The red log

By Jean-Thomas SCHNEIDER April 30, 2025

Recipe created by Jean-Thomas SCHNEIDER

Created on

April 30, 2025

Recipe

Products used

Fish gelatin , Carrageenan iota

Step 1 Fish gelatin mass 200B (per 50g)

The ingredients

6,4g	(12,5%)	Fish gelatin ()
44,7g	(87,5%)	Water
51,1g	(100%)	TOTAL

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	(76,8%)	35% cream
27,6g	(9%)	Sugar
1,2g	(0,4%)	Carrageenan iota ()
39,5g	(12,8%)	Pasteurized egg yolks
3,2g	(1%)	Vanilla pod
308,3g	(100%)	TOTAL

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	(76,1%)	100% Mandarin Puree
45,6g	(7,6%)	Sugar
91,3g	(15,2%)	Glucose powder (Louis François)
6,8g	(1,1%)	Carrageenan iota ()
599,9g	(100%)	TOTAL