Snowflake

White Chocolate and Citrus Mousse

Soak the gelatin in plenty of water. Bring the milk, cream, and zests to a boil and let infuse for 10 minutes. Add the well-squeezed gelatin. Pour about 1/3 of the hot liquid over the melted chocolate and cocoa butter and whisk until smooth, shiny, and elastic, indicating a good emulsion. Add the remaining milk/cream, maintaining this consistency. When the chocolate reaches 26°C, fold in the whipped cream.

Creamy Banana Pineapple

Prepare a cream with cream, pineapple puree, lime juice, banana puree, and egg yolks and cook until 82°C (180°F). Take the hot, strained cream and emulsify it with a rubber spatula along with the melted chocolate and cocoa butter until smooth, shiny, and elastic. Blend until the emulsion is perfect, avoiding incorporating air and working at a temperature above 35°C (95°F). Pour into a mold and freeze.

Soft Coconut Sponge Cake

Combine the dry ingredients with 100 g of egg whites and mix with a spatula. Beat the 320 g of egg whites with the sugar until stiff peaks form. Fold the meringue into the coconut mixture. Pour half the batter into a pan. Bake at 180°C.

Assembly

Prepare the silicone mold. Pour the white chocolate into each cavity and shake off the excess. Let it cool in the refrigerator. Assemble in reverse order, following this order:

a) Pour a layer of mousse

b) Place the crémeux on top of the mousse

c) Add more mousse on top of the crémeux, insert the sponge cake and complete with more mousse

d) Spray with Pavoni Italia DV7SB white cocoa butter and sprinkle with Pavoni Italia S03SB silver Stardust