SEMI-FROZEN LOG WITH WHITE CHOCOLATE AND FRUIT HEART
TO MAKE THIS DISH
Preparation of the fruit heart
4 passion fruit
50 g caster sugar
2 silver quality leaf gelatin
Preparation of the Genoise
20 g beurre doux
2 egg yolk
70 g caster sugar
60 g flour
30 g ground almonds
Preparation of white chocolate cream and dressing
30 cl whipping cream
20 cl Crème au Mascarpone Elle & Vire
10 cl milk
1 tbsp corn starch
2 egg yolk
200 g white chocolate
La pulpe d'une gousse de vanille
4 silver quality leaf gelatin
1 packet raspberries
copeaux de chocolat blanc
Perles de fruits et de sucre
Moule à cake
THE RECIPE, STEP BY STEP
1. Preparation of the fruit heart
Cook the passion fruit juice and sugar for 10 minutes over low heat. Out of the heat, dissolve the softened gelatin in cold water.
Peel the mango, reserve half of the flesh for dressing and mix the rest with the blender
2. Preparation of the Genoise
Preheat oven th. 6 (180 ° C). Whip the egg yolks and sugar, place in a bain-marie and whisk until the mixture doubles in volume.
Whisk out of heat until chilled.
Add the flour and almond powder, then incorporate the melted soft butter and mix. Spread over a baking sheet and cook for 20 min.
3. Preparation of white chocolate cream and dressing
Place the transparent sheet in the cake pan. Set aside some raspberries. Heat up the Elle & Vire Whipping Cream with vanilla. In a bowl, whisk together the sugar and the egg yolks, then add the Maïzena® mixed in the cold milk. Pour the cream and mix.
Heat the mixture over low heat, stirring to thicken. Out of the fire, add the softened gelatin in cold water and white chocolate. Mix well and let cool.
Whisk the Whipping Cream with Elle & Vire Mascarpone and mix with the white chocolate cream.
Pour 1/3 of the cream into the bottom of the pan, put in the freezer 20 min. Create a groove in the center, arrange half of the mixed fruit and some raspberries. Pour the second third of the cream and repeat the process. Apply the rest of the preparation on top.
Cut the Genoise to the size of the pan and place on the cream. Place in the freezer for 5 hours, then refrigerate 20 minutes before serving. Unmold, cut the ends of the log, decorate with the remaining mango and raspberries, chocolate chips, fruit beads and sugar.