Step 1

Crispy pine nuts: Dice the refrigerated butter, sift the low flour, weigh the caster sugar and salt separately and set aside.

Step 2

Stir all the ingredients in the kitchen machine at low speed until they are granular.

Step 3

Step 4

Remove from the cook’s machine and pour into a baking sheet and spread evenly.

Step 5

Hot blast oven at 170 degrees, bake for 15 minutes, until golden brown, cool and set aside.

Step 6

Pomegranate Strawberry Cooley: Pomegranate puree and diced strawberries cook together to more than 40 degrees, quickly pour in sugar and NH pectin, stir well quickly with a whisk, then change to a silicone spatula and stir in an N-shape until boiling.

Step 7

Slow cook for 2 minutes, add invert sugar and continue to boil.

Step 8

Put the boiled coulie into a 16 cm mousse ring wrapped in plastic wrap and put it in the freezer for later use.

Step 9

Passion Mango Milk Sauce: Pour caster sugar into the eggs and stir quickly until mashed.

Step 10

Bring the passion fruit puree to a boil with the mango puree, add it to the step 1 mixture in batches, stir evenly, and cook the mixture to 82 degrees.

Step 11

Pour in the white chocolate and stir well.

Step 12

Add gelatin jelly and stir until dissolved, cool to 40 degrees with ice water.

Step 13

Add the room temperature butter and emulsify thoroughly with a homogenizer.

Step 14

Pour in the surface of the pomegranate strawberry couli that has been frozen in advance, spread it flat and freeze for later use.

Step 15

Almond cake embryo: Weigh the room temperature eggs into the cooker, sift the almond flour and powdered sugar separately, and add them to the eggs.

Step 16

Use the whisk to stir the powder well at low speed, and then beat the eggs in 6 gears.

Step 17

Melt butter to 45 degrees and set aside.

Step 18

Whip the whole egg until it is lifted and grained, and beat the egg white part mixed with powdered sugar at medium speed until wet foaming.

Step 19

First, mix 1/3 of the egg whites with the whole egg part, add the sifted low powder and stir well, and finally add the remaining egg whites and mix well.

Step 20

Take a portion of the batter and mix it with the melted butter before pouring the mixture into the remaining batter.

Step 21

Pour into a baking sheet and lay flat, bake at 190 degrees for 12 minutes, cool and set aside.

Step 22

Recombining the base: Melt the white chocolate, mix the pine butterflakes with strawberry crumbs and pour into the chocolate and stir well.

Step 23

Pour the well-to-mix crisp into the prepared 18 cm mousse ring, spread it out and set aside.

Step 24

Pomegranate Raspberry Mascarpone Cheese Mousse: Whip the whipped cream until 70% and refrigerate for later use. Mix caster sugar well with pomegranate puree and raspberry puree and heat it to 20 degrees.

Step 25

Remove 1/5 of the puree and mix with gelatin and heat until gelatin is completely melted.

Step 26

Add the remaining 4/5 puree to the mixture from step 2 at an even speed, stirring constantly.

Step 27

Stir the mascarpone cheese until smooth, add the puree in batches and mix well.

Step 28

Add the kirshu and mix well, then add the cream in batches and stir well.

Step 29

Assemble: Carve the cooled almond sponge embryo with a mousse circle with a diameter of 16 cm and set aside.

Step 30

Paste the prepared mousse paste to the surface of the prepared recombinant cake base, to 1/2 of the mousse circle, and carefully fit the mousse paste with the mold to avoid pores.

Step 31

Take out the prepared filling in advance and put it into the mousse, rotate it into the mold to avoid pores, press it until it is level with the mousse paste, and then add a little mousse paste to cover the filling

Step 32

Put the almond sponge embryo in and fit the mousse. Mold the remaining mousse into the mold and pat gently to make sure there are no pores, smooth the spatula and freeze for later use.

Step 33

Surface decoration: To make pomegranate raspberry chantilly cream: mascarpone cheese is softened with powdered sugar and puree melted to 4 degrees, mixed with whipped cream and cherry liqueur until it is ready to pip

Step 34

Sprinkle with pomegranate grains after decorating the cream as shown in the picture.

Step 35

Finished product drawing: