📅 Day -2 – Inserts & Sponge

Raspberry Confit:

• Mix sugar and pectin.
• Heat raspberry purée to 40°C, then add sugar/pectin mixture.
• Bring to a boil while whisking continuously.
• Pour into a film-lined insert mold and freeze for at least 5 hours or overnight.

Lychee Crémeux:

• Heat lychee purée to a boil.
• Whisk yolks, egg, and sugar until pale.
• Pour hot purée over egg mixture, then cook to a gentle boil while whisking.
• Remove from heat. When the mixture reaches 50°C, add butter and blend.
• Pour over frozen raspberry confit. Freeze again for at least 5 hours.

Almond Sponge:

• Preheat oven to 180°C and line a baking tray.
• Sift together flour, cornstarch, and baking powder.
• Cream butter and powdered sugar until fluffy.
• Add almond flour, then the eggs, and finally the dry ingredients.
• Spread or pipe into a rectangle mold and bake 8–10 minutes.
• Let cool, then cut to 22 × 6.5 cm.

Raspberry Crunch:

• Lightly crush cornflakes.
• Melt raspberry chocolate and stir in oil.
• Mix in cornflakes and spread evenly into a mold.
• Freeze until firm.

📅 Day -1 – Mousse & Assembly

Rose Mousse:

• Bloom gelatin in water.
• Whisk yolks and sugar until light.
• Heat milk and rose syrup to a boil.
• Gradually whisk into egg mixture, return to pot, and cook to 82°C.
• Remove from heat, stir in gelatin, and blend if needed.
• Cool to 30–35°C.
• Whip cream to soft peaks and fold into rose custard gently.

Assembly:

• Fill silicone mold halfway with rose mousse. Spread evenly up the sides.
• Insert the frozen raspberry/lychee layer and the almond sponge topped with crunch.
• Press lightly, then smooth the top.
• Freeze at least 24 hours before glazing.

📅 Day 0 – Mirror Glaze & Finishing

Mirror Glaze:

• Bloom gelatin in water.
• In a tall container, place white chocolate, condensed milk, bloomed gelatin, and white coloring.
• Heat sugar, glucose, and water to 104°C.
• Pour over chocolate mix and blend gently with immersion blender (avoid bubbles).
• Strain and refrigerate overnight with plastic wrap on surface.

Final Glaze:

• Reheat glaze to 35°C. Divide into 3 containers.
• Color each portion: one white, one rose pink, one ruby red.
• Lightly blend each color.
• Layer the 3 colors gently into one pitcher (do not stir).
• Unmold frozen log, place on rack with a tray beneath.
• Pour glaze from one end to the other in a straight, slow motion to create stripes.
• Let excess drip, remove with a spatula, and transfer to serving dish.