Exotic mango coconut log recipe without lactose

Cut the mango into small cubes and place them in the log mold. In a saucepan, pour in the fruit puree, milk, and coconut oil. Mix the sugar with the agar-agar and add it to the mixture. Cook for 1 minute on a gentle boil.

Place your log mold on a perforated tray and pour the mixture inside. Place in the freezer for 1 hour.

Melt the chocolate. Add the oils and mix it with the puffed rice. Place your baking mat on a perforated tray and spread the rice over it in a rectangle of 28 x 8 cm. Place in the refrigerator to set.

Soak the gelatin in cold water for 10 minutes. Whisk the egg yolks with the 10 g of sugar in a saucepan. Pour in the coconut cream and almond milk and heat the mixture to 85°C. Strain through a sieve and then add the squeezed gelatin. Cool the bavarois over a cold water and ice bath. In a small saucepan, pour the water and the 160 g of sugar and cook to 118°C.

Meanwhile, lightly whip the egg whites with 10 g of sugar, then pour the cooked sugar in a thin stream over the frothy egg whites. Beat the resulting meringue until completely cooled.

Add the 200 g of meringue to the coconut bavarois in several stages. Incorporate the coconut.

Place your log mold on a perforated tray and position the decorative mat inside. 5. Fill half of the mold with coconut mousse and place it in the freezer for 10 minutes. Unmold the exotic cream and trim the ends of the inserts to obtain a strip of 27.5 cm. Place them in the center of the mold and then cover with mousse. Trim the base to a rectangle of 7.5 x 27.5 cm and place it on top. Place in the freezer for 6 hours.

To finish, let thaw for 6 hours in the refrigerator before serving.