Shortbread grains: butter: 300g, granulated sugar: 300g, low powder: 300g, salt: 7g, pomegranate strawberry curry, pomegranate puree: 52g, fresh strawberry dicing: 107g, fine sugar: 10g, NH pectin: 3g , Invert sugar: 10g, passion fruit mango milk sauce, passion fruit puree: 19g, mango puree: 19g, whole egg: 37.5g, granulated sugar: 8g, 33% white chocolate: 30g, gelatine: 5g, butter: 3g , Almond sponge embryo, Whole egg: 260g, Sugar powder: 190g, Almond kernel powder: 190g, Protein: 170g, Granulated sugar: 29g, Cake powder: 57g, Butter: 33g, Pomegranate raspberry citron, Mascarpen cheese : 70g, whipping cream: 210g, powdered sugar: 28g, pomegranate puree: 35g, raspberry puree: 35g, cherry wine: 3g, pomegranate raspberry Mascarpen cheese mousse, pomegranate puree: 62g, raspberry Puree: 62g, granulated sugar: 56g, jelly jelly: 57g, mascarpone: 156g, cherry liqueur: 5g, lemon juice: 8g, whipping cream: 208g, reconstituted base, shortbread grain: 115g, Freeze-dried strawberry crush: 3g, 33% white chocolate: 35g, jelly jelly, jelly powder: 100g, water: 500g,
Step 1: Crisp pine nuts: refrigerate butter and diced, sieve low flour, weigh fine sugar and salt separately for future use.
Step 2: Stir all ingredients into the chef’s machine at low speed until they are granular.
Step 4: Take it out of the cooker and pour it into the baking sheet to spread evenly.
Step 5: Hot air oven at 170 degrees, bake for 15 minutes, until golden brown, cool and set aside.
Step 6: Pomegranate and strawberry curry: Cook pomegranate puree and diced strawberries together to 40 degrees and quickly add sugar and NH pectin. Stir well with an eggbeater and then use a silicone spatula to stir in an N shape until boiled.
Step 7: Slowly cook for 2 minutes on low heat, add invert sugar and continue to boil.
Step 8: Put the boiled coulis in a 16 cm mousse ring wrapped with plastic wrap and put it in the freezer for later use.
Step 9: Passion fruit mango milk sauce: Pour fine sugar into eggs and stir quickly until saccharified.
Step 10: Boil passion fruit puree with mango puree and add in portions
Step 1 Mix the mixture and stir uniformly, and cook the mixture back to 82 degrees.
Step 11: Pour in white chocolate and stir well.
Step 12: Add gelatine and stir to dissolve. Cool to 40 ° C with ice water.
Step 13: Add room temperature butter and emulsify completely with a homogenizer.
Step 14: Pour the hardened pomegranate and strawberry curry surface in advance and spread it for freezing.
Step 15: Almond cake embryo: Weigh the room temperature eggs into the cooker, sieve the almond powder and the powdered sugar separately, and add them to the eggs.
Step 16: Use an eggbeater to stir the flour evenly, then beat the eggs in 6th speed.
Step 17: Melt the butter to 45 degrees and set aside.
Step 18: Pass the whole egg until it is lifted with a texture, and the protein portion mixed with powdered sugar is passed at medium speed until it is wet and foaming.
Step 19: First mix 1/3 of the whole egg with the whole egg and mix well, add the sieved low powder and stir well, and finally add the remaining protein and mix well.
Step 20: Mix a portion of the batter with the melted butter and pour the mixture into the remaining batter.
Step 21: Pour into a baking sheet and flatten, bake at 190 degrees for 12 minutes, and cool for later use.
Step 22: Reconstitute the bottom of the cake: melt the white chocolate, mix the flaky pastry with the crushed strawberries and pour into the chocolate and stir well.
Step 23: Pour the well-mixed pastry into the prepared 18 cm mousse circle and spread it for future use.
Step 24: Pomegranate raspberry mascarpone cheese mousse: Pass the whipped cream to 70% and refrigerate for later use. Fine granulated sugar is mixed with pomegranate fruit puree and raspberry puree and heated to 20 degrees.
Step 25: Take out 1/5 of the puree and mix with gelatine and heat until gelatine is completely melted.
Step 26: Add the remaining 4/5 purees at a constant speed
The mixture in step 2 was kept stirring.
Step 27: Stir in Mascarpen cheese until smooth, add the puree in portions and stir well.
Step 28: Add cherry wine and mix well, then add the cream in portions and stir well.
Step 29: Assemble: Carve the cooled almond sponge embryo into a 16 cm diameter mousse ring for later use.
Step 30: Paste the adjusted mousse on the bottom surface of the prepared reconstituted cake, and go to 1/2 of the mousse circle. Carefully attach the mousse paste to the mold to prevent air holes from appearing.
Step 31: Take out the prepared filling and put it into the mousse, rotate it into the mold to prevent the air holes from appearing, press it to be flush with the mousse paste, and then put a little mousse paste to cover the inner stuffing
Step 32: Put the almond sponge embryo into the mousse. Put the remaining mousse into the mold and pat it gently to ensure that there are no air holes.
Step 33: Surface decoration:
Making pomegranate and raspberry cream: Mascarpone cheese is softened with powdered sugar and puree melted to 4 degrees, mixed with whipped cream, cherry liqueur and passed to a flowerable state
Step 34: After the cream is decorated, sprinkle the pomegranate seeds.
Step 35: finished product