Litchi
Raspberry, lychee and lime Yule log
And if the winter chill is already here, the traditional Yule log is still a must-have despite the cold.
- 8 people
- Preparation time: 120 min.
- Cooking time: 15 min.
- Rest: 1 night
Ingredients
For the raspberry insert
- 250g of pureed "St Mamet" raspberries (more or less 2 tins)
-40g caster sugar
-2 sheets of gelatine
Mona Lisa biscuit
-40g butter
-100g icing sugar
-100g almond powder
-240g whole eggs
-110g egg whites
-20g sugar
-55g flour
Lychee foam
-100g white chocolate
-4g gelatine (2 sheets)
-250g "St Mamet" lychees (1 box)
-1 lime
-20g cornflour
-80g sugar
-70g egg yolk
-250g cream
White Mirror Glaze
-150 g caster sugar
-150 g glucose syrup (or clear honey)
-75 g water
-100 g cream 30% fat (or condensed milk)
-150 g white chocolate
-9 g gelatine 200 blooms (4 ½ sheets)
Preparation
For the raspberry insert
- Drain the "St Mamet" raspberries, keeping some of the juice.
- Blend them in a blender, then filter.
- Soak the gelatine sheets in cold water.
- Heat the purée and sugar, stop before boiling.
- Squeeze the gelatine and gently whisk into the purée.
- Mould in your insert mould.
- Put in the freezer.
Mona Lisa biscuit
- Preheat the oven to 180°C (gas mark 6).
- Beat the whole eggs with the almond powder and icing sugar in a mixer to obtain a fluffy mixture.
- Melt the butter and cool it.
- In another bowl, beat the 3 egg whites with the caster sugar until stiff, then fold the meringue into the dough and gently add the flour and melted butter.
- Using a spatula, spread the biscuit in a 30X30 cm frame on a baking sheet lined with baking paper and bake for 10 to 15 minutes (the dough should be blond).
Lychee foam
- Soften your gelatine in cold water. Blend the drained lychees in a blender (keep the juice).
- Heat the lychee puree in a saucepan. Blanch the egg yolks with the sugar and cornstarch. Pour the hot lychee purée over this preparation and cook like a custard, stirring with a whisk. Stop when the mixture starts to boil. Squeeze out the gelatine leaves and add to the lychee cream while continuing to stir. Then add the white chocolate. Finish with the lime zest and juice.
- Pour the mixture into a stainless steel bowl. Leave to cool for about 30 minutes.
- After 30 minutes, whip your cream with a mixer or hand whisk.
- Gently fold in the mixture in three stages with a pastry blender until you have a smooth mousse
- Fill half of your log mould with this mousse using a piping bag.
- Place your frozen raspberry insert, pressing lightly, then cover with a layer of mousse. Cover with your joconde biscuit (soaked in lychee juice). Put in the freezer overnight.
White Mirror Glaze
- Soak your gelatine sheets in cold water.
- Pour the water, sugar and glucose into a saucepan and bring to the boil at 103°C.
- Pour the cream, white chocolate and drained and pressed gelatine into a measuring glass.
- Pour the syrup over the top. Blend with an immersion blender, taking care not to incorporate air.
- Don't wind up your blender while it's running, again to avoid incorporating air bubbles.
Use your icing between 30°C and 35°C. Turn out your frozen log onto a rack. Place the rack on a large deep dish. Pour the glaze generously and quickly over the log. Set aside in a cool place on your serving dish. Decorate with a few raspberries and enjoy.
To make this recipe you will need :
