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Ice Globe with mango granite and pomegranate disk

Ice Globe with mango granite and pomegranate disk
★★½   257 votes

Mango granite is served inside an ice globe and topped with a frozen disc made of pomegranate juice in this unique and daring recipe that requires only a few simple ingredients and a few tools including a round balloon and a tile or slate rock. You also need a freezer with ample space, enough to accommodate the ice globe and the slate rock, as well as the frozen mango juice inside a container and the pomegranate juice set on a tray.

The mango juice is combined with sparkling water to give it a bright and refreshing flavor. Once the mango mixture has frozen, it is scraped with a fork to make fine crystals. To make it easier to scrape off the ice with a fork or other sharp object, use a container with a wide opening. The frozen pomegranate juice will be cut into a disc to top the ice globe so you need a flat container or tray for freezing it in. The sheet should be thin enough so that you can slice into it but thick enough so that it holds together long enough for serving to guests.

Preparing this dessert requires swiftness since the ice will melt easily if you work on it too long. If it is too hot in the kitchen or the working area, the ice might melt before you serve it to guests. Making the ice globe requires care and delicate handling. When the globe has frozen in the outer edges, the bottom will be cut into and the center is hollowed out. This means that you don’t want to freeze the globe to the core since the core will be used for placing the mango crystals. When placing the globe in the warm pan for trimming the edges, make sure that the fire in the oven is turned off. Warm the pan for a bit on the oven and then place it on a safe surface before you place the ice globe in it.

Ingredients
  • 1 round balloon
  • 1 cup mango juice
  • 1/3 cup pomegranate juice
  • 1 cup sparkling water
  • 1 pc tile or slate rock

1

Fill the balloon with cold water to the size of a grapefruit. Tie the end tightly and place on a ramekin. Freeze for four hours in a residential freezer or two and half hours in a commercial freezer.

2

Pour the mango juice into a container with the sparkling water. Freeze until solid. Do the same with the pomegranate juice but on a flatter surface like a plastic cafeteria tray. Also place the tile or slate rock in the freezer for at least 4 hours.

3

Remove the balloon from the freezer and using a knife, cut the balloon away from the ice globe. Smash the bottom with the handle of the knife and drain the remaining water on the inside of the globe. With very cold running water rinse out the inside of the globe to remove any excess ice crystals.

4

Place the opening face down on a warm pan and spin the globe for a couple of seconds to form an even rim. Then touch the bottom of the globe on the pan for one second to form a small flat surface for the globe to sit flush on the tile. Remove the tile or rock from the freezer and tick the globe to the surface. Place back in the freezer.

5

Remove the juices from the freezer and scrape the mango with a fork to create fine crystals. Using cutters, or a knife, cut the pomegranate juice into disks. Place the scraped mango juice into the globe and place the disk on top.

Restaurant Name
Ottawa Marriott Hotel.
Restaurant Address
Canada, Ottawa, 100 Kent Street, Ottawa, ONK1P 5R7
Chef Name
Timothy Barton