Sudachi and coconut log

Recipe for 8 - 10 servings


Ingredients

Sicoly


SICOLY® frozen sudachi juice - Japan
Frozen coconut purée with grated coconut

Sudachi

curd


ingredients :

  • 75 g Sicoly® sudachi juice
  • 100 g Caster sugar
  • 55 g Soft butter
  • 20 g Maize starch
  • 2 Eggs
  • 1/2 Gelatine leaves (1g)

process :

Place the gelatine leaf in cold water to soften. Bring the Sicoly®’s sudachi juice to the boil. Meanwhile, whisk the eggs and sugar together. Add the cornstarch. Pour the boiling juice gradually over the rest of the preparation, beating continually. Transfer to a pan and cook over a medium heat, stirring constantly, until the mixture thickens. Remove from the heat and add the softened and strained gelatine. Mix. Finally, add the chilled cubed butter and mix until it has melted completely. Pour into an insert mould and place in the freezer for at least 3 hours.

Coconut

shortbread


ingredients :

  • 60 g Flour
  • 50 g Salted butter
  • 30 g Brown sugar
  • 30 g Desiccated coconut
  • 1/2 cc. Yeast
  • 1 Egg yolk

process :

Pre-heat the oven to 180°C. Mix all the dry ingredients together. Add the chilled, cubed butter and mix using the sanding method. Add the egg yolk, mix again until a homogenous dough is obtained. Spread the dough out to a thickness of 3 to 4 mm. Cut into rectangles slightly smaller than the log mould. Bake in the oven for 15 to 20 minutes. Set aside.

Coconut

mousse


ingredients :

  • 400 g Sicoly® sweetened coconut purée with grated coconut
  • 200 g Whipped whipping cream
  • 60 g Sugar
  • 30 g Water
  • 5 Gelatine leaves (10g)
  • 1 Egg white

process :

Soak the gelatine leaves in cold water to soften. In a pan, bring half the Sicoly®’s coconut purée with grated coconut to the boil. Remove from the heat and incorporate the softened and strained gelatine and then add the remaining Sicoly®’s coconut purée with grated coconut. Set aside. Heat the water and sugar. Meanwhile, start to whisk the egg whites. When the syrup reaches 117°C, drizzle it into the egg white, constantly beating. Whisk until the meringue has cooled. Set aside. Using a large whisk, carefully fold in the meringue and then the coconut cream chantilly, cooled but not set. Three-quarter ll the log mould with the preparation. Add the sudachi curd insert, cover with mousse and top with the coconut shortbread. Place in the freezer overnight.

Green velvet

coating


ingredients :

  • 100 g Cocoa butter
  • 125 g "Ivory" couverture white chocolate
  • Green fat soluble colouring

process :

Melt the white couverture coating and the cocoa butter in a bain marie. Add the green colouring. When the mixture reaches 40°C, use a paint spray gun to spray it over the log when it is removed from the freezer. Stand in a cool place for at least 6 hours.