Geometric Log

Beat the heavy cream until obtain a semi – whipped texture. Heat a ¼ part mandarin purée with the sugar and the vanilla pods. Reserve it covered with film for 10 min. Heat it again with the gelatin mass until melt everything. Strain it and mix it with the rest of the purée, this mix have to be around 40°C. Mix it with the semi whipped heavy cream.

Caramelize the sugar in a pan. Add the milk and the heavy cream, moving with a whisk. Let it cool to 50°C, add the egg yolks and cook it to 84°C then stop and add the gelatin and let it cool until 40°C. Mix it with the semi whipped cream.

Mix brown sugar and butter. Melt the chocolate and add the milk and the praline. Add the previous mixture and finally the flour. Stretch between two guitar sheets and reserve 24h in a refrigerator. Laminate at 3mm and cook at 135°C during 40 min.

Melt the cocoa butter. Introduce it in the chocolate, integrate the colorant using a blender and temperate it.

Introduce the caramel cream in a sphere mould. Introduce the mandarin mousse in the geometric mold, introduce in the middle the caramel sphere. When it’s frozen paint it with the white paint. Finish the dessert with the sablé on the base and Les vergers Boiron Raspberry coulis on top.