Geometric log

Making the recipe

4 serves

Frozen puree without added sugar Mandarin

Mandarin mousse

Ingrédients

Frozen puree Mandarin – 500g
Gelatin mass – 87g
Sugar – 50g
Vanilla pods – 2, Single cream 35 % – 450g

Beat the heavy cream until obtain a semi – whipped texture.
Hit a ¼ part mandarin purée with the sugar and the vanilla pods.
Reserve it covered with film for 10 min.
Heat it again with the gelatin mass until melt everything.
Strain it and mix it with the rest of the purée, this mix have to be around 40°C.
Mix it with the semi whipped heavy cream.
Caramel smooth cream

Ingrédients

Sugar – 142g
Milk – 250g
Single cream 35 % – 125g
Egg yolk – 90g
Gelatin mass – 70g
Whipped cream – 375g

Caramelize the sugar in a pan.
Add the milk and the heavy cream, moving with a whisk.
Let it cool to 50°C, add the egg yolks and cook it to 84°C then stop and add the gelatin and let it cool until 40°C.
Mix it with the semi whipped cream.
Sablé

Ingrédients

Brown sugar – 140g
Butter – 340g
Whole milk – 100g
praline almonds – 50g
Milk chocolate 40% – 100g
Flour – 460g

Mix brown sugar and butter.
Melt the chocolate and add the milk and the praline.
Add the previous mixture and finally the flour.
Stretch between two guitar sheets and reserve 24h in a refrigerator.
Laminate at 3mm and cook at 135°C during 40 min.
White chocolate paint

Ingrédients

White chocolate – 140g
Cocoa butter – 60g
Sunflower oil – 20g
white coloring – 6g

Melt the cocoa butter.
Introduce it in the chocolate, integrate the colorant using a blender and temperate it.

Assembly

Introduce the caramel cream in a sphere mould.
Introduce the mandarin mousse in the geometric mold, introduce in the middle the caramel sphere.
When it’s frozen paint it with the white paint.
Finish the dessert with the sablé on the base and Les vergers Boiron Raspberry coulis on top.