Preparation

• Make a meringue with the egg whites and a small amount of sugar. Melt the butter. Blend the remaining ingredients in a food processor until heated to 40°C. Pour in the butter. Gently mix the meringue with a spatula. Bake at 180°C for 18 minutes.
• Heat the water: at 30°C, add the sugars and at 45°C add the stabilizer with 10% of the sugar taken at the start. Bring to 85°C. Cool to 4°C. Leave to mature for at least 4 hours. Add the fruit puree and adjust the sorbet to 32° BRIX using the refractometer. Churn. Mold the blueberry confit over the top.
• Heat the puree to 40°C and add the powders. Bring to a boil for 1 minute. Let cool and pour into the insert molds. Freeze.
• Mix the shortbread in a food processor. Add the feuilletine and brown sugar. Add the butter. Spread the crispy biscuit over the blackcurrant insert.
• Heat the milk with the milk powder. At 30°C, add the sugars, at 40°C the fats and at 45°C, add the stabilizer with 10% of the sugar taken at the start. Pasteurize at 85°C. Cool. Leave to mature for at least 4 hours. Add the Cream Cheese and mix. Churn.
• Boil everything, strain, cover with film and let cool. Use the next day, hot with a gun or cold at 15/20°C.
• Assembly: Line the mold with Cream Cheese ice cream and push the insert to expel any air bubbles. Smooth the ice cream and seal with the biscuit. Freeze. Unmold the log and spray with a neutral icing. Decorate.