Avocado and Chocolate Log
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/7d6744ac4a691c193ab16acf4bc39a96.jpg?itok=tFelluvN)
Light white Japanese biscuits
ingredients | preparation |
---|---|
|
Place the egg whites and cream of tartar in the freezer. |
Mexique chocolate ice cream
ingredients | preparation |
---|---|
|
In a pan, bring the milk, cream and inverted sugar syrup to the boil. |
Mexican avocado ice cream
ingredients | preparation |
---|---|
|
In a pan, bring the milk, cream and vanilla to the boil. Add the mixture (granulated sugar, stabiliser and powder milk). Cook at 83°C. |
St. James Rum Punch
ingredients | preparation |
---|---|
|
Leave the gelatin sheets to soak in cold water for at least 20 minutes. |
French meringue
ingredients | preparation |
---|---|
|
Whip the egg whites with 35 g of granulated sugar in a planetary mixer. During whipping, add 200 g of icing sugar. |
Assembly
Place a layer of avocado ice cream followed by Mexique chocolate ice cream in a 1 cm high cake tin. Place in freezer. Cut into slices 10 cm long and 4 cm wide. Place in freezer. Temper some Mexique chocolate. Extend a thin layer of chocolate between two sheets of acetate. Form very thin Mexique chocolate rectangles: 4 cm wide and 10 cm long. Leave to crystallise and then leave the chocolate wafers to one side. Cut the biscuit bases, 4 cm wide and 10cm long, and wet with the St. James rum. Leave to one side. Place a layer of Mexique chocolate ice cream on the biscuit base, followed by a rectangle of Mexique chocolate, then a layer of avocado ice cream. Place in freezer. |
Finishing
Cover with a thin layer of almond paste whitened with titanium dioxide. |