Tropical yule log
- Level:
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Medium
- Makes:
-
Recipe for 6 logs 25 x 5cm Silikomart mould: ref EAF01.
Lime biscuit
Used products: Lime biscuit
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5.6 ozinvert sugar
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1.4 lbeggs
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8.5 ozground almonds
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9.5 ozcaster sugar
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9.5 oz35% cream
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9.5 ozflour
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0.5 ozbaking powder
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0.2 ozsalt
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5.6 ozgrape seed oil
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1lime zest
Preparation: Lime biscuit
Combine together
Pour onto a 60 x 40 baking tray and bake at 170°C for 10 min.
After cooking cut out 24 x 4cm strips (60g) for the moulds.
Banana passion fruit jelly
Used products: Banana passion fruit jelly
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3.5 ozpassion fruit puree
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3.5 ozBanana purée
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0.4 ozwater
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0.4 ozglucose
Preparation: Banana passion fruit jelly
Heat
Used products: Banana passion fruit jelly
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1.1 ozcaster sugar
Preparation: Banana passion fruit jelly
Add
Used products: Banana passion fruit jelly
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0.2 ozNH pectin
Preparation: Banana passion fruit jelly
With
Bring to the boil then pour 35g onto the biscuit covered with the crisp. Refrigerate.
Pour the rest into a rectangular frame for the garnish.
Zéphyr™ mango mousse
Used products: Zéphyr™ mango mousse
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1.2 lbmango puree
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1.2 ozlemon juice
Preparation: Zéphyr™ mango mousse
Heat to 30°C
Used products: Zéphyr™ mango mousse
Preparation: Zéphyr™ mango mousse
Pour over
Used products: Zéphyr™ mango mousse
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0.3 ozgelatin powder (200 Bloom)
Preparation: Zéphyr™ mango mousse
Add
Used products: Zéphyr™ mango mousse
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1.7 ozcold water
Preparation: Zéphyr™ mango mousse
Soften with
Used products: Zéphyr™ mango mousse
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4.2 ozegg white
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2.1 ozcaster sugar
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1.4 ozinvert sugar
Preparation: Zéphyr™ mango mousse
Beat
Add to the first mixture at 30°C
Used products: Zéphyr™ mango mousse
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12.0 ozWhipped cream
Preparation: Zéphyr™ mango mousse
Add
Put 200g of mousse into each mould.
Italian meringue
Used products: Italian meringue
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3.3 lbcaster sugar
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9.5 ozwater
Preparation: Italian meringue
Heat to 118°C
Used products: Italian meringue
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1.0 lbegg white
Preparation: Italian meringue
Add to
Beat with a whisk.
Assembly
In a mould, pipe the Zéphyr™ mango white chocolate mousse, put in the banana and passion fruit jelly, then a rectangle of biscuit. Smooth with the mousse. Freeze. Turn out and pipe on 460g of Italian meringue. Scorch with the blowtorch. Decorate with a rectangle of jelly and silver dust.
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