White Chocolate and Raspberry Yule Log

Ingredients

• 300 g White couverture chocolate (To melt at 30°C, high quality for a smooth texture)
• 600 ml Whole liquid cream (35% fat) (Very cold, used for both mousses)
• 5 pcs Egg whites (Separate the yolks, whites at room temperature)
• 250 g Granulated sugar (150 g for the dacquoise, 100 g for the meringue)
• 100 g Powdered sugar (For the mixture with almond and pistachio powders)
• 100 g Almond powder (Fine, unroasted)
• 50 g Shelled, chopped pistachios (Toasted, unsalted)
• 5 pcs Gelatin sheets (Soften in cold water 5 min before use)
• 300 g Fresh raspberries (Reserve 1/3 for the purée, the rest for the mousse)
• 30 ml Raspberry liqueur (Optional, adds flavor)
• 200 g Additional white chocolate (for glaze) (To coat the rhodoid strips)
• 50 g Redcurrants (For final decoration)
• 30 g Physalis (groundcherry) (For final decoration)
• 50 ml Cold water (To soften the gelatin)

Instructions

1. Melt the white chocolate

   Place the white chocolate in a double boiler and heat gently until it reaches 30°C, stirring constantly.

   Time: PT5M

   Temperature: 30°C

2. Whip the liquid cream

   In a very cold bowl, whisk the whole liquid cream at medium speed then gradually increase until firm peaks form.

   Time: PT5M

3. Incorporate the chocolate into the cream

   Pour 1/3 of the whipped cream into the melted chocolate, mix gently until homogeneous, then fold in the remaining cream using a spatula.

   Time: PT7M

4. Form the white mousse core

   Pour the white chocolate mousse into the silicone mold, smooth the surface and place immediately in the freezer.

   Time: PT3M

5. Prepare the dacquoise

   Whisk the egg whites to stiff peaks, gradually add 150 g of granulated sugar as they reach three-quarters stiffness, then continue until firm peaks.

   Time: PT10M

6. Incorporate the powders into the meringue

   Mix the powdered sugar, almond powder and chopped pistachios in a bowl, add the whipped egg whites and fold gently with a spatula using folding motions.

   Time: PT5M

7. Bake the dacquoise

   Spread the batter on parchment paper to form a strip 30 cm x 8 cm, bake at 160°C for 18 minutes.

   Time: PT18M

   Temperature: 160°C

8. Soften the gelatin

   Soak the gelatin sheets in cold water for 5 minutes, then squeeze them.

   Time: PT5M

9. Prepare the sugar syrup and raspberry purée

   Bring 100 g of sugar and 100 ml water to a boil, remove from heat, add 1/3 of the raspberry purée, then whisk in the squeezed gelatin.

   Time: PT10M

10. Whip the cream for the raspberry mousse

    Whip the remaining liquid cream to firm peaks, then gently fold it into the cooled raspberry-gelatin mixture.

    Time: PT10M

11. Prepare the final meringue

    Whisk the remaining egg whites to stiff peaks, gradually add the remaining sugar until firm peaks.

    Time: PT10M

12. Fold the meringue into the raspberry mousse

    Add 1/3 of the meringue to the raspberry mousse, mix gently, then fold in the rest by lifting the mixture to preserve aeration.

    Time: PT5M

13. Assemble the log

    Pour 2/3 of the raspberry mousse into the log mold (gutter), place the white mousse cylinder in the center, cover with the remaining raspberry mousse, lay the cut dacquoise strip (30 cm x 8 cm) on top and smooth lightly.

    Time: PT15M

14. Final freezing

    Place the assembled log in the freezer until very firm (about 1 hour).

    Time: PT1H

15. Remove the mold with the torch

    Run the kitchen torch along the edge of the mold for 2 minutes to warm it slightly, then remove the mold. Cut the ends of the log with a knife dipped in hot water then wiped.

    Time: PT5M

16. Prepare the rhodoid strips

    Cut two rhodoid strips 28 cm x 8 cm, shape the edges into a wavy form, melt 200 g of white chocolate at 30°C and coat each strip, let set in the refrigerator for 10 minutes.

    Time: PT20M

    Temperature: 30°C

17. Final decoration

    Place the two chocolateed strips on each side of the log, press lightly, then decorate the top with redcurrants and physalis.

    Time: PT5M

18. Rest before serving

    Leave the log in the refrigerator 6 to 8 hours to slightly thaw before slicing and serving.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g