Mango Raspberry Dream Log using a Magefesa
Magchef Plus 4540, Magchef Black
(4.9)
Preparation time
49 min
Total time
306 min
Servings
1
Calories / Serving
444 Cals
Difficulty
Average
Dive into a tropical paradise with this delightful mango and raspberry ice cream that will make your taste buds tango! Combining the luscious sweetness of mangoes with the tart zing of raspberries, this frozen treat is like a sun-soaked vacation in a bowl. Rumor has it that the idea of mixing these two fruits came from a daring chef who accidentally dropped his mangoes into a raspberry patch while trying to impress a food critic. The result? A flavor explosion that has since become a summer staple! So grab your ice cream maker and prepare to scoop up some happiness – just be ready to share, because this creamy concoction won’t last long!
Ingredients
- 4 Eggs
- 200 g Granulated sugar
- 120 g Flour t55
- 1 Teaspoon(s) Vanilla extract
- 350 g Raspberry
- 1 Tablespoon(s) Lemon juice
- 2 Mangos
Steps
Genoise
- Preheat the oven at 175°C.
- Line a baking sheet with baking paper
- Add 4 eggs, 120 g of granulated sugar in the food processor bowl.
- Place the whisk.
- Mix manual: 6:00min / 37°C / Speed 4.
- Remove the whisk.
- Add 120 g of flour t55, 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 4sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl on a baking tray.
- Spread the batter evenly
- Cook in the oven during 12min.
- Check if the genoise is lightly golden and springs back when touched
- Setaside the preparation content.
- Carefully roll it up with the parchment paper inside
Raspberry Compote
- Add 250 g of raspberry, 80 g of granulated sugar, 1 tablespoon(s) of lemon juice in the food processor bowl.
- Mix manual: 8:00min / 100°C / Speed 1.
- Mix manual: 10sec / 0°C / Speed 5.
- Setaside the preparation content.
Assembly
- Transfer the content of the preparation content on a workplan.
- Unroll the cooled genoise
- Transfer the content of the preparation content on the preparation content.
- Spread the cooled raspberry compote evenly over the genoise
- Carefully re-roll the genoise into a log
- Sliced, and add 2 mangos on the preparation content.
- Add 100 g of raspberry on the preparation content.
- Arrange thin slices of Mangos and Raspberries decoratively on top of the log
- Setaside the preparation content in a freezer during 4h .
- Serve Cold.
