Snowball dessert

A white chocolate snow, presented as a gift box revealing a tasty and envouting tastes..
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Flourless Almond & Lemon Sponge

  • Almond powder 90g
  • Sugar 60g
  • Whole eggs 130g
  • Butter 35g
  • Egg whites 30g
  • Sugar 20g
  • Lemon zest 2g
  • Total 367g

Flourless Almond & Lemon Sponge

In a stand mixer, mix the almond powder with the larger portion of sugar, the eggs and lemon zest. Once aerated, incorporate the melted butter (45ºC).
At the same time, whip the egg whites with the smaller amount of sugar. Gently combine the two mixtures. Spread into a frame and bake at 180ºC around 17 to 20 minutes.
Cut the sponge and freeze.

Quince Compote

  • 100% Quince puree 170g
  • Sugar 15g
  • Pectin NH 3g
  • Sugar 35g
  • Poached quince cubes 200g
  • Lemon juice 2g
  • Total 425g

Quince Compote

In a saucepan, bring the puree with the sugar at 50ºC and then, add in the mixture sugar/pectin mixing well with a whisk. Bring to a boil for 2 minutes. Add in the poached quince cubes and the lemon juice. Mold the compote into the small silicon mold spheres and freeze.

« Chantilly » poire

  • Pear puree 100% 125g
  • Glucose 12g
  • Gelatin powder 200 bloom 2g
  • Water 12g
  • Sinfonia Cioccolato Bianco 95g
  • Cream 35% fat 235g
  • Total 481g

« Chantilly » poire

Moisturize the gelatin with water. Heat the puree with glucose to 85ºC and add the melted gelatin. Gradually pour over the melted Sinfonia Cioccolato Bianco chocolate. Create the emulsion with the plunging blender.  Add the liquid cold cream. Reserve in the refrigerator minimum of 4 hours, better 8 hours. Whisk until consistent and use directly.

Chestnut Vanilla Cream

  • Chestnut vanilla puree 250g
  • Lemon puree 25g
  • Water 25g
  • Powder glucose DE 40 25g
  • Pectin 325NH95 6g
  • Butter 40g
  • Total 371g

Chestnut Vanilla Cream

Mix the powder glucose with the pectin. Heat up at 50ºC the lemon puree with water and 150g of chestnut puree. Pour gradually the mix sugar/pectin into the warm liquid stirring well and bring to a boil for 2 minutes. Pour the hot mixture into the melted cocoa butter and create a good emulsion using the hand blender. Add remaining chestnut puree and let crystallize in the refrigerator. Pass through the hand blender to perfectly smooth the texture.

White chocolate glaze

  • Water 150g
  • Sugar 300g
  • Glucose 300g
  • Sweetened condensed milk 200g
  • Gelatin powder 200 bloom 20g
  • Water 120g
  • Sinfonia Cioccolato Bianco 300g
  • Total 1390g

White chocolate glaze

In a saucepan, cook together water, sugar and glucose to 103ºC, and then pour over the condensed milk, hydrated and melted gelatin. Emulsify the mixture with the Sinfonia Cioccolato Bianco chocolate and coloring with the hand blender. Let set completely in the refrigerator overnight. For use heat up at 45ºC and use around 38ºC.

Assembly, layout and finishing

Realize a chocolate sphere with white chocolate. When crystallized, unmold, and cut the top with warmed metallic snowflake cutter.  Place 15 minutes in the freezer and spray to form white chocolate velvet surface.
Unmold the frozen quince compote spheres and deep completely each one into the chestnut vanilla cream to form a thin layer. Freeze again.
Pipe the pear Chantilly into the first half of the large silicon mold spheres and place the frozen Quince compote in the middle. Place the second half of the large spheres mold and fill completely with the remaining pear Chantilly. Freeze and unmold.
Place a small disk of the sponge inside the velvet chocolate sphere and the pastry snowball on top. Decorate with Dobla decoration.

 Snowflake Ref.7842

Enjoy this exciting recipe.

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