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Chocolate-Raspberry-Olive Oil Log

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Chocolate-Raspberry-Olive Oil Log

  • Medium

Ingredients

  • CHOCOLATE OLIVE OIL BISCUIT

  • Mounting:

  • RASPBERRY CALAMANSI COMPOTÉE

  • CHOCOLATE OLIVE OIL GANACHE MONTÉE

  • COUSCOUS TUILE

  • RASPBERRY VINAIGRETTE

  • GARNISH

Directions

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chocolate olive oil biscuit, raspberry calamansi compotée, chocolate olive oil cream, crispy couscous

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Steps

1
Done

CHOCOLATE OLIVE OIL BISCUIT

For the base, mix all ingredients until smooth & shiny
To mount, whip the egg whites to medium stiffness
Fold the whipped egg whites into the base
Prepare a baking tray with parchment 30cmx45cm
Using a pastry scraper, transfer to a prepared sheet
Spread the mix gently, to make a rectangle
Bake in a convection oven, 180C, for 10-12min
Remove once biscuit in tender and cooked through
Unstick from the parchment, and roll while warm
Allow to cool is this way.

2
Done

RASPBERRY CALAMANSI COMPOTÉE

Mix all the ingredients together

3
Done

CHOCOLATE OLIVE OIL GANACHE MONTÉE

Heat half the cream. Melt the gelatine in this cream
Pour over the chocolate and allow to melt
Mix using spatula. Once smooth, add remaining cream
Allow to set in chiller
Whip until light and firm, then fold the olive oil gently

4
Done

COUSCOUS TUILE

Combine couscous, water and salt in saucepan
Boil the mixture while stirring to make a porridge
Continue to boil the mix until thick like panade
Spread the mix as thin as possible in a tray with silpat
Dehydrate at 130-140C, until completely dry
To finish, carefully break large pieces
Then deep fry at 170C until golden

5
Done

RASPBERRY VINAIGRETTE

Mix together until the preserve is dispensed

6
Done

ASSEMBLY

Unroll the biscuit gently, taking care not to break it
Spread a think layer of the compotee on the biscuit
Using a pastry bag, pipe rows of whipped ganache
Smoothen using a spatula
Roll The cake evenly to make a tight cylinder
Tighten the roll with the aid of parchment paper
Once rolled and tightened, wrap the cling film
Freeze until service
To serve, slice the cake to portion
Using more of the whipped ganache,
mount the crispy couscous tuiles on the cale
Garnish with fresh raspberries and mint
Pour the raspberry vinaigrette tableside

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