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Santa claus

Lime sponge with passion crémeux, berry confit and coconut mousse

Butter Eggs Fruit

Santa claus

Debic's Culinary Team

Debic

Ingredients

For 2 servings

Lime joconde sponge

120 g egg yolk

85 g icing sugar

85 g ground almonds

35 g T45 flour

1 lime zest

90 g egg white

25 g caster sugar

15 g grape seed oil

Passion fruit crémeux

80 g mango purée

125 g passion fruit purée

1/2 vanilla pod

65 g egg yolk

40 g caster sugar

90 g Debic Traditional Butter

Red berry confit

75 g sour cherry purée

110 g raspberry purée

35 g lime juice

35 g glucose syrup

17 g caster sugar

5 g pectin NH

20 g lemon juice

Coconut and lime mousse

280 g coconut purée

2 vanilla pods

90 g egg yolk

75 g caster sugar

70 g hydrated gelatin

2 limes

750 g Debic Stand & Overrun

Pistachio crisp

125 g Debic Traditional Butter

50 g brown sugar

55 g icing sugar

65 g ground pistachio

75 g T45 flour

4 g fine salt

80 g white chocolate

40 g cocoa butter

Marshmallow

250 g caster sugar

150 g water

50 g glucose syrup

90 g egg white

25 g caster sugar

310 g gelatin mass

Debic products used

Traditional Butter 10x1KG

Stand & Overrun 1L

Preparation

Lime joconde sponge

Whisk the egg yolk and icing sugar until pale.

Melt the Cake Butter with the honey and milk at 50°C.

Add the ground almonds, flour and lime zest.

Whip the egg white with the caster sugar.

Gently incorporate the whipped egg white into the first mixture.

Add the oil.

Pour onto a rimmed Silpat tray (30 × 40 cm).

Bake at 160°C for 20 minutes.

Cool and cut into two 6 × 25 cm strips.

Passion fruit crémeux

Heat the purées with the vanilla pod.

Whisk the egg yolk and whole egg with the caster sugar.

Pour the hot purées over the mixture.

Cook to 85°C.

Add the Debic Traditional Butter.

Blend and refrigerate for 2 hours.

Red berry confit

Melt the purées with the lime juice and glucose syrup.

Add the caster sugar–pectin mixture.

Bring to the boil.

Add the lemon juice.

Cool and mix.

Reserve in a piping bag.

Coconut and lime mousse

Boil the coconut purée with the scraped vanilla pod.

Whisk the egg yolk with the caster sugar.

Combine with the purée and cook to custard consistency.

Add the gelatin mass and blend.

Cool and add the lime zest.

At 24°C, fold in the soft‑whipped Debic Stand & Overrun.

Pistachio crisp

Mix all ingredients except the white chocolate and cocoa butter.

Bake at 150°C for 20 minutes.

Pour over the white chocolate and cocoa butter.

Mix with a blender blade.

Spread onto a baking sheet or into a 14 × 25 cm frame.

Cool and cut into two 6 × 25 cm strips.

Marshmallow

Cook the caster sugar, water and glucose syrup to 130°C.

Beat the egg white lightly with the caster sugar.

Pour in the cooked sugar mixture.

Cool while mixing.

Add the melted gelatin mass.

Pipe onto a lightly greased Silpat mat to form Santa’s beard.

Leave to crystallise at room temperature.

Assembly

Pipe 4 strips of crémeux onto the sponge cake.

Arrange the red berry confit between the strips of crémeux.

Freeze briefly.

Pour part of the mousse into the mould.

Invert the inserts.

Cover with the remaining mousse.

Finish with the crisp.

Smooth the surface and freeze.

Unmould.

Spray with the red velvet coating.

Finishing touch

Decorate with the marshmallow and a few chocolate decorations.

Butter Eggs Fruit

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