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
- Mix everything, boil for 1 minute.
- 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
- In a blender, mix everything.
- Garnish with a mold that you have previously lined with greaseproof paper.
- 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
- Mix all ingredients in a blender.
- Roll out the dough on a baking sheet lined with greaseproof paper (about 1 cm thick).
- 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)
– 2 ripe mangoes (organic and green, very small)
- Mix curd, agar-agar, and coulis.
- Bring to boil and let it cool.
- Mix cashews with coconut milk.
- Pour the passionfruit cream into the coconut mixture very gently.
- Add the diced mango.
- 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
– 2 tablespoons passion fruit curd
– 1 g of agar
– 250 ml passion fruit coulis
- Mix everything, boil for 1 minute.
- Pour into your mold insert, allow to cool and then chill.
- Remove the log one hour before serving and top with the icing. You can add shaved coconut on top.
1 Comment
ça a l’air délicieux, yummy ! Merci !