Opera Skyline

2 baking trays

1. Beat the eggs, icing sugar and sorbitol until fluffy.
2. Add the ground pistachios and mix again.
3. Beat the egg whites with the sugar until fluffy, mix with the first egg preparation and fold in the flour.
4. Mix in the pistachio paste, spread to a 3mm thickness and bake at 170°C for 9 minutes

1 baking tray 

1. Bring the purée and sumac to the boil, leave to infuse and then strain.
2. Bring sugar 1 and pectin to the boil together with the purée.
3. Add sugar 2 and glucose syrup, and bring to the boil once more.
4. Finally, stir in the lemon juice and leave to cool in a metal container. Purée until smooth and spread 3mm on the biscuit.

More than 1.5 baking trays

Boil the ayran and reduce significantly. Then strain the curdled milk proteins and set the liquid aside. Mix the yoghurt, ayran, ayran reduction and yoghurt powder thoroughly. Boil the water and sugar to 121°C, beating the egg yolks until fluffy. Stop boiling the syrup at 121°C, and slowly pour it over the egg yolk foam. After adding, resume at medium speed. Stir the pâte à bombe until cool. Heat the ayran reduction and dissolve the softened gelatine in it, strain over the yoghurt mixture and mix thoroughly. Fold the pâte à bombe into the yoghurt mixture at 35–40 °C, then fold in the whipped cream as well. Finally, spread 3mm onto the gel and freeze.

Temper the CARMA® White Niobo 34%. Spread through a skyline stencil onto a transfer sheet and let crystallise under a weight. Remove and dust with gold powder.

Heat the cream (1) and pour over the CARMA® White Niobo 34% couverture and gelatine. Purée the mixture, add the ayran, cream cheese and cream (2) and purée again. Add the cold lemon juice and purée once more. Whip the next day.

Cut off the dry edges of the sponge, place one of the sponges on a flat tray and arrange 6mm high rulers on the sides. Spread the gel on the sponge and remove the rulers as soon as the gel has set. Now place 9mm high rulers on the sides and spread the mousse onto the gel. Freeze everything and place an equally sized piece of biscuit on top of the mousse layer before pressing down gently. Cut the pastry into 12.5×3cm pieces. Place these pieces on their sides and coat the cut surface with CARMA® Clear Gel. Whip the ganache and pipe a few drops onto the slices at equal intervals. Place a few pomegranate seeds in between and stick the chocolate skyline decoration to the side.