Compressed Green Almonds

Compressed green almonds

2              green almonds

15g            cardamom syrup

1. Working directly next to the vacuum machine, shave the green almonds on the mandolin and immediately place them in a small sous vide bag with the cardamom syrup. Pull a full vacuum. Do this as quickly as possible to avoid oxidation. Open the bag just before plating the dish.

Cardamom syrup

500g       water

300g       sucrose

15g         cardamom pods

3             vanilla skeletons

3g            malic acid

20 drops    bitter almond extract

1. Place water, sucrose, cardamom pods, vanilla skeletons, and malic acid in a small pot. Place the pot over medium heat, and bring to a boil, stirring to dissolve the sucrose. Once the syrup reaches a boil, remove from heat and steep for 30 minutes.
2. After 30 minutes, strain the syrup, and add the bitter almond extract. Store in delis in the low boy.