Makes 5 desserts
Prepare the Crémeux. Make the ILLANKA & Coconut Crispy Base and spread 1300g into a 60 x 40cm frame. Store in the refrigerator. Prepare the ILLANKA Sponge mixture and pour 1550g onto the Crispy Base. Bake at 180°C (355°F) for approx. 14 minutes, then freeze. Once it has cooled, cut out 7 x 52cm strips. Use a piping bag with a 12mm plain round nozzle to pipe a 250g droplet shape of Crémeux into the “Slalom Insert” molds (Ref. 12433). Freeze. Make the Coconut Mousse, immediately pour 470g into each Slalom Insert mold (Ref. 12433) and freeze. Make the Chocolate Mousse and immediately pour 650g into Large Slalom Yule Log molds (Ref. 12487). Put the insert in place, then pour another 200g of Mousse. Finish by putting the Sponge and Crispy Base in place towards the top of the mold. Freeze. Use tempered chocolate to make the Yule Log ends. Turn out, ice and decorate the Yule Logs.