Tropical yule log

Combine together

Pour onto a 60 x 40 baking tray and bake at 170°C for 10 min.

After cooking cut out 24 x 4cm strips (60g) for the moulds.

Add 30g of crisp on top of each strip of biscuit

Feuilletine™ praline ref: FNN-X23PFBO-656

Heat

Add

With

Bring to the boil then pour 35g onto the biscuit covered with the crisp. Refrigerate.

Pour the rest into a rectangular frame for the garnish.

Heat to 30°C

Pour over

Add

Soften with

Beat

Add to the first mixture at 30°C

Add

Put 200g of mousse into each mould.

Heat to 118°C

Add to

Beat with a whisk.

In a mould, pipe the Zéphyr™ mango white chocolate mousse, put in the banana and passion fruit jelly, then a rectangle of biscuit. Smooth with the mousse. Freeze. Turn out and pipe on 460g of Italian meringue. Scorch with the blowtorch. Decorate with a rectangle of jelly and silver dust.