The clementine log
- Total time
- 45 min
- servings
- 4 servings
- Dish type
- Dessert
Auto-translated · View original
Prep
30 min
Cook
15 min
Total time
45 min
Ingredients
Ingredients
- 200 g 200 g Biscuits type Breton pallets
- 100 g 100 g Butter
- 2 l 2 l Vanilla ice cream
- 1 l 1 l Sorbet clementine
- 50 g 50 g Groundnuts
- 60 g 60 g Sugar
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 1 component (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Preheat the oven to 180 °C.
- 2
Mix the cookies with the softened butter. Spread the dough in 1 rectangle of 1 cm of thickness of the size of the mussel on a baking sheet covered with sulphurized paper. Bake 10 minutes. Let it cool.
- 3
Remove the ice cream from the freezer and leave it in the fridge for 20 minutes to soften.
- 4
Prepare a caramel with sugar and some water. As soon as it has a beautiful color, add the chopped hazelnuts and then pour the mixture on sulfurized paper. Let it harden.
- 5
Tap a food film log mould. Spread vanilla ice on the bottom and edges. Place the clementine sorbet in the centre and cover with vanilla ice cream. Equalize the surface, sprinkle with caramel hazelnut flakes and place in the freezer.
- 6
When serving, demolish the log on the cookie rectangle.
Nutrition
- calories
- 380 kcal
- fatContent
- 18 g
- fiberContent
- 2 g
- sugarContent
- 40 g
- sodiumContent
- 150 mg
- proteinContent
- 5 g
- cholesterolContent
- 40 mg
- carbohydrateContent
- 50 g
- saturatedFatContent
- 12 g
- unsaturatedFatContent
- 6 g
Indicative values from the source, for the original recipe.
Source : recette-plus
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!