Ingredients
Japanese roll cake (1 sheet of 40 x 60 cm)
- 90 gr. Milk -1-
- 70 gr. Debic Dairy Butter Constant
- 140 gr. Flour
- 240 gr. Egg yolk
- 80 gr. Eggs
- 120 gr. Milk -2-
- 180 gr. Egg whites
- 125 gr. Sugar
- Water-soluble yellow colouring
Lemon jam
- 500 gr. Lemon purée
- 4 gr. Pectin
- 50 gr. Sugar -1-
- 300 gr. Sugar -2-
Lemon crémeux
- 100 gr. Lemon juice
- Lemon zest
- 300 gr. Icing sugar
- 70 gr. Eggs
- 120 gr. Egg yolk
- 60 gr. White chocolate
- 300 gr. Debic Cream
Lemon whipped cream
- 250 gr. Debic Prima Blanca
- Lemon zest
- 20 gr. Sugar
Sushi made of rice pudding and fresh fruit
- 1 Fresh pineapple
- 1 Mango
- 300 gr. Rice pudding
Finish
- 100 g Red berries
Japanese roll
- 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′.
Method
Lemon jam
- 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.
- Set aside.
Lemon crémeux
- 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.
Assembly
- 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.