Strawberry and raspberry log, lychee nuggets and vanilla bavaroise mousse
- Par nbesse
- Le 20/12/2024
- Dans Local products & recipes
FR - The Alietapas caterer delights its guests with recipes adapted to seasonal produce and everyone's tastes, from tapas and vegetables to delicious desserts.
For Christmas, here's one of its recipes, a new version of a log. It's up to you to get started!
RECIPE
What material you need
1 log mould (26 cm long), 1 insert mould (25 cm long), 1 cul de poule, marys, a whisk, an electric mixer, a saucepan.
Good to know: This log takes at least 2 days to make.
Preparation
For the red fruit insert
Ingredients: 112.5 g frozen strawberries, 112.5 g frozen raspberries, 14.25 g sugar, 2 sheets of gelatine (4 g or 2 sheets).
Moisten the gelatine sheets in a bowl of cold water.
Pour the sugar and frozen fruit into a saucepan to heat. As soon as possible, blend the mixture. When it is smooth and hot, add the gelatine. Mix with a whisk and remove from the whisk.
Pour the mixture into the insert mould and freeze overnight.
For the madeleine biscuit
Ingredients: 50 g butter, 2 eggs, 120 g sugar, 1 lime, 255 ml milk, 75 g organic olive oil, 126 g T45 flour, 4 g baking powder.
Preheat the oven to 170º.
Melt the butter in a saucepan over a low heat and leave to cool.
Pour the eggs and sugar into a bowl. Whisk until the mixture is frothy, then add the lime and whisk.
Add the milk, lemon juice and olive oil and gently fold in the flour and baking powder. Whisk if necessary to avoid lumps.
Pour into 1 buttered and floured 24 cm cake tin.
Bake in the oven for 30 mins.
Probe the cake with a knife to check if the mixture it is cooked.
Turn out of the tin and leave to cool before cutting into 2 strips 1 cm high.
For the vanilla cloud mousse
Ingredients: 4 g gelatine, 30 g egg yolks, 30 g sugar, 100 ml milk, 15 g single cream, 1 g vanilla, 300 g whipping cream.
Hydrate the gelatine in a bowl of cold water.
Whip the cream in a mixer to a smooth whipped cream texture. Set aside in a cool place.
Make the custard.
Place the milk and cream in a saucepan and split the vanilla pod lengthways into 2 pieces. Place in the saucepan and bring to the boil.
Meanwhile, clarify the eggs. Beat the yolks with the sugar vigorously.
Pour the milk and cream over the egg yolks and sugar. Whisk vigorously and return to the heat.
Stir constantly with a spatula or spatula until the mixture reaches a temperature of 83º. Be careful not to let the mixture boil! (You can tell when the mixture has reached 83º by running a finger along the back of the spatula and it does not run. If the cream has lumps or is overcooked, transfer it to a bowl and blend).
Pour the custard into a bowl, add the previously drained gelatine, whisk to combine and set aside.
When the custard reaches 37º (very warm), gently fold the whipped cream into the custard with a spatula in 3 stages, turning the bowl to avoid breaking the mousse.
Assembly
Retrieve your log mould. Place a silicone mat and two silicone sides on top (unless your mould is flexible).
Place half the mousse on top, pushing up the sides.
Leave about 1 cm of mousse underneath.
Unmould your insert and place it inside. You can add a few pieces of cut and drained lychees.
Add a little mousse, then place your 1st strip of madeleine.
Add a little more mousse and place the last strip of madeleine.
Smooth with a spatula and the rest of the mousse.
Set aside in the freezer overnight.
The next day, remove from the mould and place in the fridge.
Before serving, decorate the log with a little whipped cream, raspberries, strawberries and lychees.
Bon appétit!
About Alietapas: ‘Through our various travels and different cultures, we've noticed just how rich and wonderful the world's cuisine is. Culinary tourism is one of our favourite ways of travelling... Passionate about finger food and small dishes... I wanted to be able to offer you a cuisine that vibrates and unites. I wanted you to be able to travel and taste everything in one meal. And what better way than with tapas... to get everyone on the same wavelength! There's something for everyone, from vegetarians to fish fans, meat lovers to pastry lovers. There's something for everyone. Working with a fusion cuisine that combines France, Spain, Italy and Asia, our aim is to convey the taste of seasonal produce, the quality of French craftsmanship and the flavours of Asian cuisine. Whether you are planning a private event or a get-together with friends or colleagues... each buffet and each service is unique and based on your tastes’. (Alietapas).
The right address: Alietapas. Contact: aauvolat@live.fr, tel: 06 68 09 62 83. Follow @Alietapas on Instagram.