- 120 g Sicoly® blackcurrant purée
- 30 g Glucose syrup
- 30 g Sugar
- 5 g Pectin
Heat the Sicoly®’s blackcurrant purée and glucose syrup in a pan. Remove from the heat and add the sugar/pectin mixture, using a whisk. Bring to the boil again and simmer for 2 minutes. Three-quarter fill an insert mould with the mixture and leave in a cool place to set for at least 4 hours.
- 20 g Sugar
- 150 ml Full-fat pouring cream
- 1 Gelatine leaves (2g)
- 1/2 Vanilla pod
Place the gelatine in cold water to soften. In a pan, mix the cream, milk, vanilla seeds and pod and the sugar. Bring the mixture to the boil. Remove from the heat, remove the vanilla pod and add the softened and strained gelatine. Leave to cool down slightly and, before the cream sets, pour it over the jellied coulis. Leave to cool and place in the freezer for at least 2 hours.
- 25 g Sicoly® blackcurrant purée
- 80 g Egg whites
- 75 g Icing sugar
- 45 g Butter
- 30 g Flour
- 25 g Almond powder
Pre-heat the oven to 180°C. Make a «beurre noisette» : heat the butter over a medium heat in a pan until it takes on a rich golden colour and gives off a hazelnut aroma. Strain and set aside. In another bowl, mix the ground almonds, icing sugar, flour and salt. In a bowl, beat the egg whites lightly until they start to foam and incorporate them into the dry mixture. Add the Sicoly®’s blackcurrant purée and then the «beurre noisette» and then mix. Grease and flour a rectangular mould the same size as the log mould and then line the bottom with greaseproof paper before pouring in the preparation. Bake in the oven for approximately 20 minutes. Leave to cool for a few minutes before turning out of the mould.
- 250 g Sicoly® sweetened chestnut purée
- 125 g Chestnut cream
- 60 g Sugar
- 30 g Egg whites
- 20 g Water
- 200 ml Whipped whipping cream
- 75 ml Full-fat pouring cream
- 2,5 Gelatine leaves (7g)
Place the gelatine in cold water to soften. Prepare an Italian meringue : in a pan, heat the sugar and water until the syrup reaches a temperature of 117°C. While the syrup is heating, start to beat the egg whites. While beating the egg whites, incorporate the boiling syrup and continue to beat until the mixture cools. Set aside. Work together the cream and the Sicoly®’s chestnut purée. Bring the 75 ml liquid cream to the boil. Remove from the heat and add the softened and strained gelatine. Pour over the chestnut preparation and mix. Stir in the Italian meringue and then the whipped cream.
For the assembly
Approximately three-quarter fill the mould with the mousse. Remove the frozen inserts (blackcurrant and panna cotta) and then cover with the financier. Place in the freezer overnight
- 150 g Glucose
- 150 g Sugar
- 150 g White couverting coating
- 100 g Unsweetened condensed milk
- 75 g Water
- 7 g Grapeseed oil
- 5,5 Gelatine leaves (11g)
- 1 White colouring
- 1 Purple colouring
Place the gelatine leaves in cold water to soften. In a pan, heat the water, sugar and glucose mixture to 103°C. Pour this boiling syrup, in three stages, over the white couverture coating, mixing vigorously. Add the softened and strained gelatine and then the concentrated milk and the oil. Take approximately 3 tablespoons of the glazing and colour it purple. Add the white colouring to the remaining preparation, mix with a hand blender and then sieve and leave to cool. When the white glazing reaches 30°C, pour over the log when it is removed from the freezer. Allow the glazing time to set for a few minutes. Place the purple glazing (it must be slightly set, not too liquid) in an icing cone and draw lines on the log. Stand in a cool place for at least 6 hours.