"Rising sun" square log

Recipe for Four logs

Recipe idea

Jean-Jacques BORNE

Institut de l'excellence culinaire, Boutique KAORI, MOF - France

Ingredients

Sicoly

SICOLY® frozen exotic fruit insert

SICOLY® frozen yuzu juice - Japan

Frozen lemon juice

No added sugar frozen Alphonso mango purée

No added sugar frozen passion fruit juice

For the lime

sponge cake

ingredients :

380 g Eggs
2 Lime zest
150 g Clarified butter
10 g Baking powder
170 g Flour
100 g Cream
150 g Almond powder
170 g Caster sugar
100 g Honey
2 g Fleur de sel

process :

Recipe is calculated to make two 40x40 cm trays

Mix all ingredients with a mixer. Spead onto baking trays and bake at 170°C for 8 to 10 minutes.
Once cooked and cold, cut out into 4 24 x 8 cm rectangles.

For the yuzu

sorbet

ingredients :

900 g Water
6 g Powdered milk 0% fat
36 g Crystal sugar
17 g Atomised glucose
8 g Sorbet stabilizer
34 g Sicoly® yuzu juice 100%
14 g Sicoly® lemon juice 100 %

process :

Mix together powdered milk, sugar, glucose and stabilizer. Add to warm water and bring to 85°C.

Add SICOLY® yuzu and lemon juice and store in the fridge for 24 hours.

Place in an ice cream maker to freeze quickly, Churn and use immediately.

For the mango and passion fruit

sorbet

ingredients :

520 g Water
37 g Sugar
14 g Atomised glucose
8 g Sorbet stabilizer
17 g Sicoly® passion fruit juice
78 g SICOLY® Alphonso mango purée

process :

Mix together powdered milk, sugar, glucose and stabilizer. Add to warm water and bring to 85°C.

Add SICOLY® passion fruit juice and Alphonso mango purée and store in the fridge for 24 hours.

Place in an ice cream maker to freeze quickly, churn and use immediately.

For the yellow

French meringue

ingredients :

120 g Egg whites
130 g Crystal sugar
120 g Icing sugar
25 g Almond powder
A.N. Cocoa butter
A.N. Natural yellow food colouring

process :

Beat the egg whites with crystal sugar until stiff. Delicately add the sieved icing sugar and the almond powder.
Pipe in small sticks and sprinkle with poppy seeds and dry papaya.

Bake at 100°C for one hour and a half.

Once cold, dip the sticks into coloured melted cocoa butter to prevent them from getting soft in the freezer.

Assembly

& finishes

Cut SICOLY® exotic log inserts at a size of 24 x 16 cm and place into a baking frame of the same size.

Place at the bottom of the frame the lime sponge cake and align on the top the fruit inserts. Fill in halfway with the yuzu sorbet. Place a second layer of sponge cake and fill in the rest with the mango and passion fruit sorbet. Freeze. Cut in half.

Decorate with the meringue sticks and freeze again.