The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Page 126

Passion Fruit Log
By Anna Polyviou

FLOURLESS CHOCOLATE
SPONGE
270gm Egg whites
250gm Caster sugar
90gm Cocoa powder
sifted,Callebaut
180gm Egg yolks
CARA CRAKIN BASE
200gm Dark chocolate, Cacao
Barry Venezuela 72%
200gm Cara Crakine, Cacao
Barry
50gm Rice bubbles

PASSIONFRUIT CURD
133gm Whole eggs
126gm Sugar, caster
100ml Passionfruit puree
26ml Lemon juice
200gm Butter, unsalted
5gm Gelatine, soften
ROASTED MILK CHOCOLATE
MOUSSE
400gm Milk chocolate, Cacao
Barry Ghana 40%
20gm Milk powder

1 Vanilla bean, split and scraped
(Heilala vanilla)
70gm Caster sugar
50gm Water
75gm Egg yolks
70ml Milk
6gm Gelatine
30ml Water
450ml Cream, semi whipped