Avocado and Chocolate Log by Emmanuel Ryon, M.O.F Glacier

avocado-chocolate-log-web_enoc

Photo: courtesy of Cacao Barry

Light white Japanese biscuits

182 g egg(s)
71 g granulated sugar (1)
2 g salt
50 g peanut oil
202 g flour
15 g baking powder
273 g egg white
170 g granulated sugar (2)
6 g cream of tartar
Place the egg whites and cream of tartar in the freezer.
Whip the egg whites with the cream of tartar and granulated sugar (2).
In a bowl, mix, without whipping, the eggs, granulated sugar (1), salt and peanut oil.
Sift the flour and baking powder together and add them to the previous mixture.
To complete the mixture, incorporate the beaten egg whites.
Pour into a 40 x 60 cm Flexipan.
Pre-heat the oven to 200 degrees.
Put the mixture into the fan assisted oven at 180 C then lower the temperature of the oven to 145 C, and bake for 12 minutes.
Place a sheet of parchment paper over the biscuit base.
Turn it over onto the plate.
Leave to cool.

Mexique chocolate ice cream

1036 g whole milk
360 g 35% cream
110 g inverted sugar syrup
220 g granulated sugar
40 g 0% fat powdered milk
9 g stabilizer 2000
50 g smoked chocolate
In a pan, bring the milk, cream and inverted sugar syrup to the boil.
Add the mixture (granulated sugar, stabilizer and milk powder).
Bring to the boil once more.
Add the chocolates. Mix. Cool to  4°C.
Leave to rest for at least 4 hours.
Mix and stir thoroughly.

Mexican avocado ice cream

550 g milk
100 g cream
470 g avocado
100 g granulated sugar
100 g atomised glucose
60 g 0% fat powdered milk
6 g stabilizer 2000
1 pod(s) Mexican vanilla
30 g Amaretto liqueur
In a pan, bring the milk, cream and vanilla to the boil. Add the mixture (granulated sugar, stabilizer and powder milk). Cook at 83°C.
Add the avocado and Amaretto liquor. Mix.
Rapidly cool down to 4°C.
Leave to rest for at least 4 hours.
Mix and stir thoroughly.

St. James Rum Punch

200 g granulated sugar
200 g water
100 g St. James amber rum
7,5 g silver gelatin leaves
Leave the gelatin sheets to soak in cold water for at least 20 minutes.
In a pan, bring the water and granulated sugar to the boil.
Thoroughly squeeze the gelatin sheets then add.
Cool to 20°C  then add the St. James rum.
Leave to one side.

French meringue

300 g egg white
35 g granulated sugar
200 g icing sugar
110 g icing sugar
160 g caster sugar
Whip the egg whites with 35 g of granulated sugar in a planetary mixer. During whipping, add 200 g of icing sugar.
After whipping, shrink with 160 g of granulated sugar.
Stop and use a spatula to incorporate the sieved mixture (110 g icing sugar).
Use a striated sac à poche piping nozzle to create 15 cm long meringue decorations and bake at 100°C  for two hours.
Leave to one side.

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.
Cut into 4 cm wide and 10 cm long strips.
Use different sizes of smooth sac à poche nozzle to decorate.
Add the white almond paste decorations to dessert.
Apply meringue decorations on each side.
Garnish with small meringues and Mexique chocolate pieces and fresh mint.

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