FOR CHRISTMAS, COMBINE ALLEGORY WITH A DELICIOUS, EXOTIC BUCHE
An exotic log for a light end to a hearty meal. It features a rolled cookie, a passion fruit cream, a tangy passion fruit heart and a lightly spiced lime chantilly.
This log is a perfect match for a glass of our sparkling rosé wine, l'Allégorie.
Ingredients:
Log :
4 eggs
125g sugar
100g flour
25g almond powder
1 teaspoon baking powder
15g butter
Passion curd :
8 passion fruits
60g butter
250g sugar
3 eggs
Passion fruit compote :
4 passion fruits
25g sugar
2 pinches agar agar
Chantilly cream :
25cl full cream
Lemon zest
1 tablespoon sugar
Recipe:
- Chantilly cream
Infuse the cream with the lemon zest for at least 2 hours in a cold place.
Strain the cream to remove the lime zest. Whip the whipped cream until stiff. When set, add the sugar and beat for a further 1 minute.
- Passion curd
Remove the pulp from the passion fruit and strain to extract all the juice.
In a saucepan, combine the juice, eggs, sugar and butter. Cook over low heat, stirring, for 20 minutes, until thickened. Leave to cool.
- Passion fruit compote
Remove flesh from passion fruit. Put in a saucepan with the sugar and agar agar. Bring to the boil for a few minutes. Allow to cool, then transfer to a piping bag.
- Génoise
Break the eggs and separate the whites from the yolks. In a bowl, mix the yolks with the sugar and zest. Add flour, almond powder and baking powder. Beat the egg whites until stiff with a pinch of salt, then fold into the previous mixture. Transfer the dough to a baking tray lined with baking paper and smooth with a spatula. Bake at 210°C for 10 to 12 minutes, until barely golden.
Once cooked, immediately roll up the biscuit using the baking paper. Wrap in a clean tea towel and leave to cool.
Assembly and presentation
Unroll the cookie and remove the baking paper. Spread the passion fruit curd evenly over the cookie. Form a strip of passion jelly along one edge (this will form the heart of the log). Roll the log up tightly. Wrap in cling film and leave to rest for at least 2 hours.
Whip the cream until stiff, then decorate the log irregularly to form snow. Chill until ready to serve. Decorate at the last minute with gold leaves and passion fruit.