Recipe for Lemon Cardamom Verbena & Clementine Ice Log

Lemon-flavored ice cream Whipped cream In a saucepan, place the cream (1), the verbena stems, and crushed cardamom. Bring to a boil, then cover and let infuse. Once the mixture has cooled down, place it in the refrigerator until completely chilled. The cream should be very cold. Place it in the freezer if you are in a hurry. Once the cream is well chilled, pour it into the bowl of the mixer through a sieve to filter it, pressing to extract all the flavors. Add the cream (2) and adjust if necessary to have a total of 375g of cream. Whip the cream until soft peaks form and set aside. The sabayon Prepare a double boiler. In a mixing bowl, pour the warm lemon juice, zest, liqueur, sugar, the egg, and egg yolks. Place over the double boiler, ensuring the bottom of the bowl is immersed in water. Using a whisk, continuously mix and heat the mixture until it reaches 45-50°C. Without a thermometer, test with your finger and stop when it feels warm. This takes only a few minutes. Remove the bowl from the double boiler and whisk at full speed until the mixture is barely warm. It should double in volume and form a ribbon; it will become foamy and shiny. The mixture will be a bit liquid, which is normal. The mixture Then gently add the whipped cream using a spatula, being careful not to deflate the mixture. Pour this mixture into a piping bag.

Clementine Confit Prepare boiling water, immerse the clementines, and let simmer for an hour. This is to remove the bitterness from the skin. Drain, cut into quarters, return to the pot, and add the sugar previously mixed with pectin. Cook for 30 minutes over medium heat, stirring occasionally. Blend using an immersion blender and fill the insert mold (you will have some left over). Set aside.

Clementine Ice Cream

Whipped Cream: Whip the cream until soft peaks form, then set aside.

Italian Meringue: Boil the water with the sugar. When the mixture reaches 110°C, start whipping the egg whites with a few drops of lemon juice. When they start to hold a little, stop. Once the syrup reaches 120°C, turn the mixer back on (or use a hand mixer) and slowly pour the syrup in a thin stream over the egg whites while beating at the same time. Once the syrup is all added, continue beating until the mixture is warm, about 45°C. The meringue should be glossy and form peaks.

The Mixture: Gradually fold the candied clementine and the whipped cream into the Italian meringue in several additions. Proceed gently using a flexible spatula, starting from the edge of the bowl and moving to the bottom in circular motions. Fill silicone log molds with this ice cream mixture. Place in the freezer for at least 6 hours before using.

Swiss Meringue

Prepare a pot of hot water for a water bath. In the bowl of a mixer or a mixing bowl, place the egg whites, lemon juice, and sugar, and set it over the pot. Whisk the egg whites to distribute the heat evenly. There’s no need to whisk vigorously; it’s just to prevent the whites from sticking to the bottom of the bowl. Stop whisking when the mixture reaches 45-50°C; without a thermometer, stop when the whites are nice and white, or to put it another way, with a fluffy texture. Remove from the water bath and continue whisking (with a mixer or electric beater, or by hand if you’re feeling brave) until the mixture is almost cold and slightly warm. The meringue will be shiny and will form a peak when you remove the whisk. Preheat the oven to 100°C, place a baking dish filled with boiling water in the oven. This will help the meringue stay soft in the center. Then pipe a meringue base for your log, measuring 25 * 7 cm, and bake for about 1 hour (this time will depend on the size of your pieces) and let it dry for at least 30 minutes.

In a double boiler, melt the chocolate with the oil, then add the hazelnuts. Wait for the mixture to cool to a lukewarm temperature, 30-33°C, before pouring it over the log cake.

To finish Assembly The day before assembling, prepare the clementine insert. Place it in the freezer. On the day of assembly, the Swiss meringue should be ready; also prepare the lemon verbena cardamom mousse. In the bottom of the log mold, pour a layer of lemon ice cream mixture, then place the previously unmolded mini log clementine inserts. Completely cover the clementine insert with the lemon ice cream mixture up to the top of the mold, and press the Swiss meringue base down lightly to adhere. Place in the freezer for at least 8 hours. On the day of tasting, unmold the log and place it back in the freezer. Prepare the rock glaze; when it reaches working temperature, glaze the log and return it to the freezer until tasting. To cut it, prepare a large pot of very hot water to dip your knife in so it absorbs the heat, making it easier to cut. Enjoy your tasting. Find more tips and the step-by-step detailed recipe on the website.