Buche Au Cocoa Lopez
|Vanilla sponge sheet||1|
|Stock syrup||1⁄4 Pint (150 Milliliter)|
|Apricot jam||2 Ounce (50 Gram, For Glaze)|
|Desiccated coconut||1 Cup (16 tbs), which has been roasted|
|Creme patisserie||3⁄4 Pint (450 Milliliter)|
|Coconut liqueur||1⁄4 Pint (150 Milliliter)|
|Coconut cream||8 Ounce (225 Gram)|
|Gelatin leaves||3⁄4 Ounce (18 Gram)|
|Whipping cream||1⁄2 Pint (300 Milliliter)|
1 For coconut cream: In a bowl, beat together cold creme patissiere, coconut liqueur and cream of coconut.
2 Gradually beat in war melted gelatin.
3 In a bowl, whip the cream until stiff and fold into the mixture.
4 Prepare a gutter mould by lining with a piece of vanilla sponge.
5 Brush with a mixture of the stock syrup and coconut liqueur.
6 Spread some coconut cream evenly on it.
7 Arrange another piece of sponge on it and apply some liqueur syrup using a brush.
8 Fill the remaining coconut cream in the mould.
9 Place a strip on the top, which will form the base when the mould is turned over. Brush with syrup.
10 Place in the refrigerator and chill.
11 When chilled, turn out of the mould and brush with apricot glaze.
12 Sprinkle with toasted coconut and serve immediately.