Coconut Sponge

1. Mix the egg white with sugar.
2. Add the other ingredients.
3. Preheat the oven at 150°C and bake for 25 minutes.

Mango Confit

1. Mix mango puree and lemon puree glucose.
2. After boiling, add pectin NH and sugar. Set aside.

Vanilla Ganache

1. In a saucepan, combine whipping cream with glucose bring to a boil.
2. Add white chocolate and vanilla powder.

Assembly

1. Spread the vanilla ganache on the coconut sponge.
2. Place the mango confit in the middle.

Slice the pears into thin wedges; arrange on top. Garnish with pomegranate seeds and serve.