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White Chocolate and Raspberry Yule Log
A festive Yule log composed of a white chocolate mousse core, a light raspberry mousse, an almond and pistachio dacquoise, all decorated with white chocolate ribbons and red fruits. Ideal for the holiday season.
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Critical Success Points
- • Reach exactly 30°C when melting the white chocolate.
- • Whip the cream and egg whites to firm peaks without over‑beating.
- • Fully dissolve the gelatin in the warm raspberry mixture.
- • Precise baking of the dacquoise at 160°C for 18 minutes.
- • Perfectly center the white mousse core within the raspberry mousse.
Safety Warnings
- • Handle the melted chocolate at 30°C carefully to avoid burns.
- • Use the kitchen torch in a well‑ventilated area and wear heat‑resistant gloves.
- • Do not consume the gelatin if you are vegan.
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