Almond and citrus log


Serves 8-10

Preparation time : 1 hour 30 minutes
+ 12 hours resting time
Cooking time :35 mins

Orange-grapefruit cream (insert)
  • 1 orange
  • 1 grapefruit
  • 2 egg whites
  • 30g unsalted butter
  • 70g caster sugar
  • 20g of cornflour

The Almond Joconde biscuit
  • 15g butter
  • 40g almond powder
  • 20g cane sugar
  • 20g icing sugar
  • 1 whole egg + 1 egg white 
  • 10g cornstarch

The almond crunch
  • 30g flour
  • 30g almond powder
  • 20g almonds
  • 20g icing sugar
  • 30g cold butter
  • 1 pinch of fleur de sel

The citrus mousse
  • 3 sheets of edible gelatine
  • The juice of one orange and 3 tangerines 
  • 80g caster sugar
  • 3 egg whites
  • 380ml cold full cream

  • 10cl cold full cream
  • Zest of an orange and ½ grapefruit
  • 1 tangerine


Preparation of orange-grapefruit cream (insert)
Squeeze the orange and grapefruit and cut the butter into pieces.
Whisk the yolks and sugar together until the mixture turns white.
Add the sifted cornstarch and mix again.
Gradually add the citrus juice.
Place the mixture in a saucepan and heat over medium heat while whisking until the mixture thickens (about 5 minutes).
Remove from the heat then add the butter, mix and cool. Then pour into the insert mould and place in the freezer overnight.

Preparing the joconde biscuit
Preheat the oven to 180°C (fan assisted). Place the silicone mat on a perforated stainless steel plate.
Melt the butter and set aside.
In the bowl of a food processor, beat the whole egg then add the almond powder, the icing sugar, then the cornstarch. Mix together for 5 minutes and then add the melted butter.
Beat the egg whites until stiff, adding the brown sugar and folding them into the previous mixture.
Pour the mixture onto the silicone mat in the shape of a rectangle and spread with a spatula to obtain an even thickness. Bake for about 8 minutes.
Cool for 1 minute then cut a 24 x 6cm rectangle. If the preparation is made the day before, keep the biscuit in cling film, otherwise set aside.

Preparation of the almond crunch
Preheat the oven to 160°C and line a 30 × 40 cm baking tray with a silicone mat.
Sift the flour and almond powder together and mix with the icing sugar and fleur de sel.
Place the mixture in the bowl of a food processor, then add the butter and mix with the food processor blade to obtain an even crumble. Add the crushed almonds.
Spread the mixture evenly on the baking sheet.
Bake for 15 minutes, stirring halfway through, then let cool.

Preparation of the citrus mousse
Put the gelatine to rehydrate in a bowl of cold water.
Heat the beaten eggs, sugar and citrus juice in a saucepan.
Whisk continuously until the mixture thickens. Remove from the heat, add the drained gelatine and whisk until smooth.
Whip the cream into a firm whipped cream, then once the citrus cream is warm, add the whipped cream gradually with a spatula to obtain a mousse.

Place half of the lemon mousse in the mould, then place the still frozen citrus insert, pressing it in slightly.
Cover with the remaining lemon mousse. 
Sprinkle the crumble on top then place the Joconde biscuit, pressing lightly. If necessary fill with foam.
Place in the freezer overnight then remove from the mould 3 hours before serving.
Whip the whipped cream, then incorporate the citrus zest. Pipe on the log and decorate with slices of tangerine.

The result

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