Exotic frozen log

Method

1. 1

   The day before, peel, drain and cut your fruit into thin slats. Place them flat in three different freezer bags and put them in the freezer for at least 12 hours.

2. 2

   Chemise your cake mould with food film.

3. 3

   In the bowl of your blender, place the frozen lychees, 50 g of sugar powder, a white egg and 10 g of fresh cream. Mix 1 min at medium speed. Place the ice cream at the bottom of your cake pan.

4. 4

   Emit three small meringues and sprinkle them on the ice with lychees.

5. 5

   Rinse the bowl of your blender, place the frozen mango, 50 g sugar, a white egg and 10 g fresh cream. Mix 1 min at medium speed. Place the mango ice cream on crumbled meringue pieces. Smooth.

6. 6

   Emit three small meringues and sprinkle them on the mango ice.

7. 7

   Rinse the bowl of your blender one last time and place the slices of pineapple, 50 g of sugar powder, a white egg and 10 g of cream. Mix again 1 min at medium speed before spreading over the previous meringue layer. Smooth well.

8. 8

   Smite the last three meringues and sprinkle them on the ice with pineapple.

9. 9

   Book your exotic ice log 12 hours in the freezer before serving it.

Nutrition

calories

240 kcal

fatContent

9 g

fiberContent

3 g

sugarContent

30 g

sodiumContent

50 mg

proteinContent

4 g

cholesterolContent

0 mg

carbohydrateContent

38 g

saturatedFatContent

6 g

unsaturatedFatContent

2 g

Indicative values from the source, for the original recipe.

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