ALMOND BLUE CHEESE TART

INGREDIENTS:
Marcona puree:
420 gr. fried Marcona almonds
½ l. water
salt to taste
Frozen Marcona shell:
420 gr. Marcona puree
120 gr. heavy cream
43 ml. water
Blue cheese espuma:
200 grams milk
120 grams Heavy Cream
140 grams Picon blue cheese
Others:
fried marcona almond
passionfruit redux
Maldon salt
PREPARATION:
Marcona puree: Blend all the ingredients together. Freeze in a paco jet container. Spin at least 4 times or until smooth. Set aside. Frozen Marcona shell: Combine the almond puree, heavy cream and water. Dip a small metal ladle into the liquid nitrogen. Dip the back of the ladle into the mixture so it gets coated. Return the ladle to the liquid nitrogen. Use an offset spatula to carefully remove the frozen cup from back of the ladle and store in frozen metal container in freezer. NOTE: the container must be cold! Otherwise the shells will melt once they make contact with the warm surface
Blue cheese espuma: Heat the milk and cream over medium heat until steam. Remove the pot from the heat and add cheese. Blend. Put into ISI bottle and charge once with NO2.
TO FINISH:
Pipe some of the cheese into the shell. Using a microplane, grate some of the almond over the top. Add a drop of passionfruit reduction. Finish with a few flakes of Maldon salt.
NOTE at minibar we serve the cups on rocks that have been frozen. It is important to serve on something cold or the shell will begin to melt.