Nutcracker Yule Log Mango Raspberry

Ingredients

• 2 g Powdered pectin (For the raspberry layer)
• 100 g Granulated sugar (For the raspberry layer)
• 250 g Fresh or frozen raspberries (If fresh, strain to remove seeds; if frozen, thaw beforehand)
• 200 g Raspberry purée (Alternative to whole raspberries, already strained)
• 2 g Powdered pectin (For the mango layer)
• 80 g Granulated sugar (For the mango layer)
• 300 g Mango purée (Smooth purée, no chunks)
• 4 sheets Gelatin sheets (Soak in cold water for 5 min before use)
• 4 tbsp Cold water (To swell the gelatin)
• 300 ml Heavy cream (35% fat) (Whisk until thickened)
• 300 g High-quality white chocolate (Avoid supermarket white chocolate; choose one with at least 30 % cocoa solids)
• 200 g Petit beurre biscuits (Finely crush)
• 80 g Melted unsalted butter (Let cool slightly)
• 1 pinch Fleur de sel (For the biscuit base)
• 2 pcs Chocolate pens (To decorate the characters)
• a few drops Liquid food coloring (scrap cooking) (Optional, for final decoration)

Instructions

1. Prepare the raspberry layer

   Mix the pectin (2 g) with the sugar (100 g) in a bowl. Add the strained fresh raspberries or raspberry purée (200 g) and incorporate well.

   Time: PT5M

2. Cook the raspberry purée

   Bring the mixture to a boil in a saucepan for 30 seconds, then remove from heat.

   Time: PT1M

   Temperature: 100°C

3. Cool and freeze the raspberry layer

   Let the mixture cool to room temperature (about 10 minutes), then pour into the Nutcracker mold insert. Smooth the surface and place immediately in the freezer.

   Time: PT15M

4. Prepare the mango layer

   Mix the pectin (2 g) with the sugar (80 g) in a bowl. Add the mango purée (300 g) and homogenise well.

   Time: PT5M

5. Cook the mango purée and incorporate gelatin

   Bring the mixture to a boil for 30 seconds, remove from heat, add the pre‑softened gelatin sheets and stir until fully dissolved.

   Time: PT2M

   Temperature: 100°C

6. Prepare the mango mousse

   Whisk the heavy cream (300 ml) until firm. Gently fold in the warm mango purée (below 30 °C) using a spatula, lifting the cream.

   Time: PT5M

7. Freeze the mango mousse

   Pour the mousse into the mold around the already‑frozen raspberry insert, smooth, tap to release air bubbles and return to the freezer for 30 minutes.

   Time: PT30M

8. Prepare the white chocolate shell

   Melt the white chocolate (300 g) in a bain‑marie or microwave (30 seconds on medium power, stir, repeat until smooth).

   Time: PT2M

   Temperature: 45°C

9. Form the shell

   Pour the melted chocolate into the outer part of the Nutcracker mold, coat evenly, then place in the freezer for 15 minutes to set.

   Time: PT15M

10. Assemble the layers in the mold

    Remove the mold from the freezer, place the raspberry insert in the centre, pour the mango mousse around it, smooth, then return to the freezer for an additional 30 minutes to solidify.

    Time: PT5M

11. Prepare the biscuit base

    Blend the petit beurre biscuits into a fine powder, add the melted butter (80 g) and a pinch of fleur de sel, mix until a homogeneous paste forms. Spread the paste on the bottom of the mold and press firmly with the back of a spoon.

    Time: PT5M

12. Freeze the assembled log

    Place the complete mold (shell, fruit layers, base) in the freezer for at least 12 hours (ideally overnight).

    Time: PT12H

13. Decorate the log

    Melt the chocolate pens in a bain‑marie, pour into a pastry bag and draw characters or patterns on the surface. Add a few drops of liquid food colouring if desired.

    Time: PT10M

14. Unmould and finish

    Take the log out of the freezer, let it rest in the refrigerator for 7 hours to relax slightly, then unmould carefully. Serve chilled.

    Time: PT7H

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Powdered pectin: Liquid pectin
• Instead of Granulated sugar: Cane sugar
• Instead of Fresh or frozen raspberries: Raspberry purée (200 g)
• Instead of Raspberry purée: Fresh raspberries
• Instead of Powdered pectin: Liquid pectin
• Instead of Granulated sugar: Cane sugar
• Instead of Mango purée: Blended fresh mango
• Instead of Gelatin sheets: Powdered gelatin (2 g)
• Instead of Heavy cream (35% fat): Whipping cream
• Instead of High-quality white chocolate: Low-cocoa white chocolate (less recommended)
• Instead of Petit beurre biscuits: Digestives
• Instead of Melted unsalted butter: Vegetable margarine
• Instead of Fleur de sel: Sea salt
• Instead of Chocolate pens: Melted chocolate piped with a pastry bag
• Instead of Liquid food coloring (scrap cooking): Natural food coloring

Equipment Needed

• Nutcracker silicone mold (insert + shell)
• Saucepan
• Mixing bowl (2)
• Whisk
• Silicone spatula
• Blender or food processor
• Cooking thermometer (optional)
• Bain‑marie (or microwave) for melting chocolate
• Plastic wrap
• Pastry bag (for chocolate pens) (optional)
• Baking sheet (for biscuit base)
• Kitchen scale
• Measuring spoon
• Freezer

Critical Steps — Do Not Skip

• Mix pectin with sugar before adding the fruit.
• Bring purées to a boil for 30 seconds then cool quickly.
• Incorporate gelatin off the heat and dissolve fully.
• Keep mango purée below 30 °C before folding into whipped cream.
• Tap the mold to eliminate air bubbles before each freezing step.
• Freeze each layer completely before adding the next.
• Press the biscuit base firmly to prevent collapse.

Chef Tips from the Video

• Use white chocolate with a high cocoa butter content for a shiny, less sweet shell.
• For an even smoother result, pass the mango mousse through a sieve before pouring.
• Lightly dust the biscuit base with cocoa powder to add a bitter note that balances the sweetness.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator up to 3 days, well covered with plastic wrap.

Freezer: Can be frozen up to 1 month in the mold, wrapped in plastic wrap.

Room temperature: Do not store at room temperature; the chocolate may melt.

Make-Ahead Tips

• Prepare both fruit layers and freeze them separately 24 hours in advance.
• The biscuit base can be made and kept frozen for up to 2 weeks.
• White chocolate can be melted ahead and stored in the refrigerator, then gently reheated before use.