Crispy log with raspberry jam

An ice cream raspberry log that will make the taste buds dance. And what elegance!

Ingredients:

For 8 people:

• For the financial biscuit:
• 3 boudoir cookies (optional)
• 375 g of almond powder
• 300 g icing sugar
• 540 g unmounted egg whites
• 60 g of Maïzena
• Lemon zest
• For the raspberry compote:
• 410 g Intense raspberry jam Bonne Maman
• 340 g whole raspberries
• 85 g of sugar
• 12 g of gelatin
• For mascarpone cream:
• 500 cl of whole milk
• 125 g egg yolks
• 125 g caster sugar
• 52 g of Maïzena
• 6 g of gelatin leaves
• 375 g of UHT cream
• 250 g of mascarpone

Preparation:

Preparation of the Caramelized Intense Jam Chips:

Spread the Raspberry jam Intense Bonne Maman layer on the plate, bake for 2 hours at 110 ° c. Let cool before breaking the crystal plate.

Preparation of the heart with jam:

Heat the jam and raspberries at 40 ° C, add the sugar and gelatin mixture.

Bring to a boil and reserve in a cool place.

Preparation of the financial biscuit:

Preheat the oven to 180 ° c. Mix the almond powder, icing sugar, egg whites, cornflour and lemon zest. Pour on a non-stick baking sheet and bake for 20 minutes, being careful not to overcook.

Preparation of the mascarpone cream:

Heat the milk in a saucepan. Blanch egg yolks, sugar and cornflour in a bowl, pour over hot milk and bring to a boil. Add the softened gelatin. Cool quickly to 35 ° C. In a whisk, with a whisk, place the cream and mascarpone. Mix the two preparations together and set aside for assembly.

Montage:

In a log mold, pour the mascarpone cream about 2/3 of the way up and place in the freezer. When the mixture has set, pour a layer of raspberry compote and return to the freezer. When it is frozen, finish with a final layer of mascarpone and return to the freezer. Then place the financial biscuit previously cut to the dimensions of the log. Take out 2 hours before serving.

Unmould and place the caramelized jam crystals on the log.

Photo: Happy Mother / Matthieu Langrand and Chloë Sommelet