Step 1

Preheat the oven to 390°F (200°C), without fan-assist.

Step 2

Line a baking tray or a cookie sheet with parchment paper.

Step 3

Place all of the almonds (both whole and sliced) on top of the parchment paper.

Step 4

Bake on the middle shelf for 5 minutes.

Step 5

Remove the tray from the oven and transfer whole almonds into a mortar.

Step 6

Leave sliced almonds on the baking tray and return them into the oven. Continue baking until they turn lightly golden (in my case, it took 12 minutes). Remove to cool completely.

Step 7

Add one teaspoon of sugar to the mortar.

Step 8

Twist the pestle against the ingredients in the mortar, and evenly grind them into a smooth, moist paste. Gradually add the rest of the sugar as you go. Set aside.

Step 9

For whipping, heavy cream has to be super-cold. Using a hand-held or free-standing mixer, start whipping the cream using a medium-speed setting.

Step 10

Once the cream starts to thicken, gradually start adding rum and almond sugar, whipping continuously.

Step 11

Increase the speed and whip the cream until it’s nearly stiff - we’re aiming for a thick, velvety texture here.

Step 12

Transfer the almond cream into a piping bag, and squeeze it out evenly into the dessert glasses.

Step 13

Garnish with baked sliced almond flakes and fresh mint leaves.