Pistachio lemon and white chocolate yule log
If you're looking for a light, refreshing dessert after your christmas dinner, then this one definitely is a great choice. Mediterranean flavours such as lemon and pistachio take the lead and turn this white chocolate patisserie into a delight no-one can refuse.
Recipe
Lemon sponge
| ingredients | preparation |
|---|---|
|
Mix together in a stand mixer. |
|
Add and mix in. |
|
Mix together in a stand mixer and gently fold into the previous mixture. |
|
Add the rest of the ingredients. Spread out on a baking tray covered with a Silpat® and bake at 220 °C for 10 minutes. |
Pistachio sablé
| ingredients | preparation |
|---|---|
|
Cream butter and sugar. |
|
Mix together with creamed butter. Pipe into a square cake mould (14 x 14 cm). |
|
Decorate with apricot slices and bake at 175 °C for 15 minutes. |
Apricot compote
| ingredients | preparation |
|---|---|
|
Cook into a compote. |
|
Mix in gelatine. Pour in Flexipan® moulds and freeze. |
Lemon cream
| ingredients | preparation |
|---|---|
|
Boil lemon juice. |
|
Add and bring to a boil again. Remove from the heat. |
|
Add and mix in with immersion mixer. Leave to cool. |
|
Mix in pastry cream. |
Velvet chocolate mousse
| ingredients | preparation |
|---|---|
|
Mix and bring to a boil. |
|
Pour the previous mixture over chocolate and cocoa butter. Emulsify. |
|
Add and mix in. |
|
Add cream at 35 °C. |