Strawberry and lemon
sponge cake
ingredients :
- 320 g Egg yolks
- 200 g Cornflour
- 400 g Sicoly® sweetened strawberry purée
- 480 g Egg whites
- 320 g Sugar
- 1400 g Fat fromage blanc, whipped 40%
- 60 g Sicoly® lemon grated zest
- 240 g Sugar
process :
Cream the egg yolks with the sugar. Add the cornflour and mix well until smooth. Add the fromage blanc a little at a time and then add the SICOLY® strawberry puree and the SICOLY® lemon zest. Make a French meringue with the egg whites and sugar. Carefully fold in the first mixture. Bake at 200°C for 50 minutes. Freeze and slice
Hazelnut
crumble (3 logs)
ingredients :
- 210 g Hazelnut powder
- 180 g Butter
- 100 g Chopped hazelnuts
- 180 g Flour
- 180 g Brown sugar
process :
Mix all the ingredients together and spread out in an 8mm layer. Cut into the desired shape. Bake at 160°C for 15 to 20 minutes.
Passion fruit and strawberry
cream (3 log moulds 50 x 5 x 3 cm)
ingredients :
- 360 g Sicoly® sweetened strawberry purée
- 240 g Egg yolks
- 18 g
- 160 g Sicoly® passion fruit juice
- 200 g Sugar
- 90 g Water
process :
Make a custard with the SICOLY® fruit purees, egg yolks and sugar. Add the hydrated gelatin and mix. Empty into moulds and freeze.
Coconut
mousse (3 logs)
ingredients :
- 400 g Sicoly® sweetened coconut purée with grated coconut
- 100 g Egg whites
- 70 g Water
- 12 g
- 210 g Sugar
- 400 g Whipped cream
- 60 g Water (for gelatine)
process :
Heat some of the SICOLY® coconut puree and add the hydrated gelatin. Add the remaining puree. Make a syrup boiled to 120°C, pour it over the beaten egg whites to make an Italian meringue. When cool, add the whipped cream and carefully mix in the coconut puree. Assemble the log.
Orange
glazing
ingredients :
- 320 g Glucose
- 3 g Ruby powder
- 1 g Sparkling red colouring
- 300 g White couverting coating
- 20 g
- 130 g Water
- 1 g Yellow colouring
- 2 g White colouring
- 200 g Sweetened condensed milk
- 290 g Sugar
- 100 g Water (for gelatine)
process :
Bring the sugar, water and glucose to the boil. Add the gelatin and then the white chocolate. When the chocolate has melted, add the condensed milk. Mix with the colourings and sieve through a conical wiremesh strainer. Set aside for assembly.