Festive Citrus Vanilla Roll (Print Version)
# Ingredients:
01 -
25g of butter.
02 -
1 egg.
03 -
60g of sugar.
04 -
Zest from half a lemon.
05 -
12g of whole milk.
06 -
1/2 tablespoon of clementine juice.
07 -
37g of olive oil.
08 -
62g of flour.
09 -
2g of baking powder.
10 -
300g of clementine puree.
11 -
5g of pectin.
12 -
90g of sugar.
13 -
4g of powdered gelatin.
14 -
30g of egg yolks.
15 -
130g of heavy cream.
16 -
1 vanilla bean.
17 -
1 teaspoon of vanilla extract.
18 -
300g of heavy cream.
# Instructions:
01 -
Set your oven to 170°C to warm up. Melt the butter and set it aside.
02 -
Whisk the sugar and egg together until the mix turns pale. Gently add the melted, cooled butter and zest. Whisk again.
03 -
Add the clementine juice, olive oil, and milk. Mix in the flour and baking powder next. Pour the batter into a cake mold.
04 -
Bake for 30 minutes. Let it cool, then trim to rectangles measuring 28x8cm and 1.5cm thick.
05 -
Wrap a round stainless steel insert with cling film. Combine the sugar and pectin in a bowl.
06 -
Heat the puree until it simmers. Stir in the sugar and pectin mix, boil for 3 minutes while mixing. Let cool and pour into the insert mold. Freeze it.
07 -
Soak the gelatin in water to soften. Warm the milk, heavy cream, and vanilla over the stove. Whisk the egg yolks with sugar in another bowl.
08 -
Pour the warm milk onto the egg mix slowly while stirring. Heat to 83°C. Add the gelatin and let the mix cool to about 20°C.
09 -
Whip the cream until stiff peaks form. Fold it carefully into the custard base.
10 -
Pour the vanilla mousse into a mold. Place the frozen insert in the center, then top with the prepared cake rectangle. Freeze for at least 6 hours.
11 -
Remove from the mold and apply a spray coating. Add decorations however you like.
# Notes:
01 -
The process takes 3 days: day 1 for cake and insert, day 2 for mousse and assembly, and day 3 for decorating.
02 -
For the best results, decorate on a frozen log.