Frozen mango logcake
From all the desserts to celebrate the end of the year, a frozen log is a lighter option after a very hearty meal. This version with exotic fruits, candied fruits and meringue will regale your diners.
1. The day before, layer a logcake mould with cling film or rhodoïd sheets. Cut the fruit confit into small cubes. Crush the meringue coarsely.
2. Slightly soften the mango sorbet and mix with the candied fruits. Immediately pour it into the mould and fill it up to 2/3 of its height. Make a trench in the middle and spread the crushed meringue then cover with the sorbet until the top of the mould. Smoothen the surface, wrap with cling film and freeze right away until the next day.
3. The next day, unmould the log and place it on a dish, decorate with fine strips of tropical fruit. Place the log in the freezer for 1 hour and cut into slices before serving.
Photo credit : Sucré Salé
