Mini iced yule logs with matcha tea Okumidori and mango/passion fruit filling

Sabine has prepared delicious mini ice cream logs for us to celebrate the holiday season. The umami flavor of matcha tea pairs wonderfully with the sweetness of the mango/passion fruit filling.

For 8 mini logs or 1 log for 6-7 people

Ingredients:

Matcha dacquoise: culinary grade matcha

- 90 g organic almond powder
- 50 g organic powdered sugar
- 25 g organic cornstarch
- 100 g organic eggs
- 1 teaspoon of organic culinary matcha tea

Mango/passion fruit froth:

- 180 g organic mango purée
- The juice of two organic passion fruits
- 1 sheet of organic gelatin (or organic agar-agar)
- 65 g very cold organic whipping cream

Okumidori matcha cream:

- 335 g organic whole milk
- 50 g organic brown sugar
- 30 g organic cornstarch
- 65 g organic egg yolk
- 35 g melted organic smooth unsalted butter
- 2 sheets of organic gelatin (or organic agar-agar)
- 250 g organic whole cream
- 5 g of organic Okumidori matcha tea

Vanilla Chantilly:

- 150 g organic whole cream
- 1 organic vanilla pod
- 40 g organic white chocolate

Accessory: Silikomart Kit chic éclair mould set including 2 silicone moulds.

These small logs can be made the day before.

Prepare the mango/passion fruit froth:

Place the gelatin in a large bowl of cold water. Pour the mango purée and passion fruit juice into a saucepan. Bring to a simmer. Remove from the heat, add the drained gelatin and mix well. Leave to cool.

Meanwhile, whip the cream, then mix it with the fruit mixture. Pour this mixture into the ball-shaped mould. Place in the freezer for at least 2 hours.

Prepare the organic matcha tea dacquoise:

Preheat the oven to 180°C.

Beat the egg whites until stiff, adding the icing sugar as soon as they start to froth. Then gently fold the rest of the ingredients into the beaten egg whites. On a baking mat, spread out a 30x30 cm biscuit and smooth with a spatula. Bake at 170°C for 12-15 minutes.

Let cool, then cut the biscuit to the shape of the base mould.

Prepare the Okumidori matcha tea cream:

Place the gelatin in a large bowl of cold water. Heat the milk in a saucepan. Remove from the heat, add the Okumidori matcha tea, and mix well with a whisk. Cover and leave to infuse.

In a bowl, whisk the egg yolks with the sugar, cornstarch, and butter until frothy. Bring the milk/matcha mixture to a boil, then pour the egg yolk mixture into the saucepan. Cook this mixture, stirring constantly. The cream should thicken. Remove from the heat, add the squeezed gelatin and mix. Leave to cool to 35°C.

Whisk the heavy cream, then add it to the matcha tea cream. Pour into the éclair base mould.

Remove the mango/passion fruit inserts from the freezer. Unmold each insert and place it in the centre of the matcha tea cream.
Close with the organic culinary matcha dacquoise. Freeze for at least 12 hours.

Prepare the vanilla whipped cream that will be used as decoration (the ball-shaped mould) on top of the mini logs:

Cut the vanilla pod in half and scrape out the seeds with a knife. Heat the cream to 70°C with the vanilla seeds. Pour over the white chocolate and mix well to melt the chocolate completely.

Leave to cool and when everything is completely cold, whisk the mixture into whipped cream and pour into the ball mould. Freeze for at least 3 hours.

For editing:

Remove the mini logs from their molds and pipe the vanilla whipped cream into balls. Sprinkle the mini logs with Okumidori matcha tea, then decorate with the vanilla whipped cream balls.

Enjoy your tasting and happy holidays! 🎁🎄

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