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.