Mango Passion Coconut Log
A light and fruity Christmas log, with exotic fruits and coconut with a crunchy touch. Ideal at the end of a festive meal!
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Ingredients
Passion mango insert
- 1,5 gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
- 145 g mango passion coulis at Picard, other, or homemade
- 2 egg yolks
- 1 oeuf
- 25 g granulated sugar
- 20 g unsalted butter
Soft coconut biscuit
- 30 g shredded coconut
- 25 g almond meal
- 30 g icing sugar
- 2 egg whites
- 10 g granulated sugar
Crispy milk chocolate
- 70 g pastry milk chocolate
- 40 g lace pancakes
- 7 g neutral oil sunflower type, grape seed
Coconut mousse
- 280 g heavy whipping cream 30% very cold
- 230 g coconut cream Kara brand in supermarket
- 2,5 gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
- 185 g quality white pastry chocolate
Passion mango mirror glaze
- 80 g mango passion coulis at Picard, other, or homemade
- 130 g granulated sugar
- 150 g Acacia honey
- 75 g heavy whipping cream 30%
- 5 gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
- 150 g quality white pastry chocolate
Prepare in advance
Passion mango insert
- Soften the gelatin in cold water. In a saucepan, bring the mango passion coulis to the boil. Apart from whisking the yolks, egg and sugar until the mixture lightens.
- Pour the hot coulis in two batches over the eggs while whisking. Return everything to the saucepan. Heat up to 84°, it will thicken and coat the spoon. Remove from the heat, add the drained gelatin then the diced butter.
- Smooth well and pour into an insert mold. Freeze for at least 2-3 hours.
Soft coconut biscuit
- Preheat the oven to 180° traditional heat. Pour the coconut into a pan, heat for a few moments to dry roast it. Leave to cool later.
- In a container, mix the almond powder, grated coconut, icing sugar. Beat the egg whites until soft, adding the powdered sugar as soon as they start to foam. Then, incorporate the dry ingredients into the egg whites using a spatula.
- Pour into a piping bag. Place a rectangle of dough (approximately the size of the mold) on parchment paper placed on a baking tray. Bake for 12-15 minutes. Leave to cool on the baking sheet then cut to the exact size of the log mold.
Crispy milk chocolate
- Melt the milk chocolate in the microwave or bain-marie. Remove from the heat, add the neutral oil. Crumble the lace crepes then pour in the melted mixture.
- Press this mixture onto a baking tray lined with parchment paper, making a strip the size of the log mold. Refrigerate before cutting if necessary.
Coconut mousse
- Soften the gelatin in cold water. In a saucepan, bring the coconut cream to a low boil. Remove from the heat, add the softened and drained gelatin. Pour, in two batches, over the chopped white chocolate, mixing with a spatula. The mixture should come down to 35°.
- In the meantime, whip the liquid cream until very stiff. Once the white chocolate is at temperature, incorporate the whipped cream in three batches, delicately, using a spatula. Proceed with assembly quickly.
Operating manual
- Pour the coconut mousse halfway into the mold. Add the still frozen creamy mango passion insert, pressing a little to push it into the mousse (not all the way to the bottom). Cover again with coconut mousse.
- Place the strip of crispy milk chocolate, pressing lightly. Then place the coconut biscuit on top, also pressing down. Fill the sides with coconut foam if necessary. Place in the freezer for at least 6 hours, overnight is better.
Passion mango mirror glaze
- Soften the gelatin in cold water. In a saucepan, heat the mango passion fruit coulis, sugar and honey. When the temperature reaches 103°, stop cooking. Add the cream and the softened and drained gelatin.
- Pour the mixture in three batches over the chopped white chocolate, mixing with a spatula. The icing should be very smooth. Leave to cool to 30-34° (use a thermometer).
- For the topping, place the frozen log on a rack with a collection dish underneath. Pour the icing onto the frozen log. If necessary, apply an additional layer for greater opacity, before the gelatin sets.
- Place the log in the refrigerator until ready to eat. Add your little decorations on top before enjoying: passion fruit wedges, white chocolate spirals etc...
- This log will keep in the refrigerator for up to 4 days.
Notes
Do you want to make the log in advance? It's possible ! As long as it stays in the freezer it's perfect. You take it out on D-Day to make the decoration, then you let it thaw gently in the refrigerator until tasting for 2 or 3 hours.
How to adapt the ingredients to the size of your mold? The volume calculation is mandatory...
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold