Latte and Cappuccino

In 1994, we realized that the almond foam looked similar to the froth of milk that usually crowns a cappuccino. This texture seemed ideal for creating new cappuccinos, both sweet and savory. This almond foam with tuffle is savory and cold. You can buy truffle juice from speacialty food shops or by mail order. You need a 1-pint siphon and two cream charges.

Ingredients:

• 4 cups chopped blanched almonds
• 1/2 cup still mineral water
• 2 sheets of gelatin
• 1 cup truffle juice, well chilled, for serving

Blend the almonds and water to a milk

Procedure:

• Process the almonds with the water in a blender. Chill for 12hours, then blend this almond "milk" again until completely smooth. Add salt to taste.
• For the foam, heat enough of the almond milk in a small pan to cover the sheets of gellatin and dissolve it, then stir the mixture into the remaining almound milk.
• Fill the siphon, load the air, and shake the siphon, then chill for 30 minutes.
• Pour 4 tbsp truffle juice into each glass and finish with the almond foam.