Caprese Christmas log


sicoly recipe Caprese Christmas log
Sicoly chef recipe idea Jean-Sébastien CLAPIE

Recipe idea


TRUNK (HOTEL) Tokyo​

Ingredients

Sicoly


Sweetened strawberry purée
Frozen orange juice - Sicily
Frozen lemon juice
No added sugar frozen white peach purée - France
No added sugar frozen raspberry purée

For the

dried basil


    process :

    Cook the fresh basil leaves in the oevn until dry.
    When out, finely chop.​

    For the Joconde

    sponge cake


    ingredients :

    • 96 g Eggs
    • 60 g Egg yolks
    • 117,5 g Icing sugar
    • 117,5 g Almond powder
    • 217,5 g Egg whites
    • 54 g Sugar
    • 92,5 g Flour
    • 5 g Dried basil

    process :

    Recipe for a 60 x 40 cm tray.

    In a mixer, using the whisk, beat together the almond powder, icing sugar, eggs, egg yolk, flour and basil.
    At the same time, in a mixer, with the whisk, prepare a French meringue with the egg whites and sugar.
    Mix the two mixtures together and spread evenly on a baking tray. Bake at 180°C for 10 to 12 minutes.
    Leave to rest on a grid when cooked. Cut in a 23,5 cm x 5,5 cm rectangle to use as a base for the Christmas log.

    For the pistachio

    crunch


    ingredients :

    • 200 g Finely chopped pistachios
    • 35 g Maltosec
    • 3 g Salt
    • 25 g Water

    process :

    Mix all ingredients together in a bowl and roll out to a 2 mm thickness.

    Bake at 130° C for approximately 30 minutes.

    When out of the oven, cut out a 22,5 cm x 3,5cm rectangle.

    For the

    gaspacho


    ingredients :

    • 230 g Tomato juice
    • 80 g Sicoly® sweetened white peach purée
    • 117,5 g Sicoly® orange juice
    • 3 g Basil
    • 75 g Caster sugar
    • 6,6 g Gelatin GOLD
    • A.N. Cinnamon powder
    • A.N. Red colouring

    process :

    Soak gelatin inside cold water.

    In a blender, Mix all ingredients together except colouring and gelatin. Finely strain. Add the red food colouring.
    to prepare the jelly, heat part of the gaspacho and add the gelatin.
    Mix and add the rest of the gaspacho.

    For the white chocolate &

    mascarpone ganache


    ingredients :

    • 250 g Milk
    • 250 g Cream
    • 6 g Gelatin GOLD
    • 125 g Zéphyr white chocolate
    • 50 g Mascarpone

    process :

    Heat the milk and cream. Add the gelatin, previously soaked and drained.
    Pour over the white chocolate and mix in a ganache. When reaching 50°C, fold in the mascarpone into the  ganache until smooth.

    For the tomato &

    strawberry mousse


    ingredients :

    • 150 g Tomato juice
    • 150 g Sicoly® sweetened strawberry purée
    • 50 g Sugar
    • 10 g Sicoly® lemon juice 100 %
    • 225 g Whipped cream
    • 10 g Gelatine

    process :

    Soak gelatin inside cold water.

    Heat part of the tomato juice, SICOLY® strawberry purée and sugar. Add the drained gelatin. Add the rest of the strawberry purée, the tomato juice and SICOLY® lemon juice. Cool down to 30°C and fold in whipped cream.

    For the

    red glazing


    ingredients :

    • 90 g SICOLY® no added sugar frozen raspberry purée
    • 40 g Water
    • 90 g Sugar
    • 100 g Glucose
    • 90 g Condensed milk
    • 130 g Zéphyr white chocolate
    • 8 g Gelatine leaves
    • A.N. Red colouring
    • A.N. Yellow colouring

    process :

    Heat water, sugar, SICOLY® raspberry purée, glucose and condensed milk together. Add the gelatin. Pour over the chocolate and mix. Adjust the colour with the food colourings and mix again.

    Use the glazing the day after.

    For the white

    rock glazing


    ingredients :

    • 200 g Zéphyr white chocolate
    • 24 g Maltosec

    process :

    Melt the white chocolate and add maltosec little by little. Leave to solidify in the fridge and crush into small pieces.

    Assembly &

    Finishes


    For the small Silikomart® ‘‘Candle in the wind’’ mould for the insert :
    Fill in the mould alternating between 1 cm layers of gaspacho (1st layer : 25 g – 3rd layer : 70g) and 1 cm layers of white chocolate and mascarpone ganache (2nd layer : 65 g – 4th layer : 80 g). Leave to set in the deep freezer between each layer. There should be 4 layers in total ( 2 of gaspacho and 2 of ganache).
    Take the insert out of the mould and place some ganache on the bottom to make the pistachio crunch stick.


    Fill in the Silikomart® ‘‘Candle in the wind’’ big mould of tomato and strawberry mousse. Insert the previous assembly in the center. Finish with the rectangle of Joconde sponge cake. Deep freeze.

    Take out of the mould and coat with the red glazing. Decorate with the white rock pieces on the sides and a golden belt made with dark plastic chocolate.