Japanese roll cake (1 sheet of 40 x 60 cm)
90 g Milk -1-
70 g Debic Dairy Butter Constant
140 g Flour
240 g Egg yolk
80 g Eggs
120 g Milk -2-
180 g Egg whites
125 g Sugar
Water-soluble yellow colouring Lemon jam
500 g Lemon purée
4 g Pectin
50 g Sugar -1-
300 g Sugar -2-
Mix the milk (1) and the Debic Butter and bring to the boil.
Remove from the heat and add the flour.
Let it dry slowly over a low heat.
Gradually mix in the egg yolks and eggs.
Add the milk (2) last.
Beat the egg whites with the sugar until stiff.
Add the first mixture to the whipped egg whites and spread over a baking sheet.
Bake at 180°C for 20 minutes.
Heat the lemon purée to 60°C and add the pectin, mixed with the sugar (1).
Bring to the boil and add the sugar (2).
Heat to 103°C.
Bring the lemon juice to the boil, along with the zest and the icing sugar.
Beat the eggs and egg yolks with a food processor.
Prepare a crémeux by pouring the boiling juice over the beaten eggs and cooking until the temperature reaches 85°C.
Cool down to 50°C and add the finely chopped white chocolate.
Then add the Debic Crème butter and mix until it forms a smooth and shiny emulsion.
Store in the refrigerator.
Lemon whipped cream
Whip the Debic Prima Blanca with the lemon zest and sugar.
Sushi made of rice pudding and fresh fruit
Slice the pineapple finely.
Place the rice pudding on top.
Add mango sticks.
Roll the pineapple slices up into small rolls.
Leave to set in the freezer and then cut into sushi pieces.
Spread the sponge cake with the lemon jam followed by the lemon crémeux.
Cut into strips 4 cm thick.
Roll the strips around a circular mould or ring (6 cm in diameter), so that you end up with a diameter of 30 cm.
Top with a few tufts of lemon whipped cream.
Decorate with the fruit sushi and some red berries.