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Before starting this Ice Cream Yule Log recipe, make sure you have organised all the necessary ingredients. This recipe is more focused on the decoration than the ingredients.
This recipe is really simple, it consists of stacking up layers of ice cream or sorbet. You can use any flavours that you like. I used mango, lemon and raspberry with a Joconde biscuit insert, as well as a Joconde biscuit base cut to the mould dimensions.
I used the Silikomart silicone yule log mould with a baroque mat. This silicone kit is composed of two parts: the white yule log mould and the black printed relief mat.
The first layer should be a soft, smooth ice cream so that the pattern prints well on the surface. You can either use home-made ice cream that will have a soft consistency, or use supermarket ice cream and blend it very briefly in a food processor until soft.
Add a strip of Joconde biscuit, then two layers of ice cream and a final strip of biscuit. Freeze until set.
Take the log out of the freezer and remove the white silicone mould. Pull on the mould and it should come away easily. Make sure you don't use a knife for this operation, as it might pierce the silicone.
The silicone mat should still be on the surface of the log.
Lift one corner of the silicone mat...
... and detach carefully.
Make sure the log is completely frozen for this operation.
For the velvet spray finish: Shake the bottle energetically before use. You should hear the ball bearings moving inside the bottle.
Spray the surface of the log with the velvet coating from a distance of 20 to 30cm.
When coming into contact with the frozen log, the cocoa butter will set instantly into micro drops...
... to create this pearl velvet effect.
Make sure the whole surface is coated with a thin layer of velvet spray.
Reserve in the freezer until ready to serve. You can also create this velvet finish on a log that won't be served frozen. You will need to freeze it for a few hours before applying the velvet coating then let it defrost in the fridge for several hours.
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