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February 2003 MIAMI
Almond Muffin with Steamed Milk, Coffee Gelatin and Cranberry Jelly
Chef Angel Palacios of La Broche - Miami, FL
Adapted by StarChefs


Yield: 1 serving

    For Almond Muffins
  • 2 pounds confectioner's sugar
  • 14 ounces almond flour
  • 1 pounds butter
  • 7 ounces all purpose flour
  • 1 pounds egg whites
    For Coffee Gelatin
  • 2 cups decaffeinated coffee
  • 2 gelatin sheets
  • 1 teaspoons simple syrup
    For Milk Foam
  • 1 cups heavy cream
  • 5 ounces egg whites
  • cup whole milk
  • 1/3 cup simple syrup
    For Cranberry Jelly
  • 3 ounces fresh cranberries
  • 1 ounce granulated sugar
  • cup red wine vinegar
  • 1 ounce butter

For almond muffins:
Prepare a muffin pan by greasing it with butter or cooking spray. In a small pan, melt the butter and continue to heat until slightly brown in color. In the bowl of a standing mixer or in a large bowl using a hand mixer, combine the confectioner's sugar, almond flour, browned butter, all purpose flour, and egg whites. Pour the mixture into the prepared muffin mold. Bake for 20 minutes at 350 degrees Fahrenheit. After baking, take muffin out and cut in half.

For coffee gelatin:
Heat the simple syrup in a small saucepan over low heat. Once hot, add the gelatin sheets to dissolve. Mix in the coffee, and remove from the heat. Allow the mixture to sit until it begins to harden.

For milk foam:
In a saucepan over low heat, warm the heavy cream, milk, simple syrup and the egg whites, mixing well. Pour into a siphon and let cool.

For cranberry jelly:
Pour sugar into a saucepan over medium heat. When the sugar becomes caramel (about 2 minutes) add the butter and red wine vinegar. Turn the heat to a lower setting, and reduce the mixture for about 5 minutes. Add the cranberries, and remove from heat. Allow the jelly to cool.

To assemble the plate:
Put coffee gelatin at the bottom of a coffee cup. Then top with warm milk foam. Place coffee cup on the plate and next to it place almond muffin cut in half and cranberry jelly.