Meringée log in Italian

Meringée log in Italian

For 8 people

  • 150 gr. exotic fruit
  • 35 gr. Dry de Rais
  • 1 to 2 bunches of currants
     
  • For the biscuit:
  • 30 gr. flour
  • 30 gr. cocoa powder
  • 30 gr. icing sugar
  • 30 gr. of sugar
  • 100 gr. almond paste
  • 30 gr. butter
  • 3 eggs
     
  • For the mousse:
  • 630 gr. Pastry cream
  • 50 gr. whipped cream
  • 50 gr. almond powder
  • 2 vanilla pods
  • 2 lemon zest of untreated
  • 4 sheets of gelatin
     
  • For the muscadine:
  • 180 gr. milk chocolate
  • 100 gr. liquid cream
  • 3 lemon zest untreated
  • 20 gr. lemon juice
     
  • For the syrup:
  • 125 gr. sugar
  • 80 gr. water
  • 70 gr. lemon juice
     
  • For the Italian meringue:
  • 120 gr. of sugar
  • 2 egg whites
  • 1 dash lemon juice

 

1 h. 15 + 2 à 3 h. au réfrigérateur
4 à 5 mn. 250°C.(th.8)/450-500 °F

 


 

 

  1. Prepare the pastry cream.
    For the biscuit melt butter and let it cool.

    Preheat oven to 250 ° C. (th.8).

    Prepare the biscuit:

    In a bowl or a bowl, mix egg yolks, almond paste and icing sugar.

    In a bowl, climbing and white sugar snow closes.
    Fold them gently and gradually blend in egg yolk-sugar.
    Add the flour and cocoa sifted together, then melted butter cold.

    Pour on a plate covered with greaseproof paper, spread evenly over 1 cm.
    Bake for 4 to 5 minutes.
    Once the cookie has cooled put it in the refrigerator.
     

  2. Prepare the mousse:

    Whisk pastry cream, add to this the almond powder, gelatine previously softened in a little cold water, lemon zest, vanilla pods split lengthwise and scraped, raisins you get soaked, then whipped cream.

    Crushed chocolate.

    Prepare the muscadine:

    Heat the cream and pour over crushed chocolate. Add the lemon zest and juice. Let thicken.
    Then with a piping bag, sleeping on a sheet of parchment paper cylinder the length of the mold, then cool book.
     

  3. Prepare the syrup with lemon.
    Then the mold liners parchment paper and cookie lightly moistened with lemon syrup.
    Garnish with half height of foam.

    Place the roll of muscadine, and continue filling with foam.
    Close with a bunch of biscuit soaked in syrup.
    Reserve in refrigerator for 2 to 3 h.
     

  4. Make the Italian meringue:
    Mount the white snow closes with the lemon juice.
    Cook sugar and 40 cl.d water to 118 ° C.
    Pour gently over the whites and whisk mounted.

    Beat at low speed until cooled.
    Put the meringue log (using the back of a wet spoon, train movements to achieve a beautiful decor) slide under the broiler just long enough for a round trip.
    Decorate exotic fruit cut into slices and bunches of currants.