Mascarpone, cherry, ginger and chocolate log

Pressed biscuits

Ingredients Preparation
  • 150g
    Marbú Dorada biscuits
  • 65g
  • 165g
    softened butter

Crumble the biscuits and place everything in the food processor with the beater.
Process until a paste is achieved without breaking it up too much.
Place 180 g into each inner mould.

Violet white chocolate glaze

Ingredients Preparation
  • 550g
    whole milk
  • 30g
    powdered milk 1% fat
  • 100g
    glucose syrup DE 40
  • 22g
    gelatin leaves
  • 1200g
    Opal
  • 200g
    cold neutral gelatine
  • 8g
    fat-soluble violet food colouring
  • 100drop(s)
    water-soluble violet food colouring

Place the milk, powdered milk and glucose syrup on the heat and bring to the boil.

Titanium white chocolate glaze

Ingredients Preparation
  • 550g
    whole milk
  • 30g
    powdered milk 1% fat
  • 100g
    glucose syrup DE 40
  • 22g
    gelatin leaves
  • 1200g
    Opal
  • 200g
    cold neutral gelatine
  • 8g
    titanium dioxide

Place the milk, powdered milk and glucose syrup on the heat and bring to the boil. 
Add the gelatin leaves.
Pour gradually over the white chocolate and emulsify everything with the help of a food processor.
Add the neutral gelatin with the food colouring and complete the emulsion.
Strain through a very fine sieve.
Store.
Use at 35/36°C.

Ginger and milk infusion

Ingredients Preparation
  • 40g
    fresh ginger
  • 200g
    milk

Peel the ginger and cut into thin slices.
Boil with the milk and infuse for ten minutes.
Crush with a food processor.
Strain and place to one side.

Mascarpone and ginger bavarois

Ingredients Preparation
  • 80g
    cream
  • 80g
    ginger infusion
  • 50g
    sugar
  • 60g
    egg yolks
  • 10g
    gelatin leaves
  • 230g
    mascarpone
  • 410g
    soft whipped cream
  • 75g
    sugar

Heat the cream with the infusion and the sugar.
Scald over the egg yolks and cook everything at 85°C.
Add the gelatine leaves.
Mix with the mascarpone cheese.
When the mixture reaches 26°C mix with the semi-whipped cream in two steps.
Place in the mould and insert the frozen interior.
Freeze.

Whipped cherry gel

Ingredients Preparation
  • 185g
    red cherry puree
  • 50g
    water
  • 12g
    sugar
  • 15g
    instant gel
  • 0,1g
    citras

Dissolve the sugar in the water and mix all the ingredients in a jug with the food processor.
Whip and place 125 g in each moul.

Zeylon-cherry cream

Ingredients Preparation
  • 110g
    red cherry puree
  • 15g
    lemon juice
  • 15g
    sugar
  • 40g
    egg yolks
  • 200g
  • 6g
    gelatin leaves
  • 25g
    Kirsch

Heat the cherry purée with the lemon juice and the sugar, pour over the egg yolks.
Cook everything at 85°C.
Add the previously hydrated gelatin leaves.
Pour over the melted couverture and emulsify.
Add the kirsch liqueur when the cream mixture reaches 40°C and complete the emulsion.
Apply.
150 g for the first layer and 25 g for the second to stick the sponge cake and the biscuit mix together.

Cherry and kirsch coating

Ingredients Preparation
  • 35g
    water
  • 35g
    red cherry puree
  • 25g
    sugar
  • 10g
    Kirsch

Heat the sugar with the purée and the water to 40°C.
Add the kirsch and place to one side.

Cherry sponge cake

Ingredients Preparation
  • 165g
    sugar
  • 375g
    whole egg(s)
  • 20g
    invert sugar
  • 235g
    red cherry puree
  • 12g
    egg white powder
  • 70g
    egg white
  • 70g
    sugar
  • 70g
    butter
  • 210g
    blanched almond powder
  • 120g
    flour
  • 60g

Whip the invert sugar with the sugar and the egg.
Reconstitute the powdered egg white with the cherry purée and the egg white, whip and blend in the sugar at the end.
Mix the two liquids together and add the sieved solids.
Add the melted butter.
Spread in a 60 x 40 cm tin with a silicon spreader.
Cook at 180°C for about 19 minutes.

Assembly

In the inner mould lined with acetate, place the whipped cherry gel and freeze.
Pour in a little Zeylon and cherry cream and place the cherry sponge cake on top.
Cover with the coating.
Add a little more of the creamy mixture and freeze.
Spread the pressed biscuit and freeze.
Remove the interior from the mould and place in the refrigerator.
Make the bavarois, place in the mould and insert the interior.
Freeze.
Cover with the white glaze and then with the violet coating in an icing bag, make a line.
Decorate as you like.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528