Rocklobster Blancmanger — version two February 2010

for the almon milk
150g flaked blanched almonds
600g water

Method
Cook for 30 minutes at 90°C in a Thermomix or MyCook, then add:

150g Southern Rocklobster leg and knuckle meat
6g fresh strained lime juice
100g butter
60g free range or organic egg yolk

pre heat sous–vide bath to 60°C
Purée everything and pass through a hair sieve and divide between 7 lightly oiled Chinese tea cups. Vac individually and cook for 30 minutes. Rapid chill and refrigerate until ready to use.