THE FESTIVAL CARNET
Homemade Mango and Passion Fruit Sorbet Yule Log
Homemade mango passion sorbet log: simple assembly, legible layers and precise markers for cold and cutting.
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Homemade mango passion sorbet log is prepared in a 25 cm mold and serves frozen. Unlike a log, it should not defrost for several hours. Plan a night in the freezer and only take it out just before the service.
The result is a uniform orange-yellow sorbet, without biscuit or cream. The steps specify when to soften, tamp and then firm the preparations. Durations are indicative.
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The preparation step by step
Check the mold and the cold
Choose a 25 cm log or cake mould, capacity about 1.3 liters, compatible freezing. Line it with cling film if necessary and put it on a board. Clear a flat place in the freezer set at 18 °C.
Prepare a syrup
Heat the 150 g of water with the 150 g of sugar until completely dissolved. Let it simmer for 1 minute and then cool for 30 minutes. Do not pour this hot syrup on the fruit.
Mix the fruit
Mix very finely the 600 g of mango, the 200 g of passion puree and the cold syrup. Sieve if the mango is fibrous. Refrigerate the preparation for 2 hours.
Take the sorbet
Pour into an ice cream maker and turbine according to the instructions of your machine until soft ice texture. Without sorbet, pour into a shallow dish and freeze, stirring vigorously every 30 minutes for 3 hours; the texture will be more granular.
Mould the sorbet
Spread the soft sorbet into the cold mould, in small spoonfuls. Cup to chase holes, then smooth. Do not add biscuit or cream: this log is only based on the sorbet.
Make it harden completely
Cover the surface in contact with cling film and freezes for at least 8 hours, until the center is hard. Do not overlay a heavy object on the mold.
Prepare the dish
Place the serving dish in the refrigerator for 20 minutes. Prepare a long knife, a glass of hot water and a clean cloth for cutting.
Unmolded still frozen
Take the log out of the freezer and gently peel off the pan or film around the dessert. Place it immediately on the cold plate, base underneath. Do not let the dessert melt to facilitate demoulding.
Let it soften briefly
Place the log in the refrigerator for 10 to 15 minutes before cutting. The knife must penetrate without forcing, but the layers must remain frozen. Adapts for a few minutes depending on the temperature and density of the ice.
Cut and cool
Dip the blade of the knife in hot water, wipe it and cut eight parts. Immediately re-freeze the portion that has not started to melt. Do not re-freeze a dessert that has become liquid.
Conservation. Keep the log well packaged in the freezer at 18 °C and consume it within two weeks. Do not re-freeze a dessert that has melted. Also respects the date and instructions of the ice cream or products purchased.
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
The Good Cold
This log is served frozen, relaxed for a few minutes in the refrigerator. A six-hour thawing would melt it.
A suitable mold
Use a mold compatible with freezing. A thermoformed mold is not automatically compatible with the oven: no cooking is done in the mold of this recipe.
Questions Before You Start
Can I prepare it the day before?
Yes, taking eight hours in the freezer makes preparation the day before particularly convenient.
Do I need a sorbet?
It gives a finer texture. The manual method with a shallow dish remains possible, with a more granular sorbet.
Can I use a Thermomix?
This sheet explains a method independent of any robot and does not provide unverified Thermomix settings. For guided execution with a precise model, use a compatible official Cookidoo recipe.
The recipes and creations cited
Find the guided recipes or creations of their author on the sites below. The sheet of this book remains an independent house proposal.
Baking tips for this recipe
- Check the dimensions of the mold and place it in the freezer before starting assembly.
- Respect cold grips between layers to avoid mixing them with demoulding.
- Prepare the dish and the finishing elements before unmolding, then follow the reheating time provided by the plug.
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.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.