Avocado and Chocolate Log

Avocado and Chocolate Log


Light white Japanese biscuits

Used products: Light white Japanese biscuits

  • 182 g
    whole egg(s)
  • 71 g
    granulated sugar
  • 2 g
  • 50 g
    peanut oil
  • 202 g
  • 15 g
    baking powder
  • 273 g
    egg white
  • 170 g
    granulated sugar
  • 6 g
    cream of tartar

Preparation: Light white Japanese biscuits

Place the egg whites and cream of tartar in the freezer. 
Whip the egg whites with the cream of tartar and granulated sugar 2.
In a bowl, mix, without whipping, the eggs, granulated sugar 1, salt and peanut oil.
Sift the flour and baking powder together and add.
To complete the mixture, incorporate the beaten egg whites.
Pour into a 40 x 60 cm Flexipan.
Pre-heat the oven to 200 degrees. 
Put the mixture into the fan assisted oven at 180 C then lower the temperature of the oven to 145 C, and bake for 12 minutes.
Place a sheet of parchment paper over the biscuit base.
Turn it over onto the plate.
Leave to cool.

Mexique chocolate ice cream

Used products: Mexique chocolate ice cream

Preparation: Mexique chocolate ice cream

In a pan, bring the milk, cream and inverted sugar syrup to the boil.
Add the mixture (granulated sugar, stabiliser and milk powder).
Bring to the boil once more.
Add the chocolates.
Cool to  4°C.
Leave to rest for at least 4 hours.
Mix and stir thoroughly.

Mexican avocado ice cream

Used products: Mexican avocado ice cream

  • 550 g
  • 100 g
  • 470 g
  • 100 g
    granulated sugar
  • 100 g
    atomised glucose
  • 60 g
    0% fat powdered milk
  • 6 g
    stabiliser 2000
  • 1 pod(s)
    Mexican vanilla
  • 30 g
    amaretto liqueur

Preparation: Mexican avocado ice cream

In a pan, bring the milk, cream and vanilla to the boil. Add the mixture (granulated sugar, stabiliser and powder milk). Cook at 83°C.
Add the avocado and amaretto liquor. Mix. 
Rapidly cool down to 4°C.
Leave to rest for at least 4 hours.
Mix and stir thoroughly.

St. James Rum Punch

Used products: St. James Rum Punch

  • 200 g
    granulated sugar
  • 200 g
  • 100 g
    St. James amber rum
  • 7,5 g
    silver gelatin leaves

Preparation: St. James Rum Punch

Leave the gelatin sheets to soak in cold water for at least 20 minutes.
In a pan, bring the water and granulated sugar to the boil.
Thoroughly squeeze the gelatin sheets then add. 
Cool to 20°C  then add the St. James rum.
Leave to one side.

French meringue

Used products: French meringue

  • 300 g
    egg white
  • 35 g
    granulated sugar
  • 200 g
    icing sugar
  • 110 g
    icing sugar
  • 160 g
    caster sugar

Preparation: French meringue

Whip the egg whites with 35 g of granulated sugar in a planetary mixer. During whipping, add 200 g of icing sugar.
After whipping, shrink with 160 g of granulated sugar.
Stop and use a spatula to incorporate the sieved mixture (110 g icing sugar).
Use a striated sac à poche piping nozzle to create 15 cm long meringue decorations and bake at 100°C  for two hours.
Leave to one side.


Place a layer of avocado ice cream followed by Mexique chocolate ice cream in a 1 cm high cake tin. Place in freezer. Cut into slices 10 cm long and 4 cm wide. Place in freezer.

Temper some Mexique chocolate. Extend a thin layer of chocolate between two sheets of acetate. Form very thin Mexique chocolate rectangles: 4 cm wide and 10 cm long. Leave to crystallise and then leave the chocolate wafers to one side.

Cut the biscuit bases, 4 cm wide and 10cm long, and wet with the St. James rum. Leave to one side.

Place a layer of Mexique chocolate ice cream on the biscuit base, followed by a rectangle of Mexique chocolate, then a layer of avocado ice cream. Place in freezer.


Cover with a thin layer of almond paste whitened with titanium dioxide. 
Cut into 4 cm wide and 10 cm long strips.
Use different sizes of smooth sac à poche nozzle to decorate. 
Add the white almond paste decorations to dessert.
Apply meringue decorations on each side.
Garnish with small meringues and Mexique chocolate pieces and fresh mint.