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Exotic Christmas Yule Log with Passion Fruit, Mango and Lychee
A light and fruity Christmas Yule Log, composed of a passion fruit jelly insert with mango, a mango cream, a lychee mousse, all surrounded by a white chocolate coconut crisp and a coconut dacquoise. Perfect to finish a festive meal with a touch of exoticism.
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Cost Breakdown
Critical Success Points
- • Bring the jelly to a boil without letting the sugar caramelize
- • Precisely reach 83‑85 °C during the custards
- • Properly rehydrate the gelatin
- • Allow each layer to set in the freezer before adding the next
- • Check the mousse consistency before final assembly
Safety Warnings
- • Handle boiling liquids carefully to avoid burns.
- • Use the thermometer to avoid overheating the custard.
- • Do not let the gelatin dry out before adding it.
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