Pomegranate Coconut Snowballs

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

2 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

37.1 oz Quick Pomegranate Sponge Cake 1051 g Quick Pomegranate Sponge Cake

22.3 oz Pomegranate Mousse 631 g Pomegranate Mousse

14.8 oz Coconut Curd 420 g Coconut Curd

9.3 oz White Gianduja with Shredded Coconut- 6Kg 264 g White Gianduja with Shredded Coconut- 6Kg (750056) (750056) Qty: 1

Coconut flakes as Needed Coconut flakes as Needed

Micro Celery Greens as Needed Micro Celery Greens as Needed

22.0 fl.oz LARGE FILIGRANO SWEET RD 8.3CM, 55pcs 22 fl.oz LARGE FILIGRANO SWEET RD 8.3CM, 55pcs (009313) (009313) Qty: 1

Directions

Bake Quick Pomegranate Sponge Cake in the Filigrano Tart Shells filling them half way full. Bake at 360ºF/182ºC for 8 to 12 minutes or until just set.
Pipe the Pomegranate Mousse into the Silikomart Mini Truffles Silicon Flex Mould (5923617204) and freeze completely.
Melt the Cocos Gianduja to no more than 88˚F/ 31˚C, otherwise it will be knocked out of temper. Dispense on top of the cooled cake tarts. Allow to set.
Remove the Pomegranate Mousse from the molds and coat in desiccated coconut. Place one on top of each tart. Decorate the top of the tart with the Coconut Curd and Pomegranate Mousse. Finish with micro flowers/ micro greens.

1Quick Pomegranate Sponge Cake

Ingredients

9.0 oz Granulated sugar 254 g Granulated sugar

7.2 oz Cake flour, sifted 203 g Cake flour, sifted

0.5 oz Baking Powder 14 g Baking Powder

3.2 oz Vegetable oil 91 g Vegetable oil

11.8 oz Egg 335 g Egg

4.6 oz Whole milk 129 g Whole milk

1.4 oz Pomegranate Compound 41 g Pomegranate Compound (690003) (690003) Qty: 1

Directions

Combine the sugar, cake flour, baking powder, vegetable oil, and eggs and whip on medium speed for five minutes. Then add the milk and Pomegranate Compound and combine until smooth.

2Pomegranate Mousse

Ingredients

16.7 oz Heavy cream 474 g Heavy cream

3.9 oz Alaska-Express Neutral (1 Box: 5 Bags) 110 g Alaska-Express Neutral (1 Box: 5 Bags) (633001) (633001) Qty: 1

2.9 oz Water 83 g Water

1.0 oz Pomegranate Compound 29 g Pomegranate Compound (690003) (690003) Qty: 1

Directions

Whip cream to soft peaks. Mix the water with the Alaska Express Neutral Mousse. Whisk in the Pomegranate Compound. Fold the whipped cream into mixture in two stages.

3Coconut Curd

Ingredients

14.2 oz FROZEN PUREE, COCONUT, 1 KG 402 g FROZEN PUREE, COCONUT, 1 KG (655023) (655023) Qty: 1

0.4 oz Gelcrem Cold, 500g 10 g Gelcrem Cold, 500g (672136) (672136) Qty: 1

0.2 oz Granulated sugar 5 g Granulated sugar

0.2 oz Water 5 g Water

Directions

Using a stick blender gradually add the Gelcrem Cold to the puree and simple syrup. Blend for 3-4 minutes or until fully incorporated.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Fruits (citrus, tropical, berries, etc.)
Others
Vanilla

Texture Profile

Soft
Hard
Crunchy
Smooth
Light
Dense
Others

Temperature Profile

Cold
Room Temperature