320 g TPT Parisien extra grind
200 g eggs
48 g egg yolks
200 g egg whites
120 g sugar
120 g T45 flour
5 g albumin
Step
Whisk together the eggs, egg yolks and grind. Mix the albumin
with the egg whites and leave to stand for 5 minutes. Add the
sugar and whisk until you have a frothy meringue. Combine the
2 mixtures and fold in the sifted flour using a Maryse. Spread
onto a 60 x 40 cm baking tray. Bake at 220°C for 12 minutes.
2. LIME SPONGE CAKE WITH OLIVE OIL
Ingredients
360 g eggs
560 g sugar
67 g lime zest
160 g olive oil
385 g T45 flour
8 g baking powder
250 g cream (35% fat)
Step
Beat the eggs with the sugar and zest until frothy. Stir in the
olive oil, then the sifted flour and baking powder, and finally
the semi-whipped cream. Spread onto a 60 x 40 cm baking tray.
Bake at 180°C for 12 minutes.
3. KALAMANSI BITTER ORANGE INFUSION
Ingredients
350 g kalamansi puree
350 g orange and bitter orange puree
35 g sugar
1 Tahiti vanilla pod
5 mint leaves
5 coriander seeds
2 g liquorice
Step
Heat the purees. Add the spices and leave to infuse for
30 minutes.
4. BITTER ORANGE KALAMANSI CREAM
Ingredients
600 g kalamansi bitter orange infusion
60 g Cointreau® 60%
20 g gelatine powder
120 g water
400 g eggs
475 g sugar
500 g creamy butter
Step
Heat the infusion with the sugar, without bringing to the boil.
Gently mix half the infusion with the beaten eggs, then stir in
the rest. Prepare a custard at 82°C. Remove from the heat and
strain through a sieve. Dissolve the gelatine mass in the hot
mixture and leave to cool to 30°C. Add the butter in pieces.
Using a hand blender, blend to a smooth cream. Add the
Cointreau® and blend again. Pour into a 60 x 40 cm frame and
freeze.
5. CITRUS INFUSION
Ingredients
300 g citrus soft drink
1 lime zest
1 lemon zest
1 grapefruit zest
1 orange zest
1 stalk lemongrass
2 g fresh mint
2 g liquorice
1 Tahiti vanilla pod
7 g coriander
2 g juniper
Step
Heat the citrus soft drink. Add the ingredients and leave to infuse
for 24 hours.
6. GIN AND TONIC MOUSSE
Ingredients
250 g citrus infusion
6 g gelatine powder
30 g water
500 g cream (35% fat)
50 g sugar
60 g The Botanist® Gin 60%
Step
Soak the gelatine with the water. Dissolve the gelatine mass in
the citrus infusion previously heated with the sugar. Add The
Botanist® Gin. Leave to cool to 32-35°C before adding the lightly
whipped cream. Use immediately.
7. YUZU CARAMEL CRISP
Ingredients
800 g pailleté feuilletine
800 g almond praline 50%
650 g Zephyr caramel 35% chocolate
10 g yuzu powder
7 g Maldon salt
Step
Melt the chocolate at 50°C. Stir in the salt and yuzu powder, then
the almond praline and finally the feuilletine. Spread on a 60 x
40 cm baking sheet. Leave to crystallise in the fridge. Cut into 7
x 59 cm strips.
8. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Line the inside of a mould (17 x 59 cm log mould) with sponge cake.
Fill with approximately 600 g of gin and tonic mousse.
Place the frozen strips of bitter orange kalamansi cream (6 cm x 59 cm).
Spread with a second layer of gin and tonic mousse (+/- 300 g).
Cover with a lime and olive oil sponge cake and a final layer of gin
and tonic mousse (100 g).
Top with the yuzu caramel crisp.
Decorate with a Christmas theme.
