Pistachio - coconut
biscuit (2 sheets 60 x 40 cm)
ingredients :
- 375 g Egg whites
- 125 g Flour
- 60 g Pistachio paste
- 50 g Almond powder
- 200 g Caster sugar
- 250 g Noisette butter
- 3 g Baking powder
- 40 g Coconut powder
- 200 g Caster sugar
- 100 g Chopped pistachios
- 75 g Honey
process :
Whisk the egg whites with the sugar. Roughly mix the remaining ingredients except the butter. Delicately fold this mixture into the firmly whisked egg whites. Finally add the noisette butter. Cook on framed silicone sheets. Bake at 200°C for 6 minutes.
Lychee
ice cream (log of 55 cm)
ingredients :
- 400 g Milk
- 50 g Atomised glucose
- 50 g Skim milk powder
- 580 g Sicoly® sweetened lychee purée
- 200 g Sicoly® strawberry compotée (cut in little dices)
- 500 g Sicoly® strawberry compotée (for the insert)
- 10 g Stabilizer
- 240 g Saccharose
- 340 g Cream 35%
- 5 g Monostearates
process :
Heat the milk, cream and SICOLY® lychee puree. Mix together: the saccharose, powdered glucose, stabilizer and monostearates. Add this mixture in the lychee preparation to around 45°C in the pan. Bring the whole mixture to 85°C and pass through a conical sieve. Then immediately cool to between 4°C and 5°C (within less than two hours). Leave to mature for between 4 and 12 hours at 4°C to 5°C. Churn in mixer. Add the still-frozen cubes of SICOLY® strawberry compote. Store at -20°C.
Nappage
glace
ingredients :
- 1000 g Neutral topping
- 600 g Syrup
- 1000 g Glucose
process :
Bring to the boil and pass through a conical sieve. Keep in a cold place. Use between 32°C and 35°C.
Decoration
and finishing
Make up the iced log by inserting a sheet of SICOLY® strawberry compote of the height of the log mould. Place the biscuit and put in the freezer. Unmould and top with neutral topping. Decorate with chocolate sheet, isomalt red sugar decorations, frozen SICOLY® pasty halt strawberries and red rose petals.