Raspberry frozen log

Method

1. 1

   Preheat the oven to 180°C. Tam the flour, ice sugar and almond powder. Add egg whites and mix. Add melted and cooled butter and raspberry coulis. Mix thoroughly, then pour the dough into a rectangular mould. Smooth the surface and oven for 20 minutes. Let cool. Soak 3 gelatin leaves in cold water for a few minutes. Heat 150 g of raspberry coulis over low heat. When hot, add gelatin and whisk to dissolve. Then add 75 g of sugar powder. Mix and let cool. Beat 20 cl of very cold liquid cream in chantilly. Gently add the cold raspberry coulis to this cream, then pour the resulting foam into a bloated rhodoid gutter mould or, like me, into a 2 litre cola bottle cut in 2 in length. Store in the freezer. Heat the raspberry coulis and add the previously softened gelatin to the cold water by whipping. Pour the coulis over the first layer of ice directly into the mould. Put back in the freezer.

2. 2

   Prepare a second layer of raspberry ice as indicated above.

3. 3

   Finally, cut the mould size cookie and place it on top of the log. Let the freezer take one night.

4. 4

   The next day, demolish the log on a serving dish, decorate the shell with homemade macaroons, and small Christmas characters. Keep in the freezer until ready to serve...

Nutrition

calories

320 kcal

fatContent

16 g

fiberContent

3 g

sugarContent

28 g

sodiumContent

50 mg

proteinContent

6 g

cholesterolContent

95 mg

carbohydrateContent

38 g

saturatedFatContent

9 g

unsaturatedFatContent

7 g

Indicative values from the source, for the original recipe.

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