Tropical Christmas Dessert! Mango & Passion Fruit Mousse Log Cake Recipe- A showstopper

Video Description

Celebrate Christmas with a tropical twist! In this festive recipe, Chef Frenchy shows you how to create a light, refreshing, and elegant Passion Fruit Mousse Log Cake — a modern take on the traditional Bûche de Noël. This stunning dessert features a silky passion fruit mousse, a soft sponge base, and vibrant flavours that bring sunshine to your holiday table. Perfect for Christmas lunch, dinner, parties, or impressing your guests with a professional-style pastry at home. 👉 In this video, you will learn: How to make a smooth passion fruit mousse How to assemble and mold a log cake Professional tips for glazing, decorating, and presentation How to get a perfect festive finish 🎄 Bring a touch of French pastry magic to your Christmas celebrations with Cooking with Frenchy! Christmas Exotic Log Cake-Mango & Passion Fruit You will need to plan this cake at home on a 2 to 3 days planner as this is challenging not so much in techniques but in freezing time. If you want to reproduce this cake as it is, you will need silicon molds, 1 for the insert (inside) and 1 for the log cake shape. Alternatively, you can use a cake ring. First do the insert. Mango-Passion fruit insert Ingredients: Mango 200g flesh Sugar 200 g Passion fruit 1 juice Lemon 1 zest Kaffir lime 1 zest Basil 5 leaves Mint 5 leaves Water 100 ml Agar-agar 2 g Method: Collect the flesh from the mango and juice the passion fruit. Zest lemon and kaffir lime In a sauce pot add the water, sugar, citrus zest, mango and passion fruit together and bring to a boil. Cook for 10 minutes or until the fruit looks like a puree. Meanwhile chopped the mint and basil together. Once the the fruit break down add the agar-agar and mix well for a minute. Remove from the heat and cool down a bit before adding the fresh herbs. Prepare your molds and fill them up with the puree. Place in the Freezer for 6 hours or until hard frozen. Lemon biscuit Ingredients: Eggs 4 Sugar 120 g Flour 125 g Butter melted 20 g Lemon 1 zest Method: Preheat oven at 180C Separate the eggs and the white into two different bowls. Whisk 60g of sugar with the egg yolks until light and fluffy. Best to use a hand mixer. Make a meringue with the egg whites. Whisk the whites and slowly incorporate the sugar. Add the lemon zest melted butter to the egg yolks. Fold in gently. Add alternatively the flour and meringue to the yolks mixture. Try to keep it smooth and aerated by folding gently. Spread the biscuit on a try with baking paper- 3 mm thick. Bake at 180C for 8 to 10 minutes. Cool down. Passion Fruit Mousse bavarois Ingredients: Passion fruit juice 250 ml Egg yolk 80 g -5 eggs Sugar 150 g Gélatine sheet 12 g Cream thicken 300 ml Method: In a saucepan, warm up the passion fruit juice to a simmer. Soak the gelatine into cold water. Meanwhile, whisk the egg yolk and sugar together until pale. Temper, poor a little of the juice onto the egg yolks, mix well and put it all back into the saucepan. Cook over low heat until the passion fruit anglaise thiscken and reach 72 C. Drain the gelatine and mix it well to the passion fruit sauce. Once cooked, cool it down straight away. Meanwhile whipped the cream to soft pick. When the Passion Fruit sauce reach 28 to 32 C, fold in the cream gently. Building the log cake. Cut 2 layers of biscuit to fit the mold. Measure properly. Why 2 and not 1? This is create a more balance dessert between mousse and cake textures. Pour and spread the mousse all over the inside of the mold ¼ of the mousse should be used. Place a layer of biscuit inside a little layer of mousse and the insert as per the video. Add more mousse to near the top and add the last layer of biscuit. Freeze until solid rock 6 to 12 hours. Finish and Garnish You can leave the cake is it if you want. Or spinkle some cocoa powder, or flock with a chocolate spray gun for a velvety effect or as I did finish with a chocolate glaze, using my recipe below. Follow the link. https://cookingwithfrenchy.com/recipes/mirror-glaze-a-modern-touch-to-glazing-cakes/ Top with Chantilly cream 150ml ,15 g icing sugar, vanilla paste to taste (whisk it all together to hard pick. Add fresh mango cube, pansies flowers, gold leaves for that festive season or your favorite Christmas decoration