Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 50 grams | Flour |
| 80 grams | Caster sugar |
| 30 grams | Ground almonds |
| 4 | Eggs; separated |
| 600 grams | Vanilla ice cream |
| Lemon curd | |
| 400 grams | Frozen blackcurrants |
| 100 grams | Sugar |
| ¾ litre | Red wine |
| 200 grams | Sugar |
| 300 grams | Grapes |
| Mint | |
| ¼ | Lemon; cut in pieces |
| ½ | Orange cut in pieces |
| 1 | Bay leaf |
| ½ litre | Double cream; whipped until stiff |
For the biscuit, beat the egg whites on medium speed to form soft peaks.
Gradually add the caster sugar and continue to beat until firm peaks. At a lower speed , add the egg yolk and carry on until well mixed. With a spatula fold the flour in gently. Spread the mix on to a piece of grease proof paper measuring 32 x 25 cm. Bake in oven at 180C/350F for 8-10 minutes, then leave to cool on a wire rack.
Place the blackcurrants in a pan with 100g of sugar and cook slowly until it is a jam consistency. Put aside. Reduce the wine with 200g of sugar, the bay leaf, the orange and the lemon until very syrupy, then pass through a fine sieve and put aside.
On a work surface, lay a wet cloth, place the biscuit over and spread the jam and half the lemon curd on to it. Then spread the ice cream and finish with lemon curd. Roll as a Swiss roll and wrap in cling film. Place in the freezer for 4 hours. After the 4 hours, pipe the cream over the log with a piping bag and place in the freezer again. Dip the grapes in the syrup and then in sugar and leave to dry. To dress, place a slice of the log on the centre of each plate. Spoon some of the syrup around and finish with the grapes and mint leaves.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.