Christmas log coconut and passionfruit

All my friends ask me what I am preparing for Christmas… Actually it’s one of the times of year when I just lay feet under the table, because my family cooks astronomical amounts of delicious food: my mother Polish specialties (bortsch, makoviak cake,…), my father Marseille recipes, and my brother improvises desserts. My mother is allergic to gluten AND dairy (bad luck), thus decided to prepare a gluten-free, dairy-free and sugar-free Christmas log! She was inspired by this delicious recipe from the sublime blog Leaf, revisiting it her own way. I don’t think it is 100% vegan because there are traces of yellow eggs in the curd that we used.

The quantities allowed to make 2logs. Separate all elements at each step for making 2 logs.

1. Passion fruit insert
– 2 tablespoons passion fruit curd
– 1 g of agar
– 250ml passion fruit

  1. Mix everything, boil for 1 minute.
  2. Pour into your mold for the insert, allow to cool and then put in the fridge.

2. Coconut Mousse

-250g of cashew nuts (to besoaked overnight)
– 250g coconut cream or milk
– 50g coconut oil
– 50g grated coconut
– 2 tablespoons of Malibu

  1. In a blender, mix everything.
  2. Garnish with a mold that you have previously lined with greaseproof paper.
  3. Gently insert the passionfruit insert. Place in the freezer.

3. Chocolate and Hazelnut crunchy base

-150g hazelnuts
– 1 tablespoon cocoa powder
– 5 large or 10 small dates (100g)
– 6 tablespoons of coconut oil
– 3 tablespoons grated coconut

  1. Mix all ingredients in a blender.
  2. Roll out the dough on a baking sheet lined with greaseproof paper (about 1 cm thick).
  3. Place in the freezer.

4. Passion Fruit Mousse 

– 2 tablespoons passion fruit curd 
– 1 g of agar 
– 250 ml passion fruit coulis 
– 250g of cashew nuts (to be soaked overnight)
– 250g coconut cream or milk
– 2 ripe mangoes (organic and green, very small)

  1. Mix curd, agar-agar, and coulis.
  2. Bring to boil and let it cool.
  3. Mix cashews with coconut milk.
  4. Pour the passionfruit cream into the coconut mixture very gently.
  5. Add the diced mango.
  6. Pour everything into the mold, then place the crisp that you’ll cut to the size of the mold. Place in freezer for 1 night.
5.  Passion fruit icing
– 2 tablespoons passion fruit curd
– 1 g of agar
– 250 ml passion fruit coulis

  1. Mix everything, boil for 1 minute.
  2. Pour into your mold insert, allow to cool and then chill. 
  3. Remove the log one hour before serving and top with the icing.  You can add shaved coconut on top.

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