Tropical yule log

Tropical yule log

Level:
Medium
Makes:
Recipe for 6 logs 25 x 5cm Silikomart mould: ref EAF01.

Lime biscuit

Used products: Lime biscuit

  • 160 g
    invert sugar
  • 640 g
    eggs
  • 240 g
    ground almonds
  • 270 g
    caster sugar
  • 270 g
    35% cream
  • 270 g
    flour
  • 15 g
    baking powder
  • 6 g
    salt
  • 160 g
    grape seed oil
  • 1
    lime 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.

Feuilletine™ praline

Add 30g of crisp on top of each strip of biscuit

Feuilletine™ praline ref: FNN-X23PFBO-656

Banana passion fruit jelly

Used products: Banana passion fruit jelly

  • 100 g
    passion fruit puree
  • 100 g
    Banana purée
  • 10 g
    water
  • 10 g
    glucose

Preparation: Banana passion fruit jelly

Heat

Used products: Banana passion fruit jelly

  • 30 g
    caster sugar

Preparation: Banana passion fruit jelly

Add

Used products: Banana passion fruit jelly

  • 6 g
    NH 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

  • 525 g
    mango puree
  • 35 g
    lemon 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

  • 8 g
    gelatin powder (200 Bloom)

Preparation: Zéphyr™ mango mousse

Add

Used products: Zéphyr™ mango mousse

  • 48 g
    cold water

Preparation: Zéphyr™ mango mousse

Soften with

Used products: Zéphyr™ mango mousse

  • 120 g
    egg white
  • 60 g
    caster sugar
  • 40 g
    invert sugar

Preparation: Zéphyr™ mango mousse

Beat

Add to the first mixture at 30°C

Used products: Zéphyr™ mango mousse

  • 340 g
    Whipped cream

Preparation: Zéphyr™ mango mousse

Add

Put 200g of mousse into each mould.

Italian meringue

Used products: Italian meringue

  • 1500 g
    caster sugar
  • 270 g
    water

Preparation: Italian meringue

Heat to 118°C

Used products: Italian meringue

  • 450 g
    egg 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.