Coconut-Passion and Mango Log

Bring a touch of exoticism and freshness to your Christmas meal with this gluten-free Coconut, Passion and Mango log Sweet and tangy, it combines the delicate scent of coconut, the liveliness of passion fruit and the sweetness of mango. Light and colorful, this log is perfect for ending a festive meal on an original and delicious note.

Preparation time 30 mins

Cooking time 15 mins

Rest time 4 hrs

Total time 4 hrs 45 mins

Difficulty: intermediary

Servings: 5

Ingredients

For the rolled biscuit:
4 eggs, at room temperature
120 g of sugar
50 g cornstarch
70 g rice flour
1 pinch of salt
For the coco-passion mousse:
200 ml coconut milk
2 sheets of gelatin (or 1.5 to 2 grams of agar-agar for a vegan version)
50 g of sugar
100 g of passion fruit pulp
200 ml of very cold full-fat liquid cream (be sure to put your utensils (bowl and mixer) in the freezer at least 30 minutes before)
For the mango compote:
200 g diced mango
2 Tbsp of sugar
1 tsp lemon juice
For decoration:
Coconut shavings or powder
Diced mango and passion fruit pulp

Preparation

1
1. Prepare the rolled biscuit:
2
Preheat the oven to 180°C and line a baking tray with baking paper.
3
Separate the egg whites from the egg yolks. Whisk the yolks with the sugar until the mixture whitens. Add the cornstarch and rice flour.
4
Beat the egg whites with a pinch of salt and gently incorporate them into the previous mixture.
5
Spread the dough evenly on the baking sheet and bake for 10 minutes, until the biscuit is lightly golden.
6
Remove the biscuit from the oven, turn it over onto a clean, damp cloth, then gently roll it in the cloth. Leave to cool.
7
2. Prepare the coco-passion mousse:
8
Soften the gelatin leaves in cold water. If using agar, follow the manufacturer's instructions.
9
Gently heat the coconut milk with the sugar and the passion fruit pulp. Add the drained gelatin (or agar-agar) and stir until completely dissolved. With agar-agar, heat the mixture for two minutes. Leave to cool.
10
Whip the liquid cream into whipped cream and gently incorporate it into the cooled coconut milk-passion mixture.
11
3. Prepare the mango compote:
12
Heat the diced mango with the sugar and lemon juice in a saucepan over low heat until the mango is soft.
13
Mix lightly to obtain a smooth compote or with a few pieces. Leave to cool.
14
4. Assemble the log:
15
Gently unroll the cooled biscuit and spread a thin layer of mango compote over the entire surface.
16
Add a generous layer of coco-passion mousse.
17
Roll the biscuit onto itself, lightly tightening, then wrap it in cling film. Refrigerate for at least 4 hours so that the log sets well.
18
5. Decorate the log:
19
Place the log on a serving dish. Cover it with a thin layer of remaining mousse (or whipped cream).
20
Decorate with coconut shavings, diced mango and a drizzle of passion fruit pulp for an exotic and colorful touch.

Keywords: Gluten-free Coconut-Passion and Mango Log, gluten-free Christmas log recipe, gluten-free Christmas dessert, easy Christmas dessert

Read it online: https://glutenevasion.fr/recette/buche-coco-passion-et-mangue/