Snowball dessert

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.

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.

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.

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.

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.