Crush the almonds, blend them with water and strain.
Heat the water over a low heat for 30 minutes and keep stirring until it takes on a thick consistency.
Extend this almond dough between 2 pieces of oven paper.
Form the dough into the shape of a tile and allow to dry for 8 hours at 40 degrees Celsius.
Presentation: Carefully place the tempered caviar on the tile and serve.