RAVIFRUIT I 26140 Anneyron I France I Tel: +33 (0)4 74 84 08 53 I Fax: +33 (0)4 74 84 14 56 I www.ravifruit.comRAVIFRUIT I 26140 Anneyron I France I Tel: +33 (0)4 74 84 08 53 I Fax: +33 (0)4 74 84 14 56 I www.ravifruit.com

An original recipe by Sophie Depraz, Consultant and Private Chef

S l a v a L o g

Photo courtesy of Pascal Lattes

METHOD

INGREDIENTS

RAVIFRUIT PRIVILEGE AREA Find all our basic recipes and create your own atwww.privilege.ravifruit.com

MAIN SPONSOR

ASSEMBLYPlace a piece of silicone (22 x 2 x 0.5 cm) in the bottom of a log mould to create an indent when the log is removed. Line the mould with the coconut mousse and top with sponge cake. Remove the cherry and elderfl ower confi t from the mould and place on top. Cover with a layer of coconut mousse and fi nish off with the coconut cereal crisp. Place in the freezer to set. Remove from the log mould and divide into two logs. Roll up a strip of elderfl ower marshmallow and place it on one log. Spray all over with white chocolate. Cover the bottom of the indent with a rectangle of grey modelling chocolate. Add your “Slava” character, made from modelling chocolate.

Elderfl ower marshmallow

Fluffy sponge cake

Coconut cereal crisp

Coconut mousse

Cherry and elderfl ower confi t

White spray gun mixture

Caster sugarInvert sugar (A) Water Glucose Invert sugar (B)200 bloom gelatine (powder)Water Elderfl ower cordial

Recipe for 2 logs

Elderfl ower marshmallow ButterMaple syrupPuffed riceOat fl akesChopped almondsDried cherriesToasted shredded coconutCoconut streusel

MilkButterCream cheeseFlourCornfl ourEgg yolksEgg whitesCaster sugarRavifruit lemon zestRavifruit lemon pureeTonka bean

Ravifruit morello cherry pureeLemon juiceElderfl ower cordialSugarInvert sugarRavifruit IQF Morello cherriesPectin NH

Ravifruit coconut puree Coconut milk Italian meringue200B gelatine + waterWhipped cream

Cocoa butterWhite chocolateTitanium dioxide

Elderfl ower marshmallow Soften the gelatine in the water. Heat the sugar, invert sugar (A), water and glucose to 110°C. Put invert sugar (B) into the bowl of a food processor and pour on the cooked sugars. Add the gelatine. Whisk until cool (30°C) while adding the elderfl ower cordial. Transfer to a piping bag with plain nozzle no. 15. Pipe slightly fl attened marshmallow strips onto a greased Silpat and leave to form a crust for 24 hours. Set aside 75 g of marshmallow to make the crispy base.

Coconut cereal crisp Mix together the cereals, dried fruit and coconut streusel. Melt the marshmallow with the maple syrup and butter. Pour onto the mix of cereals. Stir and spread out evenly on a lightly greased tray to a thickness of 1 cm. Cut into rectangles.

Fluffy sponge cake Melt the cream cheese with the butter and milk. Transfer to a mixing bowl and refrigerate. Add the egg yolks, lemon puree, lemon zest and grated tonka bean, then the sifted fl our and cornfl our. Beat the egg whites and sugar until stiff. Fold the stiff egg whites into the cream cheese mixture. Fill a mini-log silicone mould and bake at 160°C in a steam oven for 20-30 minutes.

Cherry and elderfl ower confi t Heat the Morello cherry puree, invert sugar, elderfl ower cordial and half of the sugar to 50°C. Stir in the pectin and the rest of the sugar, then the IQF Morello cherries. Boil for 1 minute and add the lemon juice.Pour into a 4 cm wide fl at-bottomed silicone mould. Place in the freezer to set.

Coconut mousseSoften the gelatine in the water. Heat up the coconut milk and add the gelatine. Mix with the coconut puree. Fold in the Italian meringue, then the whipped cream.

White spray gun mixture Melt, blend and strain all the ingredients.

Occasion Cakes and Logs

Coconut mousse

Fluffy sponge cake

White spray gun mixture

Cereal crisp

Marshmallow

100 g60 g

70 ml50 g50 g9 g

54 ml10 g

75 g15 g25 g

105 g75 g30 g30 g30 g

100 g

50 ml25 g

125 g30 g10 g60 g90 g75 g1 g

25 gTo taste

400 g12 g25 g

120 g8 g

160 g16 g

400 g80 g

150 g12 g + 72 ml

400 g

200 g250 g20 g

Cherry and elderfl ower confi t