A new log recipe for this year with a delicious combination of raspberry and organic Saemidori matcha tea. On one side, you have the sweetness and creamy quality of Saemidori matcha, and on the other, the freshness of raspberry. This log is perfect as a Christmas dessert, ending on a fresh and coloured note.
Recipe for organic matcha and raspberry ice cream log
Ingredients (serves 6)
For the raspberry insert: D-2
- 200 g organic raspberry purée (frozen)
- 40 g organic powdered sugar
- 0.5 g organic agar-agar
- 55 g organic liquid cream
For the cookie: D-1
- 90 g organic almond powder
- 50 g organic icing sugar
- 25 g organic cornstarch
- 100 g organic egg whites
- 1 teaspoon of organic Saemidori matcha tea
For the matcha bavarois: D-1
- 2 tablespoons of organic Saemidori matcha tea
- 1 g organic agar-agar
- 60 g organic egg yolk
- 50 g organic powdered sugar
- 200 ml of organic whole milk
- 100 ml organic whole liquid cream
- 200 ml of well-chilled organic whipping cream
The raspberry insert
Heat the raspberry purée with the cream, powdered sugar, and agar-agar. Mix well.
Leave to cool completely, then pour into the insert mould and place in the freezer until ready to assemble the log.
Matcha Bavarian cream
Whisk the egg yolks with the powdered sugar until pale.
Heat the milk with 100 ml of liquid cream. Sift in the organic Saemidori matcha tea and agar-agar and mix well. Pour the hot milk/matcha mixture over the eggs, stirring constantly. Pour everything back into the saucepan and cook over smooth heat, stirring constantly, until the custard reaches 84°C.
Pour everything into a bowl and let cool completely. Once cooled, whisk the custard.
Whip the well-chilled whipping cream into whipped cream, then fold it into the cold custard with a spatula.
The Matcha Saemidori cookie
Preheat the oven to 180°C.
Beat the egg whites until stiff, adding the icing sugar as soon as they start to froth. Then gently fold in the rest of the ingredients.
On a baking mat, spread the biscuit mixture 1 cm thick on parchment paper and smooth with a spatula. For the size of the biscuit, refer to the size of the base of your mould. Spread a little beyond the edges (trim to the correct size after baking). Bake at 340°F for about 12 minutes.
Once cooked, remove from the oven and leave to cool completely.
Editing
To assemble the log, pour the matcha bavaroise into the log mould, making sure that all the sides of the mould are well filled. Gently press in the frozen raspberry insert and unmold in the centre. Then place the biscuit cut to the size of the mould.
Place in the freezer for at least 12 hours.
As indicated, prepare this log in advance to save time on the big day.
