Fresco

Recipe for 3 units of 25 cm


Ingredients

Sicoly


Frozen lemon juice
No added sugar frozen morello cherry purée
Frozen pink grapefruit juice

Crumble


ingredients :

  • 300 g Butter
  • 300 g Flour
  • 360 g Almond powder
  • 300 g Brown sugar

process :

Mix all the ingredients and when well combined, roll out to 7 mm thick between 2 pieces of parchment paper and refrigerate for 1 hour. Cut out to the same length as the log mould and bake at 170°C in a fan oven for 16 minutes.

Pain de Gênes


ingredients :

  • 250 g Almond powder
  • 250 g Sugar
  • 160 g Eggs
  • 90 g Egg yolks
  • 150 g Cornflour
  • 175 g Egg whites
  • 150 g Melted butter

process :

Mix the almond powder with half of the sugar, the whole eggs and egg yolks and mix in the Kitchen Aid using the whisk until well blanched. Meanwhile, make a meringue with the egg whites and the remaining sugar. Carefully fold the meringue into the previous mixture using a rubber spatula. Finally, add the melted (but cool) butter and mix carefully again. Spread over a tray lined with parchment paper and bake for 15 minutes at 175ºC.

Cherry

jelly


ingredients :

  • 500 g Sicoly® morello cherry purée
  • 200 g Sugar
  • 15 g NH pectin

process :

Melt the SICOLY® morello cherry purée. Then add the sugar mixed with the pectin and bring to the boil. Pour on top of the baked Pain de Gènes sponge to a thickness of 0.5cm. Freeze.

Grapefruit

creamy


ingredients :

  • 135 g Eggs
  • 135 g Egg yolks
  • 500 g Sicoly® pink grapefruit juice 100%
  • 95 g Sugar
  • 8 g Gelatine leaf
  • 150 g Butter

process :

Make a custard with the eggs, egg yolks, SICOLY® pink grapefruit juice and sugar, heating to 85°C. Remove from the heat and add the gelatin sheets. Leave to cool down to 35°C and add the softened butter. Emulsify using a hand blender. Pour into insert Yule Log moulds and cover with the pain de Gènes and morello cherry jelly. Freeze.

Kiwi

mousse


ingredients :

  • 75 g Sicoly® bergamot juice
  • 12 g Gold gelatine leaves
  • 425 g Sicoly® unsweetened kiwi purée
  • 125 g Italian meringue
  • 300 g Whipped cream 35%

process :

Heat the SICOLY® bergamot juice and add the gelatin leaves. Mix the previous mixture with the SICOLY® kiwi purée and then with the Italian meringue. Fold in the semi-whipped cream delicately. Use immediately, pouring into the Yule Log moulds. Freeze.

Grapefruit

glazing


ingredients :

  • 1000 g Water
  • 400 g Sugar
  • 50 g Glucose liquide
  • 40 g NH pectin
  • 40 g Sicoly® lemon juice 100 %
  • 200 g Sicoly® pink grapefruit juice 100%
  • Colorants rouge et orange à votre convenance

process :

Warm the water and glucose. Combine the sugar and pectin and then pour into the water. Boil for 1 minute, stirring. Remove from the heat and add the SICOLY® lemon juice. When almost cold, add the SICOLY® pink grapefruit juice. Place in the fridge. Heat to 40°- 45°C and pour onto the previously frozen cake.

Finishing


Half-fill the Yule Log insert moulds with the grapefruit creamy. Then cover with the Pain de Gènes sponge and morello cherry jelly. Freeze and remove from the moulds. Pour the kiwi mousse into the large Yule Log mould until ¾ full. Add the grapefruit preparation. Cover with some more kiwi mousse and place the crumble on top to cover. Freeze. Remove from the moulds and glaze with the grapefruit glazing, Decorate with white chocolate decorations.