200g
Fromage blanc
60g
Sugar
20g
Water
36g
Egg yolks
20g
Gelatine
240g
Whipped cream
576g
Total weight
Beat the egg yolks with a whisk then heat them up to 121°C with the sugar and water. Add the melted gelatine. Once the mixture has cooled down, add the fromage blanc then the whipped cream.
100g
Sugar
30g
Water
50g
Sugar
5g
Agar agar
6g
Gelatine
491g
Total weight
Combine the PONTHIER fruit purees, 100g of sugar and the water then heat up to 40°C. Then add the remaining 50g of sugar and the agar agar mixed together. Bring to the boil. After cooking, add the softened gelatine.
450g
Butter
240g
Sugar
6g
Salt
630g
Flour T55
90g
Rye flour
30g
Invert sugar
15g
Baking powder
3g
Vanilla powder
1464g
Total weight
In the electric mixer, soften the butter using the flat beater. Add the sugar, salt, invert sugar and vanilla powder. Finally, add the flours and baking powder.
Ladle the granola shortbread into savarin moulds. Bake for 20 minutes at 150°C. Make white chocolate domes in the shape of a half sphere. Prepare the fromage blanc mousse, ladle into half-sphere shaped Flexipan moulds, and place in the freezer for 2 hours. Stick the white chocolate half spheres onto the granola shortbreads, then make a small hole in the bottom using a preheated nozzle. Insert a small cork. Pour the blackcurrant compote into the white chocolate shells decorated with granola shortbread, remove the fromage blanc half spheres from the mould, place them on top of the chocolate shells, then spray white. Stick sugar snowflakes on top, then serve immediately.
