Pomegranate, Saffron & Pistachio

Start by measuring out granulated sugar A and B into two separate bowls.

Split the vanilla bean, scrape out the seeds, and "knead" them into granulated sugar B.

Mix the pectin powder into granulated sugar A.

Pour the purée into a saucepan and heat to 40°C (104°F).

Add the pectin and sugar mixture while stirring.

Continue heating until it starts to bubble slightly, then add the glucose syrup.

When it starts to boil, add the granulated sugar in four portions, letting it come back to a boil between each addition.

Cook the mixture to 107°C (225°F).

Turn off the heat and add the acid mixture (or 8 grams0.282 oz of lemon juice if you don't have any other form of acid).

Let it set, then blend the mixture and pipe about 4 grams into each shell.

Place about 6 grams0.212 oz of ice in a mortar, sprinkle 0.5 grams0.018 oz of saffron over it, and grind with a pestle.

Let all the ice melt.

Pour the cream into a small saucepan and add the "saffron mix" and all the sugar types.

Heat the mixture to 40°C (104°F).

At the same time, melt 220 grams7.76 oz of white chocolate to 40°C (104°F).

Combine the cream and sugar mixture with the chocolate and blend with an immersion blender to achieve a good emulsion.

Let it cool to 29°C (84°F) and pipe about 4 grams into each shell.

Don't forget to leave some room for the pistachio layer.

Melt the cocoa butter and mix with the pistachio paste.

Add the sea salt and pistachios.

It's easy for the mixture to drop well below 28°C (82°F) while doing this – if that happens, gently warm it in the microwave until it's above 35°C (95°F).

Then pre-crystallize the mixture and fill the shells - about 3 grams per shell.

Once the mixture has crystallized, you can seal the bonbons!