Recipe for Vanilla and Mango Ice Log without Eggs or Gluten

WARNING: this log should be prepared the day before and taken out to be placed in the refrigerator 2 hours before the meal. Start by preparing the mango insert: bring the 80 ml of mango juice to a boil with the 40 g of sugar and agar agar for 1 minute. Puree the 330 g of mango and incorporate the juice-sugar-agar agar mixture. Distribute this preparation into an insert mold (or mini cake molds) so that the insert can easily fit into the log or cake mold. Place in the freezer.

Prepare the vanilla mascarpone mousse: line the loaf pan with plastic wrap. Bring 70 ml of liquid cream to a boil with 100 g of sugar, a split vanilla pod, and agar agar. Set aside. Whip 250 ml of liquid cream into stiff peaks with a mixer, then fold in the mascarpone while continuing to whip. Once the cream-sugar-vanilla-and agar agar mixture has cooled, gently fold it into the mascarpone mousse.

Pour half of the mousse into the loaf pan, place it in the freezer for 1 hour and reserve the other half in the refrigerator. After an hour, remove the pan and the molds. Place the mango insert on top of the mascarpone mousse in the pan. Pour the other half of the mousse over the insert, ensuring the mixture fills the entire space of the mold. Place in the freezer for 1 hour.

After one hour, prepare the crisp: melt 100 g of chocolate with 2 tablespoons of liquid cream. Once melted, mix in the corn flakes, which you will have slightly crushed. Cover the mascarpone mousse with this crisp and place in the freezer until the next day.

To finish, at the moment of serving, unmold, cut the pineapple slices in half and place them on the sides of the log. On top, add the currants, then trim the ends.