recipe for ice-cream log, Cointreau, mango, passion and Breton shortbread
1. CHEESECAKE ICE CREAM
Ingredients
2 072 g whole milk
830 g cheese cake
80 g trimoline
320 g caster sugar
8 g de stabiliser
140 g 0% fat milk powder
320 g atomised glucose
30 g Cointreau® 60%
Total weight: 3 800 g
Step
In a saucepan, bring the milk, cheese cake and trimoline to the
boil. Add the caster sugar – stabiliser – milk powder – atomised
glucose mixture and heat to 85°C. Mix well. Cool rapidly to
40°C. Stir in the Cointreau®. Leave to mature in the refrigerator
for 4 hours minimum. Mix. Turbine.
2. CHEESECAKE PARFAIT
Ingredients
250 g sweetened condensed milk
1 g salt
100 g glucose
25 g butter
100 g cheese cake
200 g egg yolks
40 g caster sugar
470 g 35% fat cream
Total weight: 1 186 g
Step
In a saucepan, bring the condensed milk, salt, glucose, butter
and cheese cake to the boil. Pour over the whitened egg yolks
and caster sugar. Heat the mixture to 83°C and whisk until
completely chilled. Fold in the whipped cream. Pour the parfait
into a Flexipan® frame (40 x 60 cm). Freeze.
3. MANGO CREAM
Ingredients
20 g silver leaf gelatine
1 000 g mango puree
115 g caster sugar
30 g butter
140 g almond paste 50%
15 g Cointreau® 60%
Total weight: 1 320 g
Step
Soak the gelatine in cold water with ice cubes for at least
20 minutes. In a saucepan, heat the mango puree with the caster
sugar, butter and almond paste. Add the drained gelatine, then
the Cointreau® and blend. Pour into a Flexipan® frame (40 x
60 cm). Freeze.
4. MANGO PASSION SORBET
Ingredients
675 g water
70 g trimoline
280 g caster sugar
18 g stabiliser
480 g atomised glucose
1 800 g passion fruit puree
500 g mango puree
Total weight: 3 823 g
Step
Bring the water and trimoline to the boil in a saucepan. Add the
caster sugar-stabiliser-atomised glucose mixture and bring to
the boil. Stir in the puree and blend. Place in the fridge for at
least 4 hours. Blend. Turbine.
5. ITALIAN MERINGUE
Ingredients
450 g caster sugar
30 g glucose
100 g water
225 g egg whites
Total weight: 805 g
Step
In a saucepan, cook the caster sugar, water and glucose at 118°C.
Pour over the frothy egg whites and whisk until completely
cooled.
6. BRETON SHORTBREAD WITH 2 LEMONS
Ingredients
310 g softened butter
150 g icing sugar
1 g salt
50 g whole eggs
175 g almond powder
325 g flour
15 g baking powder
2 zested limes
2 zested lemons
Total weight: 1 026 g
Step
Using a paddle attachment, gently combine the softened butter,
icing sugar and salt. Add the whole eggs and almond powder,
then the sifted flour and baking powder. Roll out to 2.2.
Cut into strips 18 cm long x 8 cm wide. Bake 14 minutes at 160°C
in a fan oven. Once out of the oven, sprinkle with Micryo® butter
and set aside.
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Mango cream:
Cut the mango cream into 55 x 3 cm rectangles.
Set aside in the freezer.
Cheesecake parfait:
Cut 2 strips 4 cm wide by 55 long and 2 strips 6 cm wide by
55 long. Set aside in the freezer.
Mango passion sorbet:
Pipe some mango passion sorbet onto each strip of cheesecake
parfait using a pastry bag and a plain 10 mm tip.
Set aside in the freezer.
Assembly:
Line a 55 x 7 cm log tray with rhodoid.
Place the rectangle of mango cream.
Pipe the cheesecake ice cream.
Place a 4 cm wide strip of frozen parfait.
Pipe the cheesecake ice cream.
Place a 6 cm wide strip of frozen parfait.
Pipe the cheesecake ice cream.
Smooth out the edges of the log mould.
Place a base of Breton shortbread with 2 lemons.
Freeze. Unmould.
Finishing:
Cover the log with neutral icing.
Line the log with a milk chocolate cornet.
Cut into 18 cm logs.
Decorate with the Italian meringue.
Garnish with pieces of fresh mango and gold.
