, squeezed. Brush the mold with a little liqueur and pour the pudding. Let it cool, then put it in the refrigerator for at least 4 hours.
FOR THE SAUCE: Cook the grapes in a casserole with 150 g of sugar. Cook them for about 10-15 minutes, until they are partially undone, creating a liqueur sauce. Garnish the pudding with the sauce
and complete it with other fresh grapes.
First put the 00 flour in a bowl together with the chopped butter, cold in the fridge, and work until you get a sandy compsoto.
Combine almond flour, sugar and salt and mix.
Finally incorporated also yolks and vanilla.
Work quickly, until a homogeneous mixture is obtained, then cover with plastic wrap and leave to rest in the fridge for at least 1 hour.
Once the resting time has passed, the almond short pastry is ready to be used!
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