Crispy log with raspberry jam

Crispy log with raspberry jam



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An ice cream raspberry log that will make the taste buds dance. And what elegance!

Ingredients:

For 8 people:

  • For the financial biscuit:
  • 3 boudoir cookies (optional)
  • 375 g of almond powder
  • 300 g icing sugar
  • 540 g unmounted egg whites
  • 60 g of Maïzena
  • Lemon zest
  • For the raspberry compote:
  • 410 g Intense raspberry jam Bonne Maman
  • 340 g whole raspberries
  • 85 g of sugar
  • 12 g of gelatin
  • For mascarpone cream:
  • 500 cl of whole milk
  • 125 g egg yolks
  • 125 g caster sugar
  • 52 g of Maïzena
  • 6 g of gelatin leaves
  • 375 g of UHT cream
  • 250 g of mascarpone

Preparation:

Preparation of the Caramelized Intense Jam Chips:

Spread the Raspberry jam Intense Bonne Maman layer on the plate, bake for 2 hours at 110 ° c. Let cool before breaking the crystal plate.

Preparation of the heart with jam:

Heat the jam and raspberries at 40 ° C, add the sugar and gelatin mixture.

Bring to a boil and reserve in a cool place.

Preparation of the financial biscuit:

Preheat the oven to 180 ° c. Mix the almond powder, icing sugar, egg whites, cornflour and lemon zest. Pour on a non-stick baking sheet and bake for 20 minutes, being careful not to overcook.

Preparation of the mascarpone cream:

Heat the milk in a saucepan. Blanch egg yolks, sugar and cornflour in a bowl, pour over hot milk and bring to a boil. Add the softened gelatin. Cool quickly to 35 ° C. In a whisk, with a whisk, place the cream and mascarpone. Mix the two preparations together and set aside for assembly.

Montage:

In a log mold, pour the mascarpone cream about 2/3 of the way up and place in the freezer. When the mixture has set, pour a layer of raspberry compote and return to the freezer. When it is frozen, finish with a final layer of mascarpone and return to the freezer. Then place the financial biscuit previously cut to the dimensions of the log. Take out 2 hours before serving.

Unmould and place the caramelized jam crystals on the log.

Photo: Happy Mother / Matthieu Langrand and Chloë Sommelet