Tropical yule log
Recipe
Lime biscuit
| ingredients | preparation |
|---|---|
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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. |
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Feuilletine™ praline
Add 30g of crisp on top of each strip of biscuit Feuilletine™ praline ref: FNN-X23PFBO-656 |
Banana passion fruit jelly
| ingredients | preparation |
|---|---|
|
Heat |
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Add |
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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. |
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Zéphyr™ mango mousse
| ingredients | preparation |
|---|---|
|
Heat to 30°C |
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Pour over |
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Add |
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Soften with |
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Beat |
Add to the first mixture at 30°C |
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|
Add |
Put 200g of mousse into each mould. |
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Italian meringue
| ingredients | preparation |
|---|---|
|
Heat to 118°C |
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Add to |
Beat with a whisk. |
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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. |