THE FESTIVAL CARNET
Mango and Coconut Yule Log Set with Agar
A mango-coco plant flank in the shape of a log, thickened with agar-agar and then taken in the refrigerator, without biscuit or insert, with some mango dice.
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A mango-coco plant flank in the shape of a log, thickened with agar-agar and then taken in the refrigerator, without biscuit or insert, with some mango dice.
Prepare the ingredients before starting and follow the indicated dimensions. The shape remains simple so that the result can be achieved in a family kitchen; times are indicative and texture cues prevail.
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The preparation step by step
Check the gelling agent
Uses pure agar-agar, weighed with a precise scale to the tenth of a gram, and not an already sweet dessert mixture. The dosages and instructions of some manufacturers differ: read the package before starting. There is no animal gelatin or egg in this formula.
Prepare the mold
Lay a silicone log mould about 1 liter, 25 cm long, on a rigid tray. Rinse the inside in cold water and drain it; do not grease it. Plan a horizontal location in the refrigerator.
Prepare the fruit puree
Weigh 300 g of smooth mango puree. If you start with a whole mango, remove the skin and core, mix finely and then weigh 300 g of puree.
Sugar and agar mix
In a small dry bowl, carefully mix 5 g of agar with 70 g of sugar. This distribution limits small clusters of gelling agent. Do not pour the agar in a pile in an already hot liquid.
Gathered cold
Stir the box of coconut milk to combine the thick part and the liquid. Weigh 500 g in a saucepan, then add the fruit puree, sugar-agar mixture and vanilla. Whisk while cold to disperse the dry ingredients evenly.
Activates the gelling agent
Heat on medium heat, stirring until boiling. Keep this boil for 1 minute, whipping constantly, or as specified by the manufacturer. Remove immediately from the heat: prolonged cooking is not useful.
Pour without waiting
Let the large bubbles settle for 1 to 2 minutes, then pour into the mold. Do not let the preparation cool in the pan: the agar begins to take while cooling. Gently tap the tray to level.
Cool and Refrigerated
Leave to cool for 20 to 30 minutes, then cover without touching the surface and place in the refrigerator for at least 4 hours. The final texture should be taken and supple, that of a flan, not a whipped foam.
Delicately demoulds
Gently spread the sides of the silicone mold, place the serving dish on it and then turn the whole. Remove the pan without pulling on the dessert. If the log remains fragile, put it back in the refrigerator for an hour before starting again.
Add the fruit to the service
Spread the 60 g of mango into small dice on top just before serving. Cut into 8 small slices with a thin, wet blade. Do not freeze this flan with agar: its texture can release water after thawing.
Conservation. Store in a closed box in the refrigerator at 4 °C maximum and consume within 48 hours. Do not leave the dessert at room temperature for long.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Can you replace agar with gelatin at the same weight?
Nope. These gelling agents have different methods of use and dosages. This formula is designed for agar and does not provide a conversion to gelatin.
Is the texture a foam?
Nope. It is that of a melting flan, homogeneous and a little firmer than a foam. There is no whipped cream in the preparation.
Is it suitable for a vegetarian or vegan dessert?
The formula does not contain animal products. Check the composition of coconut milk, purees and gelling agent; sugar is not replaced by honey.
Why avoid freezing?
Agar gel can lose water after thawing. Prepare this log the day before and simply keep it in the refrigerator.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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