Snowball Smash: coconut, vanilla and passion dessert
Coco / vanilla / passion
The snow is cracking. The sun is in it.
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The Passion
Simmer the pulp and sugar. Add the starch to the water, boil for 1 minute, stirring. Let cool.
The Snow Hull
Melt the white chocolate. Reserve 30 g for the finish. Line the six mould cavities in two thin layers with 15 minutes of cold between them. Spread the surplus into pallets to serve separately.
The cream
Whisk mascarpone, cream, icing sugar and vanilla. Stir in 15 g of coconut. Garnish each hull with two-thirds. Place a spoon of passion in the center and cover with cream. Close with a shortbread to the edge.
Cool
Refrigerate for 2 hours. Unmold delicately. Heat the reserved 30 g of chocolate, brush a very thin layer on the domes and then powder the remaining 15 g of coconut.
Smash
Place each ball on its flat face. Break the shell with a spoon: the passion heart is thick, yellow and clearly visible.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
- Prepare containers and utensils before starting mixes to follow the steps without interruption.
- Watch the texture indicated at each step and respects the rest times before service or assembly.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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