Exotic Christmas log cake

Ingredients: 

Material

Traditional log cake frame of 10cm high and 40 cm long

Ingredients

  • 1/2 Pidy sponge sheet raspberry
  • 3x ¼ full fat cream
  • 3x 50 g sweetened gelatin powder
  • 100 g mango puree
  • 100 g raspberry puree
  • 100 g coconut puree
  • Cover the log cake frame with the Pidy sponge sheet raspberry
  • Beat 25 cl of the full fat cream for a few minutes
  • Heat the coconut puree to 40 ° C
  • Add the gelatin powder and let cool down
  • Gently stir the cream into the preparation with a spatula
  • Fill 1/3 of the log cake frame with the mousse
  • Refrigerate until gelatin binds
  • Repeat the operation for the other 2 purees / mousses
  • Cover the top of the loge cake with the Pidy sponge sheet raspberry
  • Place in the freezer for 3 hours
  • Remove from the frame
  • Garnish according to your desires