FOR 2 LOG GUTTERS
SIZE: LENGTH 50 CM; WIDTH 8.5 CM;
HEIGHT 7 CM

Contents :

  • Pistachio macaroon biscuit
  • Raspberry jelly
  • Raspberry cream
  • Exotic mousse.
EXOTIC LUG

Pistachio macaroon biscuit:

  • 255 g almond powder
  • 120 g icing sugar
  • 50 g flour
  • 290 g egg whites
  • 60 g pistachio paste

Preparing:

  • Whisk the egg whites until stiff.
  • Relax the pistachio paste with the egg whites.
  • Fold in the powders.
  • Divide the mixture between two baking sheets and bake at 180°C for around 14 minutes.

Raspberry jelly:

  • 165 g raspberry purée
  • 40 g sugar
  • 4.5 g gold 200 bloom
  • 290 g egg whites gelatine powder
  • 22.5 g water

Preparing:

  • Soak the gelatine in cold water.
  • Melt the raspberry purée and add the sugar.
  • When the purée comes to the boil, add the gelatine mass.
  • Leave to cool.
  • Place a sheet of pistachio biscuit in the bottom of a cake tin.
  • Using a palette knife, spread the raspberry jelly.
  • Place the second pistachio biscuit on top.
  • Put in the freezer.

Raspberry cream:

  • 175 g raspberry purée (1)
  • 195 g egg yolks
  • 225 g whole eggs
  • 200 g caster sugar
  • 10 g powdered gelatine gold 200 bloom
  • 50 g water
  • 210 g raspberry purée (2)
  • 270 g butter

Preparing:

  • Moisten the gelatine in the cold water.
  • Heat the raspberry purée (1) with the sugar.
  • Mix the yolks and eggs and add to the purée. Cook the mixture until it boils, then add then gelatine mass and raspberry purée (2).
  • Add the butter once the mixture has reached 50°C.
  • Mix and pour into the frame over the biscuits.
  • Place the frame in the freezer.
  • Once set, cut 2 log inserts 6.5 cm wide from the frame.

Exotic mousse:

  • 250 g exotic purée
  • 70 g passion fruit purée
  • 20 g gold 200 bloom gelatine powder
  • 100 g water
  • 420 g 35% fat whipping cream

Italian meringue:

  • 105 g egg whites
  • 220 g sugar
  • 70 g water

Preparing:

  • To make the Italian meringue: heat the water and sugar to 121°C.
  • Pour over the sparkling egg whites (set at 115°C). Beat at high speed until cool.
  • Hydrate the gelatine with the volume of cold water provided.
  • Bring the purées to the boil, then add the gelatine mass. Leave the mixture to cool and fold in the Italian meringue, then the whipped cream.
  • Weigh out 530 g of the exotic mousse in a log tray and spread out.
  • Place the inserts in the mould and press down until the mousse reaches the level of the insert. Smooth and place in the freezer.
  • The next day, remove the logs from the moulds and glaze with neutral or yellow coloured glaze.