The red log
By Jean-Thomas SCHNEIDER April 30, 2025
Step 1 Fish gelatin mass 200B (per 50g)
The ingredients
| 6,4g | Fish gelatin ( ) |
| 44,7g | Water |
Process
Make the recipe the day before.
Mix water and gelatin.
Leave to hydrate for 1 hour at room temperature
room temperature. Melt the mixture at
55°C.
Store in a cold place.
Storage: 2/3 days.
Step 2 Vanilla crème brûlée (for 300g)
The ingredients
| 236,8g | 35% cream |
| 27,6g | Sugar |
| 1,2g | Carrageenan iota () |
| 39,5g | Pasteurized egg yolks |
| 3,2g | Vanilla pod |
Process
Mix the sugar and carrageenan, then
add to the cream and vanilla.
Boil and add the egg yolks.
Mixer.
To Chinese.
Step 3 Mandarin jelly (for 600g)
The ingredients
| 456,3g | 100% Mandarin Puree |
| 45,6g | Sugar |
| 91,3g | Powdered glucose DE40 (Louis François) |
| 6,8g | The red log () |
Process
Mix the sugar, glucose and carrageenan.
Stir the mixture into the puree.
mandarin and bring to a boil.
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