by Ollivier Christien
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Moulds used:
Flexipat® Ref. FT 01010
Flexipan® Ref 1454 |
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Recipe from our partner:
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| Recipe for two logs 60 cm long. |
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1- Almond dacquoise (540 g / dessert)
• 520 g egg whites
• 100 g caster sugar
• 195 g icing sugar
• 195 g powdered grilled almonds
• 35 g flour T45
• 35 g icing sugar (sprinkle before cooking)
Beat the egg whites with the caster sugar.
Add carefully the sieved mix of icing sugar, powdered almonds and flour.
Pipe on a Flexipat® mat ref FT 01010.
Bake at 180°C for 20 to 25 minutes.
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3- Mandarin strip (375 g / dessert)
• 600 g Boiron semi-candied Mandarin
• 70 g Cointreau 60%
• 30 g caster sugar
• 50 g mineral water
• 8 g gelatine leaves
Plunge the gelatine into cold water.
Make a syrup with the water and the caster sugar.
Plunge in the softened gelatine and then add the thawed semi-candied mandarin.
Mix well while incorporating the Cointreau.
Save into a stainless steel bowl and cover with plastic wrap.
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2- Mascarpone mousse (260 g / dessert)
• 200 g mascarpone
• 140 g heavy cream, whipped
• 5 g gelatine leaves
• 90 g Italian meringue
• 90 g Boiron Semi-candied Mandarin
Plunge the gelatine into cold water and whip 100 g of cream.
Soften the mascarpone with the remainder of the cream (40g).
Make an Italian meringue (400 g) with the sugar, the water (heated to 121°C) and the egg whites.
Take 90 g of the meringue and keep the rest in the stainless steel bowl.
Melt the gelatine in the microwave and pour it into the tepid meringue.
Incorporate first the whipped cream into the mascarpone, then incorporate the meringue and finally the semi-candied mandarin.
Mould it in a Flexpan® indent ref 1454 and save in the refrigerator for the assembly.
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4- Suprême citrus fruit cocktail mousse
(690 g / dessert)
• 310 g Boiron Citrus Cocktail Puree with Cointreau®
• 20 g gelatine leaves
• 520 g light cream
• 310 g Italian meringue
• 220 g chocolate ivory couverture
Plunge the gelatine into cold water.
Heat 90 g of the fruit puree add the softened gelatine, make a mixed ganache with the couverture.
Whip the cream, incorporate the meringue in, then gently add the tepid chocolate ganache and the rest of the fruit puree.
Mix gently.
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Assembly
Fill the 2/3 of the plastic log frame with the suprême citrus fruit cocktail mousse.
Add the mascarpone mousse strip prepared in the Flexipan® ref 1454.
Add a first layer of almond dacquoise cut to the width of the log.
Spread over it the mandarin strip.
Top with a second band of almond dacquoise.
Decoration
Decoration with mandarin strip and a thin layer of chocolate velvet.
