"Rising sun" square log

Recipe for Four logs


sicoly recipe
Sicoly chef recipe idea Jean-Jacques BORNE

Recipe idea


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

Ingredients

Sicoly


Frozen lemon juice
SICOLY® frozen yuzu juice - Japan
Frozen passion fruit juice
No added sugar frozen Alphonso mango purée
SICOLY® frozen exotic fruit insert

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.