Lemon vegan log, coconut, raspberry
Discover how to easily make a lemon, coconut and raspberry vegan log recipe by following the simple steps of our preparation. A delicious dessert that will please everyone!
Prep Time: 1 hr
Cook Time: 1 hr 15 mins
Total Time: 1 hr 15 mins
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Desserts, Fruits, Popular Celebration Special, Vegan recipe
Calories: 200kcals lid or baking paper.
Bake for 5 min.
- 150 g Flour
- 100 g Vegetable margarine
- 50 g Blonde sugar
- 25 cl Coconut milk
- 15 cl Almond milk
- 50 g Blonde sugar
- 1 C. coffee cup Xanthan gum
- 50 cl Water
- 500 g Sugar
- 2 Organic yellow lemon (the juice)
- 200 g Raspberry
- 100 g Sugar
- 10 cl Water
Start this vegan log recipe by preparing the coconut sorbet. Mix the milks, sugar and xanthan. Pour into a bowl and refrigerate for 4 hours.
Lemon sorbet. Pour the sugar and water in a saucepan. Bring to a boil and cook for 10 minutes. Out of the heat, add the lemon juice. Pour into a salad bowl and place 2 hours in the fridge.
The biscuit. Pour the flour on a work surface. Add margarine and sugar and work by hand until you have a ball of dough. Spread the dough into a rectangle with the size of the log mold. Place the dough base on a baking sheet lined with parchment paper and prick it with a fork. Bake for 20 minutes at 165 ° C (5/6).
The grout. Mix raspberries and sieve them. Bring the sugar and water to the boil, let it boil for 5 minutes, add the raspberry puree, and mix. Let cool.
Pour the lemon mixture into an ice cream maker, spin for 30 minutes, then spread the sherbet in the bottom of the lined cling film mold. Cover with grout, and place in the freezer. Pour the coconut mixture into the ice cream maker and cook for 40 minutes. Pour the sorbet into the mold. Place in the freezer. Place the biscuit on top for 10 minutes before serving by pressing, then unmold the log. Decorate with raspberries and serve.