Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Adriano Zumbo: Passionfruit, lychee and coconut bûche de Noël


You'll need

160 gm pitted lychees (about 30), coarsely chopped 160 gm mango (about ½ large), coarsely chopped 2 tbsp passionfruit pulp (about 1½ passionfruit) 200 gm caster sugar gelatine leaves (titanium strength), softened in cold water 15 gm pineapple, diced   Coconut dacquoise 55 gm dessicated coconut 50 gm pure icing sugar, sieved 30 gm almond meal 75 gm eggwhite (about 2) 50 gm caster sugar 2 kaffir lime leaves, stalk removed, shredded   Coconut pandan mousse 75 gm caster sugar 50 gm eggwhite (about 1½) 250 ml (1 cup) coconut cream 2 pandan leaves, coarsely chopped gelatine leaves (titanium strength), softened in cold water 175 ml pouring cream, whisked to soft peaks   Marshmallows 225 gm caster sugar 125 gm eggwhite (about 3½) 1 vanilla bean, scraped seeds only 2 gelatine leaves (titanium strength), softened in cold water

Method

  • 01
  • Reserve 10gm each of lychee and mango, then process remaining lychee and mango in a small food processor until smooth. Add passionfruit pulp, stir to combine, then transfer one-quarter of fruit purée to a small saucepan. Warm over low heat, stir in sugar until dissolved. Squeeze excess water from gelatine, add to pan, stir to dissolve. Add to remaining puree, stir to combine, stir through pineapple, reserved lychee and mango, pour into a 9cm x 18cm loaf tin lined with plastic wrap, refrigerate until set (2-3 hours). Turn jelly out of tin, trim edges, then cut out four 2.5cm x 16cm strips (there will be jelly left over), refrigerate until required.
  • 02
  • Meanwhile, for coconut dacquoise, preheat oven to 180C. Combine coconut, icing sugar and almond meal in a bowl, set aside. Whisk eggwhite in an electric mixer until soft peaks form (1-2 minutes). Gradually add sugar, whisking continuously until firm peaks form (5-6 minutes), then fold through coconut mixture and lime leaves. Spread in base of a 20cm square cake tin, greased and lined with baking paper, smooth top. Bake until just beginning to colour (10-15 minutes), then cool in tin. Cut out two 2.5cm x 18cm strips and two 6cm x 18cm rectangles from dacquoise and set aside until required.
  • 03
  • For coconut pandan mousse, combine sugar and eggwhite in a small saucepan, stir over low heat until sugar dissolves. Warm to 65C on a sugar thermometer (2-3 minutes), then cool to room temperature. Transfer to an electric mixer, whisk until firm peaks form, set aside. Combine coconut cream and pandan leaves in a saucepan, simmer gently over very low heat to infuse (10-12 minutes). Squeeze excess water from gelatine, add to coconut mixture, stir to combine, then process with a handheld blender until smooth. Strain through a fine sieve into a bowl placed over ice, whisking occasionally until beginning to thicken (5-10 minutes). Fold through whipped cream and reserved meringue.
  • 04
  • Lightly oil a 35cm-long, 800ml-capacity bûche de Noël mould (see note), line with plastic wrap and half-fill with coconut pandan mousse. Place two strips of jelly end to end down centre, pressing firmly into mousse, then lay remaining jelly strips on top. Top with two dacquoise strips, placed end to end, then fill mould with remaining mousse, smoothing top. Top with dacquoise rectangles placed end to end to cover mousse completely, cover and freeze until firm (6 hours or overnight).
  • 05
  • Meanwhile, for marshmallows, combine sugar and 75ml water in a saucepan, stir over medium-high heat until sugar dissolves. Cook until mixture reaches 118C on a sugar thermometer (4-5 minutes), remove from heat. Squeeze excess water from gelatine, add to syrup with vanilla. Meanwhile, whisk eggwhite in an electric mixer until foamy, then add hot syrup in a steady stream, whisking continuously on low speed. Increase speed to medium and whisk until cooled to room temperature (6-8 minutes). Spoon into a piping bag fitted with a 1.5cm plain nozzle and pipe strips onto trays lined with lightly oiled baking paper, stand until firm and set (4-5 hours). Remove baking paper, roll marshmallow in icing sugar, shaking off excess, then cut into 4cm lengths with scissors dusted with icing sugar.
  • 06
  • To serve, unmould bûche de Noël onto a serving plate, arrange marshmallow over log and serve immediately.
Note Bûche de Noël moulds are half-cylinder moulds available from specialist kitchenware shops.

This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

At A Glance

  • Serves 15 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a KitchenAid prize pack!

Win more than $2400 worth of KitchenAid products in our latest competition. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 15 people

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×