The log in the log, pistachio and raspberry

Ingredients

For 4 servings

• •3 3 Large eggs
• •180 g 180 g Mascarpone
• •75 g 75 g Sour
• •50 g 50 g Flour
• •30 g 30 g Pistachio paste
• •25 g 25 g Grounded pistachios
• •200 g 200 g Raspberry jam
• •1 1 spoon. Soup oil
• •180 g 180 g White chocolate
• •50 cl 50 cl Whole liquid cream
• •1 gousse 1 Vanilla pod
• •3 3 Gelatin leaves
• •240 g 240 g Raspberry jam
• •2 2 Gelatin leaves
• •225 g 225 g Raspberry rolls
• •25 g 25 g Sugar
• •2 2 Gelatin leaves
• •10 10 raspberries
• •2 Two spoons. Pestaches, chopped
• •10 10 White Chocolate Bills

Method

1. 1.Preheat the oven to 180 °C (th.6). Dull 2 egg yolks, 1 whole egg and 50 g sugar. Add the flour. Mount the 2 white snow eggs with the rest of the sugar, then incorporate them.
2. 2.Spread the dough on a plate lined with oiled sulphur paper in a 25 x 30 cm rectangle. Bake 12 minutes. Turn that cookie over and remove the paper. Cut it in two rectangles of 20 x 25 cm and 10 x 25 cm.
3. 3.Mix the pistachio paste with the mascarpone. Spread it on both rectangles. Tart the widest 200 g of Raspberry Jam and roll it into a long boudin. Spread the chopped pistachios on the second rectangle. Film and book both preparations fresh. Heat half the liquid cream with the grated vanilla, then pour in three times on the chopped white chocolate, mixing well. Add the rehydrated gelatin, dried and melted for a few seconds in the microwave. Film and book 4 hours in the refrigerator.
4. 4.Drain the foam chocolate cream. Pour two-thirds into the log mould. Cut the ends of the roll if necessary and place it in the mould. Add the remaining foam up to 2 cm from the edge. Smooth and reserve at least 2 hours in the freezer. Heat 120 g of jam. Out of the fire, add the rehydrated and dried gelatin, then the rest of the jam. Let it cool down and pour on the log. Put the biscuit on it, chopped pistachios against the jam. Press slightly and put it back in the freezer for at least 6 hours. the day of service. Heat half the coulis with sugar. Incorporate rehydrated and dried gelatin. Add the remaining cold coulis and let cool. Demolish the log on a grid and cover with icing (approx. 35 °C), then place the log in the cool to service.
5. 5.Just before the service, decorate it with raspberries and marbles. Sprinkle with chopped pistachios.