Almond blossom

  • medium
  • 20
  • 3 hours plus 3 hours to let the ice cream base mature
Not yet rated

This striking dish consists of a savoury garlic, sherry and almond ice cream stuffed with a simple prawn tartare and creamy almond milk sauce. The ice cream is moulded in an intricate flower-shaped mould at Quique Dacosta's restaurant, but this dish would also work with a simpler mould. 

First published in 2023




Almond base

White garlic base

White garlic ice cream

  • 20g of ProCrema
  • 6g of dextrose
  • 8g of glycerine

Prawn tartare


  • Silicone dome moulds
  • Thermomix
  • Super bag



To make the almond base, mix together the slivered almonds, milk and single cream and bring to the boil, then blend on maximum speed in a Thermomix for 5 minutes


Pass the mixture through a chinois and then through a Superbag, pressing hard. Discard the dregs and set aside the almond base


For the white garlic base, first blanch the garlic 3 times. Add the garlic to cold water, bring the water to the boil, and then remove the garlic and repeat two more times. Then, transfer the garlic to an ice bath. Next, blend 530g of the almond base with the blanched garlic, vinegar, sherry and salt in a food processor


Pour the extra virgin olive oil and bitter almond essence into the food processor in a steady stream while it's running to emulsify it. Strain through a chinois without pressing on it

  • 10g of extra virgin olive oil
  • 0.5g of almond essence, ideally bitter almond essence

Blend together 400g of the white garlic base with the ProCrema, dextrose and glycerine. Set aside to mature for at least 3 hours

  • 20g of ProCrema
  • 6g of dextrose
  • 8g of glycerine

Blend the mixture again, and then let the mixture rest in the fridge so that any excess air rises to the surface


Fill 6-7cm moulds with the white garlic ice cream mixture. Place in the blast chiller for 30 minutes, or until semi-frozen


Scoop out a hole at the centre of the flower, being careful not to pierce through to the other side


Freeze for another 30 minutes in the blast chiller, then very carefully remove the flower from the mould. Transfer to the freezer in a container


Once ready to serve, chop the prawn meat and season with some extra virgin olive oil, salt and pepepr


Remove the white garlic flower from the freezer. Leave on a plate to temper for 10 minutes


In the centre of another plate, place 20g of prawn tartare in a small, tall ball (the size of the flower hollow). Leave it to come to temperature


Place the white garlic flower on the plate covering the tartare. Leave it to temper for at least another 10 minutes


Finish each plate with 20g of white garlic base, and a few drops of extra virgin olive oil

First published in 2023

A driving force behind produce-led dining in the autonomous community of Valencia, Quique Dacosta has revolutionised the region’s dining scene, and is now spreading his influence further afield.

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