Tangerine and Chocolate Log (French)

Chocolate Icing

• 85 g water, plus extra for soaking
• 110 g caster sugar
• 65 g double cream
• 2 gelatine leaves
• 40 g cocoa powder, unsweetened

Tangerine Sorbet

• 450 g tangerine or clementines, peeled, quartered then frozen
• 70 g icing sugar
• 1 Tbsp Cointreau
  ou 1 Tbsp Grand Marnier

Chocolate Ice Cream

• 3 large eggs, separated
• 100 g caster sugar
• 250 g mascarpone
• 2 tsp cocoa powder