Bring water in a microwave dish to boil on high for 2-3 minutes. Add 1/3 cup sliced almonds and stir, return to microwave for another 30 seconds. Strain and transfer to a blender.
Add 1 medium English cucumber, peeled and coarsely chopped, 3/4 cup water, 1 medium fresh fennel, chopped, 10 seedless grapes, 1/3 cup sliced almonds, blanched, 1 Honeycrisp apple, peeled and chopped, 1 tbsp honey, 2 tbsp sherry vinegar, 2 limes juiced, kosher salt to taste, 2 tsp ground white pepper and 1 tsp Asian chili sauce (hot) to a blender.
Pulse and then blend until the ingredients are smooth. Taste for seasoning. The broth should be sweet, salty and spicy.
Transfer the mixture to a fine sieve and press with a wooden spoon to extract as much liquid as possible. Discard the cucumber and fennel pulp. The broth should be thin and smooth. If it is thick or slightly grainy, strain it again through a fine sieve. Return the broth to the blender and refrigerate if not serving immediately.
When you’re ready to serve, pour in 1/2 cup 35% whipping cream and stir gently with a wooden spoon until fully combined.
