Log frozen with browns, sabayon with rum

Ingredients

For 4 servings

• •250 g 250 g Unsweetened brown purée
• •50 cl 50 cl Very cold liquid cream
• •8 8 Egg yellow
• •200 g 200 g Sugar powder
• •100 g 100 g Ice brown bristles
• •5 Five spoons. Rum soup
• •1 1 spoon. Cocoa powder soup
• •Chocolate cups
• •75 g 75 g Sugar powder
• •4 4 Egg yellow
• •2 Two spoons. Soup Cream
• •5 cl 5 cl Rum

Method

1. 1.Boil (120 °C with sugar thermometer) 12, 5 cl water with sugar powder for 2 min. Whisk the egg yolks and add the boiling syrup until the mixture cools completely.
2. 2.Drain the liquid cream. Spread the brown purée with 5 spoons. soup rum and mix it with egg preparation. Add the whipped cream and then the browns. Pour into a log mould, smooth and store 6 hours in the freezer.
3. 3.Just before serving, prepare the sabayon. Beat 4 egg yolks with 75 g of sugar in a heat-resistant salad bowl until the mixture whitens. Place in a simmering water bath and continue to whisk, gradually incorporating cream and rum.
4. 4.As soon as the sabayon is closed, remove the salad bowl from the water bath and whip it a little more.
5. 5.Serve the demoulated log, decorated with chocolate chips and sprinkled with cocoa.