Here’s an exotic, fresh and light log that will delight your guests for the holidays. With a lime insert, coconut cream and coconut crisp, you’re in for a real treat!
Prep Time : 1h
Baking Time: 25 minutes
Rest Time: 12 h
Difficulty: easy
Yield: 10 servings
Ingredients
Lime insert
- 1 teaspoon agar agar
- 4 limes
- 2.11 oz sugar (60 g)
Coco Crisp
- 2.6 oz butter, melted (45 g)
- 1.2 oz brown sugar (35 g)
- 1.2 oz shredded coconut (35 g)
- 2.6 oz all-purpose flour (45 g)
- 1 pinch salt
- 1egg yolk
Coconut Cream
- 1.7 oz sugar (50 g)
- 1 1/4 cup heavy cream, cold (3 dl)
- 1 teaspoon coconut extract
- 3 tablespoons shredded coconut
Instructions
Lime insert
- 1 teaspoon agar agar
- 4 limes
- 2.11 oz sugar (60 g)
Start by making the lime insert: wash the limes and zest them directly into a saucepan. Then squeeze the limes and add the juice to the saucepan. Add the sugar and agar-agar, then bring to the boil. Immediately remove from heat and allow to cool for 10 minutes.
Pour the mixture into an insert mould or mini-cake tin, for example.
Place the inserts in the freezer for at least 2 hours or overnight.
Coco Crisp
- 2.6 oz butter, melted (45 g)
- 1.2 oz brown sugar (35 g)
- 1.2 oz shredded coconut (35 g)
- 2.6 oz all-purpose flour (45 g)
- 1 pinch salt
- 1egg yolk
The next day, make the coconut crisp: preheat the oven to 350°F (180°C).
Heat the coconut in a small saucepan, browning it slightly and giving it a roasted taste.
Place soft butter, brown sugar, coconut, flour and salt in food processor. Blend until smooth.
Roll out the dough between two sheets of baking paper or on a floured work surface. Shape into a rectangle the size of your log mold.
Bake 15 minutes.
Coconut Cream
- 1.7 oz sugar (50 g)
- 1 1/4 cup heavy cream, cold (3 dl)
- 1 teaspoon coconut extract
- 3 tablespoons shredded coconut
The next day, make the coconut cream: whip the cream, sugar and coconut extract until stiff. Add the coconut and mix gently.
Spread the cream in your log mould. Place in the freezer for 30 minutes to 1 hour to allow the cream to set.
To assemble: arrange the lime inserts in the cream, pressing them into the center of the log.
Smooth the cream over the inserts with a spatula.
Then place the coconut crisp on top, pressing it in slightly.
Place back in the freezer for at least 4 hours, preferably overnight, to facilitate unmolding.
On the day of tasting, remove the log from the freezer and decorate with Christmas ornaments.
Allow the log to thaw in the fridge for at least 5 hours before serving.
