MANGO & COCONUT YULE LOG

Melt the coconut oil and praline in a bain-marie. Add the rest of the ingredients and mix well. In a 60 x 40 cm baking frame, spread the mixture to a thickness of 5 mm, then leave to cool. Cut into strips measuring 7 x 53 cm.

Prepare the gelatin mass. Mix the powders together. Add the powders to the mango puree and heat to 85°C. Add the gelatin mass, oil and Emul A. Blend until a smooth consistency is achieved. Leave to cool, then add the mango cubes. Pour over the soft coconut sponge cake and freeze. Cut into strips measuring 6 x 53 cm (inserts).

Toast the coconut at 160°C. Mix the dry ingredients together. Mix the wet ingredients together. Add the wet ingredients to the dry ingredients, then mix everything together until smooth. In a 60 x 40 cm baking frame, spread the mixture to a thickness of 1 cm. Bake at 170°C for 15 to 18 minutes until golden. Cut into strips measuring 7 x 53 cm.

Heat the purees with the invert sugar to 40°C. Add the sugar/Pectin mixture and bring to the boil for 1 minute. Pour the mixture into a silicone baking mat with raised edges to a thickness of 3 mm, then freeze. Cut into strips 4 cm wide.

Prepare the gelatin mass. Bring the purees and sugar to the boil. Add the gelatin mass, then cool to 35°C. Blend, then add the whipped cream and the zest.

Mix the powders together, then stir them into the purees and water. Add the glucose syrup and bring to the boil. Cool and store in the fridge, or use straight away.

Pipe the mango & ginger mousse into the PCB Création «Fond Plat» mould. Place the biscuit/cream insert on top, then cover lightly with mousse. Add the coconut crisp base and freeze. Glaze the Yule log, then place the strip of mango & passion fruit confit on top.