Christmas Ball Sugar Glass Dome

Christmas is approaching, and I was thinking about a way to bring more excitement to the table. That's how the idea for the Christmas Ball Sugar Glass Dome came to me. It's quite participatory, and it'll undoubtedly put a smile on everyone's face at the table. Its multi-component structure brings Christmas and the melancholic emotions of summer together. See below all the components:

• Chocolate semi-spheres
• Pineapple egg cream
• Cinnamon apple cake
• Vanilla chocolate chip cake
• Dried Pineapple fruit
• Candy crunches
• Sugar Glass Dome
• Base of biscuit and walnut crunches

In a metal or plastic bowl, melt 100g semi-sweet chocolate (two-thirds of the chocolate) over a double boiler. Allow the steam from the boiling water to melt the chocolate as you vigorously stir. Because movement helps the building of chocolate crystal compounds, tempering the chocolate necessitates movement. Remove it from the fire and stir in the remaining one-third of the chocolate—in my case, 50g. Combine the chocolate and stir until it is completely melted (43-45°C). Then, using the spatula, begin extending the chocolate (check the video for a reference).

Place 1 tsp of chocolate in a silicone spherical mold. While the chocolate spreads, take the mold and begin turning it. Make certain there aren't any gaps! Then turn it upside down over the bowl with chocolate, allowing the leftover chocolate to drip off, as we want thin chocolate. Clean the borders with a knife and store them in the fridge for at least 45 minutes to cool the chocolate.

Remove the chocolate by inverting the mold on a clean surface, pressing down, and removing the semi-sphere. Refrigerate it until you're ready to assemble the dessert.

Make two 5 cm x 30 cm cooking paper pieces by smearing three spoons of chocolate on one and then putting the other on top. Refrigerate the stipe for at least 1 hour after transferring it to the 8cm ring. Your stripe is now complete.

Cinnamon Apple Cake:

Peal an apple and grate it. Mix an egg, 130 g. of sugar, 50 ml of sunflower oil, 1 t.s. of baking powder, 1/2 t.s. of vanilla and 1 t.s. of cinnamon. Finally, add 130 g of flower.Mix well and put in a baking tray. Bake for 20–25 minutes at 180°C.Cool it down and cut it into pieces with the help of the 8cm ring. The height of the piece should be no more than 1 cm, and you can use a bread knife for that purpose.

Vanilla Cake with Chocolate Chips (Vanilla Cake with Chocolate Chips)

In a bowl, whisk together 1 egg and 100g sugar. Mix in 50 g of sunflower oil thoroughly. Add 6 g vanilla extract, 100 g flowers, and 1 tsp baking powder to the mixture. Before adding the chocolate chips, properly incorporate all of the ingredients. Transfer the batter to a baking tray and bake for 15-20 minutes at 180°C. Allow it to cool before cutting it into pieces with the 5 cm ring. The piece's height should be no more than 1.2 cm, and you can do this using a bread knife.

In a pan, combine 150ml almond milk, 1 egg yolk, and 3 tbsp corn starch. Cook it on medium heat to begin with. Add 30 ml pineapple juice after the cream begins to tick. I used pineapple juice from a can. Continue to stir until the cream is smooth and silky. Then let it cool, or the chocolate sphere will melt.

Cut a piece of canned pineapple if it doesn't fit inside the 8cm ring. Then, to dry it out, drape it over some kitchen paper and add another layer on top. It should be refrigerated for at least 3 hours.

Place a Christmas candy stick in a plastic bag and seal it. Break it until it crunches into small pieces.

*This is a preparation step for the sugar glass dome.

In a nonstick pan over medium heat, combine 100 g sugar, 75 ml water, 1 teaspoon lemon juice, and a pinch of salt. Stir until all of the sugar has melted, then bring to a boil for 2-3 minutes. Put a few drops of cold water into the cup of cold water with the help of a spoon. Check to see if the drops form a little, soft ball (check the video for reference). The glucose is finished when such a little ball forms.

You'll need 50 grams of glucose. The rest can be kept in a clean glass jar.

In a nonstick pan over medium heat, combine 150g sugar, 100g water, and 50g glucose. Increase the heat to high and stir until all of the sugar has dissolved. Do not continue to mix since we require a smooth liquid, and if you do, little bubbles will occur. Bring it to a boil, then turn off the stove. Reduce the heat to 110-120 degrees Celsius.

Make two layers of kitchen wrapping paper over a bowl. Using tape, secure the area. The air in the bowl must be trapped. Take an 8cm ring and coat the inside with oil; this will aid in the removal of the dome and prevent it from sticking. Put 1 tbsp in the middle of the ring and place it in the middle of the bowl. Begin by pressing down and building the dome slowly.

Gradually increase the pressure. The dome begins to develop as the trapped air expands. Wait until the dome cools down after you've achieved a good, smooth, and thin semi-sphere (10 min). Then slowly take it up and out of the ring. Place it on a sheet of kitchen paper.

To put together the finished dessert, you'll need to have all of the ingredients on hand.

Prepare some biscuits and walnut crunches on a platter you like.

Place the 5 cm ring in the center of the plate and set it aside. Mix in 3 tbsp. biscuit crunch and 1 tbsp. walnuts, then remove the ring. Pick up the chocolate semi-sphere with a napkin or kitchen paper. 1 layer of pineapple crème, 1 layer of pineapple dried fruit, 1 layer of cream, 1 layer of cinnamon cake, and 1 layer of cream.

Then add a layer of vanilla chocolate chip cake inside the 5 cm chocolate semi-sphere and place it on top of the 8cm chocolate semi-sphere. Surround it with candy crunch and finish with a sugar glass dome. In the center of the biscuit and walnut base, place the sphere. Take the chocolate stripe off the kitchen paper and discard it. Heat a knife in hot water and cut a 1 cm high stripe. Fill the chocolate sphere with it. Place 2-3 dill stalks on top of the biscuit and walnut foundation.

Last but not least, you'll need a sharp knife or a spoon to shatter the glass! Take a bite out of the dessert and enjoy it!