Iced Log Macarons
Ingredients
- 1 Pidy sponge cake sheet plain
- 42 Mini Pidy macaron shells
- 5 cl mineral water
- 150 g caster sugar
- 15 g atomised glucose powder
- 50 g milk powder
- 2 g stabiliser
- 250 g raspberry pulp
- 15 g lemon juice
- 1 Tahitian vanilla pod
- 50 cl whole milk
- 20 g trimoline
- 20 g soft butter
- 80 g egg yolks
- 20 g ivory chocolate
- 100 g hazelnut praliné
- 40 g feuillantine
- Gold leaves
- Mascarpone
Preparation
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1
Make a crunchy praliné by melting the chocolate in a bain-marie and then add the hazelnut praliné and feuillantine. Cut a 28 x 6 cm sponge cake strip and a second 28 x 4 cm strip then spread the praliné to a thickness of 4 to 5 mm. Refrigerate.
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2
To make the raspberry sorbet, heat the water to 30 °C. Add 50 g of caster sugar, glucose, 1 g of milk powder, 1 g of stabiliser. Simmer and pour over the fruit pulp and lemon juice. Churn in your ice cream maker once the mixture has cooled. Remove the sorbet into an insert mould, place the 4 cm wide sponge cake strip on top.
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3
To prepare the vanilla ice cream, in a saucepan, put the whole milk and the vanilla pod together. Heat to 30 °C, add 50 g of caster sugar, 50 g of milk powder, trimoline and 1 g of stabiliser. At 50 °C, add the butter. Whisk the egg yolks with the remaining caster sugar. Pour over the hot milk and return to the saucepan and cook over low heat to obtain a smooth texture. Remove from the heat and strain through a sieve to stop the cooking. Cover with cling film and set aside in the fridge.
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4
Pour into the ice cream maker and put the ice cream in the freezer. When the ice cream has a soft texture, fill the log mould with ice cream, place the raspberry insert, and completely cover the insert.
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5
Then, place the strip of sponge cake topped with crunchy praliné. Set aside in the freezer for 12 hours. Remove the log from the mould and glue the macaron shells with mascarpone.
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6
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7
