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As needed Corsican Pomelo
Make the plant-based brioche, the almond nougatine, the syrup, the whipped ganache and the candied pomelo slices.
Chop the pomelo segments.
Set aside.
Cut out 12 15g spheres of brioche and place them in the Ø 5cm half-sphere silicone molds.
Cut out 12 7g spheres of brioche and place them in the Ø 4cm half-sphere silicone molds.
Leave to rise at 80°F (27°C) for approx. 1 hour 30 minutes.
When the brioches have risen, cut out the 5cm almond nougatine rounds using a cutter and place them on top of the 15g spheres.
Cut out the 4cm almond nougatine rounds and place them on top of the 7g spheres.
Bake the brioches in a fan-assisted oven at 320°F (160°C) for 7 minutes for the smaller brioches and 9 minutes for the larger ones.
Plating:
When they have cooled, cut the brioches in two horizontally along the nougatine layer and thoroughly steep each side with the orange blossom pomelo syrup.
Gentle whisk part of the whipped ganache and gar nish the brioches with a piping bag fitted with a Ø 14mm plain round nozzle, garnishing approx. 15g for the large
brioches and 10g for the small ones.
Finish by placing the lid over the cream.
Gently warm up the remaining whipped ganache that was not whisk to make a sauce and place it evenly on two areas of the plate.
Then, place the brioches on the sauce.
Place a few pomelo segments and a few candied pomelo pieces around them.