Magic snowball

Plated Dessert

Magic snowball

Created by
  • Fabrice Meynet
    Executive chef at the Royal Catering in Abu Dhabi
Level
level 3
Dosage
Recipe for 10 spheres
Recipe components

Zéphyr Mastiha Ganache

IngredientsPreparation

Boil the cream and infuse the mastiha. Pour the whipping cream on the white chocolate and mix until you obtain a smooth texture. Put in the fridge for 2 hours. Wipe the mixture before piping it in the Zéphyr™ sphere.

Blackcurrant and lemon coulis

IngredientsPreparation
  • 100g
    blackcurrant puree
  • 90g
    yuzu puree
  • 3g
    NH pectin
  • 26g
    sugar
  • 26g
    trimoline

Boil the blackcurrant and yuzu puree with the trimoline. Mix the sugar and the pectine together and whisk into the puree. Cook for 3 min and leave to cool for2 hours.The coulis will then be pour on the financiers.

Roasted almonds financier

IngredientsPreparation
  • 50g
    T45 flour
  • 120g
    icing sugar
  • 48g
    almond powder
  • 2g
    baking powder
  • 12g
    trimoline
  • 134g
    egg white
  • 72g
    butter
  • 16g
    honey

Make a beurre noisette and add in the honey. Set aside. Whisk in the dry ingredients, add the trimoline and half of the egg whites. Fold the other half of the egg whites into the mix and then add the brown butter. Pipe the mixture in a half sphere mould and pipe some of the coulis in the centre. Cook in the oven at 180°C/356F for 12 min and leave to cool in the refrigerator for 20 min.

Nappage cara crakine™

IngredientsPreparation

Heat the Cara Crakine™ and the chocolate and add the Praliné Grains and the oil. Dip the financier in the nappage. Set aside.

Zéphyr™ sphere

IngredientsPreparation

Temper the chocolate and mould in 5cm Ø demi sphere mould. Once the chocolate is crystalized, pipe the Zéphyr™ ganache mastiha in the half spheres, then place the financier in the middle. Assemble the half sphere in order to make a ball and leave to cool.

White chocolate zéphyr™ spray

IngredientsPreparation
  • 200g
    Deodorized Cocoa Butter
  • 25g
    white colouring
  • 4g
    silver powder

Melt the cocoa butter and the chocolate in two different bowls. Once melt, combine the mixture and add the white colouring. Leave to cool and spray the sphere with this mixture.

Decoration

IngredientsPreparation
  • 200g
    isomalt
  • 1g
    blue royal color sugar

Make a blue ring and spray a flower with a stencil, on a plate.

Finish and assembly

Financier sponge Glaze : Warm the Cara Crakine™ to 34°C then glaze the frozen financier.

Creation of the sphere : Fill a chocolate ½ sphere with whipped ganache and black current and lemon coulis. Seal the chocolate sphere by gently melting the edge and then placing on the half sphere on top. Place the sphere into the freezer at 5°C.

How to spray the sphere : Heat up white chocolate to 35°C. Take the sphere out of the freezer and spray.

Decoration : Using a flower template and an air brush apply sliver, white and blue colours. Bring the isomalt to the boil add in the colour and then form into a circle.