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ENVÍOS GRATIS A TODA LA PENÍNSULA POR COMPRAS SUPERIORES A 50€ (sin Iva)

Shipping in 24h

Original recipe by Godelieve de Vliegher - Tronco rojo tendencia

Original recipe by Godelieve de Vliegher from Belgium.

‘Prince’ biscuits

Egg yolks - 800 g
Almond TpT - 600 g
Sugar - 300 g
Egg whites - 720 g
Sugar - 300 g
Melted butter - 280 g
Flour - 280 g
Cocoa powder - 180 g

Whisk the egg yolks, TpT (almond) and sugar. Whisk the egg whites with the sugar until stiff. Fold in the sifted flour and cocoa powder, then incorporate the cold melted butter. Spoon the biscuit mixture onto 5 sheets of baking paper. Bake at 250 °C for 5–6 minutes.

Semi-candied griotte cherries

Fresh griotte cherries - 1000 g
Sugar - 240 g
Cornflour - 30 g

Boil the griotte cherries, mix the cornflour with the sugar and pour over the cherries. Boil for 3 minutes. Cool, drain and set aside.

Panna cotta with cranberries

Cream (40% fat) - 800 g
Sugar - 160 g
Gelatine leaves - 12 leaves
Cranberry and griotte purée - 1000 g

Bring the cream and sugar to the boil and cool whilst whisking on the lowest setting; add the fruit purée and melted gelatine. Pour into mini-log moulds (56 x 4 x 3.5 cm). Fold in the semi-candied griotte. Set aside in the freezer without turning out.

Gelled cranberry and griotte coulis

Fresh griottes cherries - 60 g
Icing sugar - 10 g
Cranberry and griotte purée - 100 g
Gelatine leaves - 4 leaves
Cointreau^® 60º - 10 g

Bring the griottes to the boil and add the icing sugar. Pour over the fruit purée and bring everything to the boil. Whisk and cool to 40 °C. Stir in the melted gelatine and add the Cointreau^®. Spread a thin layer over the mini logs filled with panna cotta. Place in the freezer and then turn out. Set aside.

Coulis

Syrup (30 ºB) - 100 g
Cranberry and griotte purée - 100 g
Cointreau^® 60º - 20 g

Mix the syrup, fruit purée and Cointreau^®.

Chocolate whipped cream

Egg yolks - 230 g
Syrup (30 ºB) - 400 g
70% dark chocolate - 700 g
Semi-whipped cream - 1400 g
Cointreau^® 60º - 150 g

Bring the syrup to the boil and pour over the egg yolks. Heat the mixture to 80 °C. Whisk and chill in the mixer. Melt the chocolate and mix with the previous mixture, then finally fold in the semi-whipped cream. Mix everything together gently.

Crunchy base

Puffed rice (small grains) - 90 g
60% hazelnut praline - 150 g
Milk chocolate coating - 45 g
Black cumin vegetable oil - 10 g

Red chocolate glaze

Water - 620 g
Sugar - 115 g
NH pectin - 20 g
Glucose - 380 g
Sugar - 470 g
Milk chocolate couverture - 190 g
White chocolate - 210 g
Intense red food colouring - Q/S

Heat the water to 60 °C, add the mixture of pectin and sugar (115 g) and bring to the boil. Add the glucose, sugar (470 g) and food colouring. Heat the mixture to 85 ºC–90 ºC. Pour over the two chopped chocolates. Emulsify and strain through a fine sieve.

Finishing

Wrap the log with a band of “Prince” biscuits. Fill part of the log with the chocolate whipped cream and place a “Prince” biscuit soaked in the coulis. Top up the log with the chocolate whipped cream. Place in the freezer. Spread a thin, crisp layer over the top and return to the freezer. Turn the log out of the mould and glaze with the red jelly. Decorate.

Variation: Replace the cranberry and morello cherry purée with a raspberry purée and the morello cherries with raspberries. The assembly can be done in a square tin.