Pomegranate marbré with white chocolate

1. Brown all the nuts at 180°C and chop them in the food processor.
2. Melt the butter and chocolate to a maximum of 43°C and mix this with the nuts.
3. Spread this mixture in a rectangular mold and let it set at approx. 4 to 7°C in the refrigerator.

1. Soak the gelatin in cold water. 

1. Soak the gelatin in cold water. 

1. Soak the gelatin in cold water.
2. Bring half of the pomegranate coulis to a boil with the glucose and dissolve the gelatin in it. 

1. Make sugar water by cooking the sugar, glucose, and water together. 

1. Bring the sugar, milk, and cream to a boil.
2. Add the lime juice, cool this down over ice water, and then add the yogurt. 

1. Mix all the ingredients in a measuring jug using an immersion blender. Keep mixing until a mayonnaise forms.

1. Mix all the ingredients in a bowl and use your hands to make a nice crumble dough.
2. Bake at 180°C for 12 minutes. Stir the dough every 4 minutes. 

1. Soak the gelatin in cold water.
2. Bring 125 grams of whipped cream to a boil and dissolve the gelatin in it. Immediately add the white chocolate and use a spatula to make a homogeneous cream. 

1. Heat the white chocolate to 42°C and then, while stirring, bring it down to 27°C.