"Rising sun" square log
Discover an exclusive recipe by chef Jean-Jacques BORNE with SICOLY® brand new exotic log fruit insert
Ingredients
- 380 g Eggs
- 2 Lime zest
- 150 g Clarified butter
- 10 g Baking powder
- 170 g Flour
- 100 g Cream
- 150 g Almond powder
- 170 g Caster sugar
- 100 g Honey
- 2 g Fleur de sel
- 900 g Water
- 6 g Powdered milk 0% fat
- 36 g Crystal sugar
- 17 g Atomised glucose
- 8 g Sorbet stabilizer
- 34 g Sicoly® yuzu juice 100%
- 14 g Sicoly® lemon juice 100 %
- 520 g Water
- 37 g Sugar
- 14 g Atomised glucose
- 17 g Sicoly® passion fruit juice
- 78 g SICOLY® Alphonso mango purée
- 120 g Egg whites
- 130 g Crystal sugar
- 120 g Icing sugar
- 25 g Almond powder
- A.N. Cocoa butter
- A.N. Natural yellow food colouring
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