Pomegranate, Saffron & Pistachio matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Pomegranate, Saffron & Pistachio This bonbon offers three contrasts in perfect harmony. Bonbon mold Cabrellon 1728 — 17g Yield ≈ 96 bonbons · 4 molds of 24 Tools Immersion blender Components Pomegranate PDF AW 0.6745 176 grams6.21 oz pomegranate purée 17.5 grams0.62 oz granulated sugar (A) 1.6 grams0.056 oz pectin 176 grams6.21 oz granulated sugar (B) 35 grams1.23 oz glucose syrup (DE40) 3 grams0.106 oz acid mixture 0.5 vanilla bean Saffron Ganache AW 0.7988 99 grams3.49 oz cream (36%) 220 grams7.76 oz white chocolate (34%) 11 grams0.39 oz sorbitol powder 16.5 grams0.58 oz invert sugar 35 grams1.23 oz glucose syrup (DE40) 6.5 grams0.229 oz "saffron mix" Pistachio Crisp AW 0.2905 130 grams4.59 oz pistachio paste 32 grams1.13 oz cocoa butter 4 grams0.141 oz sea salt 52 grams1.83 oz finely chopped pistachios Instructions Pomegranate PDF 1 Start by measuring out granulated sugar A and B into two separate bowls. 2 Split the vanilla bean, scrape out the seeds, and "knead" them into granulated sugar B. 3 Mix the pectin powder into granulated sugar A. 4 Pour the purée into a saucepan and heat to 40°C (104°F). 5 Add the pectin and sugar mixture while stirring. 6 Continue heating until it starts to bubble slightly, then add the glucose syrup. 7 When it starts to boil, add the granulated sugar in four portions, letting it come back to a boil between each addition. 8 Cook the mixture to 107°C (225°F). 9 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). 10 Let it set, then blend the mixture and pipe about 4 grams into each shell. Saffron Ganache 1 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. 2 Let all the ice melt. 3 Pour the cream into a small saucepan and add the "saffron mix" and all the sugar types. 4 Heat the mixture to 40°C (104°F). 5 At the same time, melt 220 grams7.76 oz of white chocolate to 40°C (104°F). 6 Combine the cream and sugar mixture with the chocolate and blend with an immersion blender to achieve a good emulsion. 7 Let it cool to 29°C (84°F) and pipe about 4 grams into each shell. 8 Don't forget to leave some room for the pistachio layer. Pistachio Crisp 1 Melt the cocoa butter and mix with the pistachio paste. 2 Add the sea salt and pistachios. 3 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). 4 Then pre-crystallize the mixture and fill the shells - about 3 grams per shell. 5 Once the mixture has crystallized, you can seal the bonbons! Notes

Pomegranate, Saffron & Pistachio

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Pomegranate, Saffron & Pistachio

This bonbon offers three contrasts in perfect harmony.

Bonbon mold

Cabrellon 1728 — 17g

Yield

≈ 96 bonbons · 4 molds of 24

Tools

Immersion blender

Components

Pomegranate PDF

AW 0.6745

176 grams6.21 oz pomegranate purée

17.5 grams0.62 oz granulated sugar (A)

1.6 grams0.056 oz pectin

176 grams6.21 oz granulated sugar (B)

35 grams1.23 oz glucose syrup (DE40)

3 grams0.106 oz acid mixture

0.5 vanilla bean

Saffron Ganache

AW 0.7988

99 grams3.49 oz cream (36%)

220 grams7.76 oz white chocolate (34%)

11 grams0.39 oz sorbitol powder

16.5 grams0.58 oz invert sugar

35 grams1.23 oz glucose syrup (DE40)

6.5 grams0.229 oz "saffron mix"

Pistachio Crisp

AW 0.2905

130 grams4.59 oz pistachio paste

32 grams1.13 oz cocoa butter

4 grams0.141 oz sea salt

52 grams1.83 oz finely chopped pistachios

Instructions

Pomegranate PDF

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.

Saffron Ganache

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.

Pistachio Crisp

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!

Notes