Madeleine
cake base
ingredients :
- 170 g Caster sugar
- 70 g Honey
- 240 g Eggs
- 200 g Flour
- 8 g Baking powder
- 170 g Butter
- 150 g Cane sugar syrup
- 150 g Sicoly® calamansi juice
process :
Mix the sugar, melted honey and eggs. Combine the flour and baking powder and add to the mixture. Pour the melted butter. Bake for 20-25 minutes at 160°C. Leave to cool, and then freeze. This will help you when you cut it. Soaking syrup: 150 g of cane sugar syrup and SICOLY® Calamansi juice.
Calamansi and lychee
confit
ingredients :
- 450 g Sicoly® calamansi juice
- 240 g Sugar
- 30 g NH pectin
- 100 g Lychee liquor
process :
Whisk the pectin with a little of the sugar. Bring the SICOLY® Calamansi juice to the boil with the rest of the sugar. Add the pectin mixture and boil for 2 minutes. Next add the lychee liqueur and pour into a bûche insert mold. Freeze.
Light coconut
ceam mousse
ingredients :
- 500 g
- 170 g Cream 35%
- 32 g Dark rum
- 130 g Egg yolks
- 150 g Caster sugar
- 80 g Cornflour
- 10 g Gelatine
- 50 g Water
- 800 g Whipped cream
process :
Make a pastry cream with the SICOLY® coconut purée, the cream, the rum, the yolks, the sugar and the cornstarch. While hot, add the bloomed gelatin. Allow to cool slightly and add the whipped cream. Use immediately to fill the molds, inserting the cake base and the preserve. Freeze.
Finishing
Unmold and spray with white chocolate. Decorate with white chocolate strands, isomalt sugar and coconut meringue.