Caprese Christmas log
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 :
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.
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 :
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 :
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 :
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.