Avocado and Chocolate Log
- Level:
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Difficult
Light white Japanese biscuits
Used products: Light white Japanese biscuits
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182 gwhole egg(s)
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71 ggranulated sugar
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2 gsalt
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50 gpeanut oil
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202 gflour
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15 gbaking powder
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273 gegg white
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170 ggranulated sugar
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6 gcream of tartar
Preparation: Light white Japanese biscuits
Place the egg whites and cream of tartar in the freezer.
Whip the egg whites with the cream of tartar and granulated sugar 2.
In a bowl, mix, without whipping, the eggs, granulated sugar 1, salt and peanut oil.
Sift the flour and baking powder together and add.
To complete the mixture, incorporate the beaten egg whites.
Pour into a 40 x 60 cm Flexipan.
Pre-heat the oven to 200 degrees.
Put the mixture into the fan assisted oven at 180 C then lower the temperature of the oven to 145 C, and bake for 12 minutes.
Place a sheet of parchment paper over the biscuit base.
Turn it over onto the plate.
Leave to cool.
Mexique chocolate ice cream
Used products: Mexique chocolate ice cream
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1036 gWhole milk
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360 g35% cream
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110 ginvert sugar
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220 ggranulated sugar
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40 g0% fat powdered milk
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9 gstabiliser 2000
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50 gsmoked chocolate
Preparation: Mexique chocolate ice cream
In a pan, bring the milk, cream and inverted sugar syrup to the boil.
Add the mixture (granulated sugar, stabiliser and milk powder).
Bring to the boil once more.
Add the chocolates.
Mix.
Cool to 4°C.
Leave to rest for at least 4 hours.
Mix and stir thoroughly.
Mexican avocado ice cream
Used products: Mexican avocado ice cream
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550 gmilk
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100 gcream
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470 gavocado
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100 ggranulated sugar
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100 gatomised glucose
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60 g0% fat powdered milk
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6 gstabiliser 2000
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1 pod(s)Mexican vanilla
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30 gamaretto liqueur
Preparation: Mexican avocado ice cream
In a pan, bring the milk, cream and vanilla to the boil. Add the mixture (granulated sugar, stabiliser and powder milk). Cook at 83°C.
Add the avocado and amaretto liquor. Mix.
Rapidly cool down to 4°C.
Leave to rest for at least 4 hours.
Mix and stir thoroughly.
St. James Rum Punch
Used products: St. James Rum Punch
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200 ggranulated sugar
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200 gwater
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100 gSt. James amber rum
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7,5 gsilver gelatin leaves
Preparation: St. James Rum Punch
Leave the gelatin sheets to soak in cold water for at least 20 minutes.
In a pan, bring the water and granulated sugar to the boil.
Thoroughly squeeze the gelatin sheets then add.
Cool to 20°C then add the St. James rum.
Leave to one side.
French meringue
Used products: French meringue
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300 gegg white
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35 ggranulated sugar
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200 gicing sugar
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110 gicing sugar
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160 gcaster sugar
Preparation: French meringue
Whip the egg whites with 35 g of granulated sugar in a planetary mixer. During whipping, add 200 g of icing sugar.
After whipping, shrink with 160 g of granulated sugar.
Stop and use a spatula to incorporate the sieved mixture (110 g icing sugar).
Use a striated sac à poche piping nozzle to create 15 cm long meringue decorations and bake at 100°C for two hours.
Leave to one side.
Assembly
Place a layer of avocado ice cream followed by Mexique chocolate ice cream in a 1 cm high cake tin. Place in freezer. Cut into slices 10 cm long and 4 cm wide. Place in freezer.
Temper some Mexique chocolate. Extend a thin layer of chocolate between two sheets of acetate. Form very thin Mexique chocolate rectangles: 4 cm wide and 10 cm long. Leave to crystallise and then leave the chocolate wafers to one side.
Cut the biscuit bases, 4 cm wide and 10cm long, and wet with the St. James rum. Leave to one side.
Place a layer of Mexique chocolate ice cream on the biscuit base, followed by a rectangle of Mexique chocolate, then a layer of avocado ice cream. Place in freezer.
Finishing
Cover with a thin layer of almond paste whitened with titanium dioxide.
Cut into 4 cm wide and 10 cm long strips.
Use different sizes of smooth sac à poche nozzle to decorate.
Add the white almond paste decorations to dessert.
Apply meringue decorations on each side.
Garnish with small meringues and Mexique chocolate pieces and fresh mint.
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