Ruby Bûche - Coconut & Raspberry

Heat the sugar and water to 118°C. With the egg and egg yolk, whip into a pâte à bombe. Heat up the cream and vanilla pulp separately and pour them over the couverture. Add softened gelatine and blend. Add to the pâte à bombe and fold in the whipped cream.

Whip the egg white, egg white powder and sugar into peaks. Sieve in the ground coconut, flour and sugar and fold into the meringue. Thinly spread the mixture onto a 60 x 40 cm baking sheet lined with baking paper and bake at 190°C until the dacquoise has the desired texture, then cut into the desired shape.

Gently heat the egg white, sugar and softened gelatine to 40°C and whip. Add the liquid couverture and quickly mix together. Add the cold purée and and then fold in the cream.

Bring the milk and glucose to the boil and, when it has cooled to 70°C, pour it over the couverture. Add the softened gelatine, Brillant Gel and the beetroot juice and blend, without creating air bubbles. Continue processing at 30–32°C.

Mix the sugar with the pectin. Heat the raspberry purée, water, sugar and glucose syrup and stir in the pectin/sugar mixture. Heat everything to 106°C then stir in the citric acid. Pour the gelée to a depth of 1 cm into the tin. Leave to cool and cut into cubes. Mix the sugar with copper powder and roll the gelée in it.