Clementine Vanilla Roll (Print Version)

# Ingredients:

01 - 25 g of butter.
02 - 1 egg.
03 - 60 g of sugar.
04 - Zest from half a lemon.
05 - 12 g of whole milk.
06 - 1/2 tablespoon of clementine juice.
07 - 37 g of olive oil.
08 - 62 g of flour.
09 - 2 g of baking powder.
10 - 300 g of clementine puree.
11 - 5 g of pectin.
12 - 90 g of sugar.
13 - 4 g of powdered gelatin.
14 - 30 g of egg yolks.
15 - 130 g of heavy cream.
16 - 1 vanilla pod.
17 - 1 teaspoon of vanilla extract.
18 - 300 g of heavy cream.

# Instructions:

01 - Set your oven to 170°C to warm up. Melt the butter, then put it aside to cool.
02 - Whisk the egg and sugar together until pale and fluffy. Mix in the cooled melted butter and zest.
03 - Stir in the clementine juice, olive oil, and milk. Finally, fold in the flour and baking powder. Pour the mix into a cake pan.
04 - Bake for 30 minutes. Once cooled, slice into a 28x8 cm rectangle, 1.5 cm thick.
05 - Line a round stainless steel insert with cling film. Combine sugar and pectin in a small bowl.
06 - Heat the clementine puree until steaming. Toss in the sugar-pectin mix, let it boil for 3 minutes while stirring. Cool it down, then pour it into the mold. Freeze it.
07 - Put gelatin in water to soften. Heat up the milk, cream, and scraped vanilla pod.
08 - Pour the warm milk over whisked yolks and sugar. Heat back to 83°C, add gelatin, and cool to about 20°C.
09 - Whip the cream into soft peaks. Carefully fold it into the cooled custard.
10 - Spread the vanilla mousse, add the frozen insert, and press in the sponge base. Freeze for at least 6 hours.
11 - Take out the frozen log, spray it with the coating, and decorate however you like.

# Notes:

01 - Spread the process over 3 days: day 1 for the sponge and filling, day 2 for mousse and assembly, and day 3 for decoration.
02 - For the best results, spray coating on a frozen log.