Corsican Clementine, Passion Fruit and Vanilla Log

Bring to the boil the milk, butter, honey and liquid vanilla. Combine the egg yolks, whole egg and sifted flour in a mixing bowl. Add the boiling liquid. Heat the mixture in a saucepan to thicken without boiling. Mix. Fold in the stiffly beaten egg whites. Spread 1050g on each of two 40x60cm silicon rimmed baking sheets. Bake in a ventilated oven at 170°C for about 14 minutes on a lined baking tray. After removing from the oven, turn onto the baking sheet and leave in the fridge without removing the silicone mould. 2 hours later, remove the biscuit sheets from the mould.

Bring the 35% M.F. cream 1 to the boil and infuse with the vanillas for 15 minutes. Strain and add the gelatine mass. Pour the cream over the chocolate in three stages and make the emulsion. Mix in the cold 35% M.F. cream 2. Set aside at 4°C for at least 6 hours before whisking.

Smooth the cold confit and mix with the crushed PONTHIER PGI Corsican Clementine Crush.

Mix the purées and the PONTHIER PGI Corsican Clementine Crush together. Add the powders (INGREDIUM Dextrose + Pectin + Agar-Agar), previously mixed together, beating vigorously with a whisk. Bring to the boil for 1 minute. Cool to 4°C. Heat to approx. 40°C while whisking and pour into 3.5cm diameter PCB CREATION Moline tube moulds. Freeze.

Whisk the vanilla ganache to a creamy, supple texture. Spread 680g of vanilla ganache evenly over each of the 2 biscuits. Position the tube of PGI Corsican Clementine, Mandarin and Passion Fruit confit. Roll tightly using a ruler. Place in log moulds to keep a nice roll shape and freeze. Cut 3 logs from each roll, 18cm long. Using a No. 18 nozzle, pipe a 50g ‘sausage’ of whipped vanilla ganache on each log. Hollow out using a palette knife. Dust generously with snow decor. Garnish the hollow with 40g of Corsican Clementine, Mandarin and Passion Fruit confit. Position two white chocolate log ends.