50 gr fried marcona almond
150 gr raw marcona almond
325 gr mineral water
7 gr garlic
10 gr Sherry vinegar
20 gr Extra Virgin Olive Oil
5 gr salt
3 gr Spsa
  
1. Soak the almonds in water for 24 hours.
2. Remove the germ from the garlic and blanch 3 times from cold water.
3. Drain the almonds and blend along with the rest of the ingredients. (except Spsa)
4. Strain through fine sieve and blend the result with Spsa to obtain a smooth and shiny cream.
5. Remove the bubbles created with the vacuum machine.
6. Keep cold.