21 g flour
62 g almond powder
73 g caster sugar (1)
102 g egg yolks
36 g caster sugar (2)
3 g dried egg yolks
20 g lemon confit
Step
Sieve the flour with the dried fruits powder and the sugar (1).
Beat the egg whites adding the sugar (2) and the dried egg yolks
to obtain a smooth and firm consistency. Finish by adding the
sieved powders and the lemon confit.
BAKING: On sheet or using a pastry bag to 180/190°C for
12 minutes.
2. COCONUT STREUSEL
Ingredients
57 g butter
57 g brown sugar
57 g almond powder
0.4 g salt flower
47 g flour
15 g grated coconut
Step
In the mixer, with the paddle, mix together the cold butter cut
into small pieces with the other ingredients to obtain a friable
and grainy mixture.
BAKING: 130°C. 5 x 5 minutes
3. STREUSEL PREPARATION
Ingredients
230 g coconut streusel
140 g chocolate with 30,4% of cocoa
10 g grated coconut
Step
Melt the chocolate and mix with the other ingredients. Spread
on baking sheet, then cut strips into 6 x 13 cm.
4. CITRONELLA CONFIT
Ingredients
226 g citronella puree
33 g sugar
33 g glucose powder
4 g pectin NH
10 g yellow lemon puree
Step
Heat half of the puree. To 40°C, add the mixture sugar – glucose
powder – pectin. Bring to a boil if necessary, then pour on the
remaining puree and the lemon puree to 5°C.
WARNING: Mix to soften the texture.
5. COCONUT PANNA COTTA WITH MOUNT GAY® RUM
Ingredients
150 g coconut puree
40 g grated coconut
30 g caster sugar
5 g gelatine powder
25 g water for gelatine
200 g full cream
10 g Mount Gay® rum 55% vol.
Step
Bring to a boil the puree, the sugar, the grated coconut and the
cream. Add the gelatine and the Mount Gay® rum and dress in
the molds.
6. LEMON WHITE CHOCOLATE MOUSSE
Ingredients
175 g yellow lemon puree
58 g cream
50 g egg yolks
50 g sugar
8 g gelatine powder
40 g water for gelatine
112 g white chocolate with 33,1% of cocoa
360 g full cream
Step
Bring to a boil the full cream with the lemon puree, whisk the
yolks with the sugar then cook to 85°C. Pour over the chocolate.
Mix to optimise the emulsion and add the whipped cream to
30°C.
7. WHITE ICING
Ingredients
600 g white chocolate with 33,1% of cocoa
300 g water (1)
400 g caster sugar
500 g glucose syrup
400 g sweet butter (Debic Végétop)
36 g gelatine powder
180 g water for gelatine (2)
100 g cocoa butter
600 g neutral topping
60 g water (3)
15 g Mona Lisa® Power Flowers blanc
Step
Make a syrup with water (1), sugar and glucose. Cook to 104°C.
Add the Debic Vegetop and the softened gelatine (2). Slowly
pour on the melted chocolate and the cocoa butter. As soon
as possible, mix to optimise the emulsion. Add the neutral
topping previously brought to a boil (3) and mix again. Leave
to crystallize for 24 hours before use. Re-heat the icing up to 32/34°C, mix to homogenise and to remove maximum air
bubbles. Apply the icing.
8. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Fill the mould with lemon chocolate mousse, insert inside the
frozen panna cota with Mount Gay® rum, citronella confit and
dacquoise with dried fruits.
Close the mould with the lemon white chocolate mousse and
the streusel, freeze.
Unmold the log and apply the white icing to 32°C. Decorate
with the stamp and introduce in the chocolate box, pre-molded
with white chocolate et colored in red.
