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Before starting this Three-Fruit Yule Log recipe, make sure you have organised the necessary ingredients for the pistachio biscuit.
Crack the whole eggs into the stand mixer recipient.
Add the castor sugar.
Whisk the eggs and castor sugar over a bain-marie until the preparation reaches 50°C.
Finish beating with a food mixer until the temperature goes down to 25°C.
In the meantime, sift the flour.
When the preparation has risen (halfway up the bowl)...
... add the pistachio paste. To facilitate the incorporation, combine the pistachio paste with a little amount of preparation beforehand, using a whisk.
Add to the preparation...
... and add the sifted flour at the same time. Work in vertical motions for the preparation not to collapse.
To facilitate the incorporation, combine the melted butter with a little amount of preparation beforehand...
... and add to the preparation. The butter will give added softness to the biscuit. The consistency will be more compact, less crumbly.
Combine gently until the butter is completely incorporated.
Pour the pistachio génoise on a Silpat baking mat placed on a perforated baking sheet.
Spread in an even layer with a cranked spatula.
Bake in a fan-assisted oven at 170°C (gas 3) for 10 to 12 minutes.
When cooked, leave to cool. Refrigerate for 30 minutes. Remove the cold biscuit from the Silpat baking mat and transfer onto a sheet of greaseproof paper.
Trim the edges...
... then cut a rectangle, using a yule log mould as a guide. The width of the biscuit should be 1 cm shorter than the mould. This biscuit rectangle will be placed at the bottom of the log.
For the three fruit mousses: Organise all the necessary ingredients. I used raspberry, apricot and pineapple for this recipe, but you can do it with any combination of your choice, using your favourite fruits.
In 3 separate saucepans, heat the 3 fruit purées. Frequently stir with a spatula to prevent the purée from sticking to the pan.
Add 40 grams of castor sugar to the raspberry purée...
... 20 grams of castor sugar to the pineapple purée...
... and 40 grams of castor sugar to the apricot purée.
In 3 separate bowls, soak the gelatine sheets in cold water. Two bowls containing 3 sheets each and the third bowl with 1,5 sheet (for the pineapple purée).
Stir the fruit preparations frequently...
... and slowly bring to a boil.
Then turn the heat off.
Drain the gelatine sheets with your hand...
... and add the appropriate quantity to each fruit purée. Add 1.5 sheets, or 3 grams, to the pineapple purée. Mix until the gelatine is completely dissolved.
Drain the gelatine...
... and add 3 sheets or 6 grams to the hot raspberry purée. Mix until the gelatine is completely dissolved.
Drain the gelatine from the third bowl...
... and add 3 sheets or 6 grams to the hot apricot purée. Mix until the gelatine is completely dissolved.
The three fruit preparations should have a homogeneous consistency.
Pour the fruit purées...
... into 3 different trays or large dishes...
... and leave at room temperature so they cool down quickly.
Do not refrigerate!
Beat the whipping cream until you obtain a whipped cream. Reserve in the fridge.
When the raspberry purée goes down to 25-30°C, transfer into a bowl.
Gently incorporate 200 grams of whipped cream.
On your kitchen work plan, place a silicone yule log mould and a mat with quilted pattern. The patterned side should be facing up.
Pour the raspberry preparation in the mould, to a thickness of about 1 or 2cm. Reserve in the freezer. Leave the remaining raspberry mousse at room temperature.
Using 4 or 5 acetate sheets, create a tube shape, with a diameter of about 5cm. Stick all sides with adhesive tape. I recommend using 5 sheets to ensure the tube is rigid enough. Using scissors, cut the tube to the same length as the mould.
Wrap the tube with cling film...
... and seal both ends with sticky tape. When you press on the tube, it should take an oval shape...
... then go back to a perfectly round state.
Remove the mould from the freezer, then fill with the rest of the raspberry mousse. Dig the plastic tube in the raspberry mousse, in the centre. Make sure the thickness of the mousse on both sides of the tube is even.
Cover with cling film and place something heavy on top (a chopping board for example) to maintain the tube inside the mousse. Place in the freezer. Place in the deep-freezer if you have one. This will speed up the operation.
When the raspberry mousse is frozen, transfer the pineapple purée into a bowl. If the freezing process took a while, the purée might have already started to set. Place in the microwave for a few seconds only for the preparation to go back to a liquid form. The temperature should not be hotter than 25-30°C.
Add 100 grams of whipped cream to the pineapple purée and combine gently.
Using one acetate sheet, create a second tube with a diameter of 1.5cm. Stick both sides with adhesive tape. Put some tape on one end to seal it. Using a piping bag, fill with pineapple mousse...
... up to the top of the tube. Place in the freezer (or deep-freezer).
Transfer the apricot purée into a bowl. If the freezing process took a while, the purée might have already started to set. Place in the microwave for a few seconds only for the preparation to go back to a liquid form. The temperature should not be hotter than 25-30°C.
Add the remaining whipped cream to the apricot purée and combine gently.
When the raspberry mousse is frozen, remove from the freezer.
Remove the chopping board and cling film.
Remove the plastic tube. Press down to detach it from the mousse.
Using scissors, cut the tube in half, lengthwise.
Remove gently. This operation should not take too long; the mousse should not defrost too quickly.
Trim the inner rim of the mousse with the tip of a knife to obtain straight, neat edges.
Trim on both sides.
Using a piping bag...
... fill the cavity with apricot mousse.
Remove the pineapple mousse tube from the freezer.
Gently unroll the plastic sheet to remove the frozen tube.
Place the tube in the centre of the apricot mousse.
Gently push it inside the apricot mousse.
Place the rectangle of pistachio biscuit on top.
It should fit between both edges of the raspberry mousse.
Reserve in the freezer for a few hours. Up to this stage, this recipe can be prepared in advance. The following steps should be done on the day.
To detach the log, gently stretch the sides of the silicone mould...
... as well as the ends.
Release the log onto a serving plate.
Gently detach the black silicone mat. The surface of the log should have a quilted pattern.
Let the log defrost a little, then arrange small white pearls all over the surface. These pearls are widely available from supermarkets. You can also use yellow, gold or silver pearls.
Note: As you can see in the photo, the log is covered with a layer of frost. This is totally normal, the frost will gradually disappear while the log defrosts in the fridge.
For neat results, I recommend using decorating tongs to arrange the pearls. Place the pearls in the small cavities. Refrigerate the log for a few hours to let it defrost slowly. Remove from the fridge and serve immediately.
This dessert should be served cold, but not frozen.
Enjoy this delicious dessert and have a sweet Christmas!
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