Recipe for Christmas Log with white chocolate, red fruits, and pistachio

For the preparation of this recipe, you will need to have a loaf mold and a small flat flexible baking pan.

Preheat your oven to 180°C (350°F) and place your baking dish on a perforated tray.

To prepare the almond pistachio biscuit, melt the butter and set aside. Chop the green pistachios. Pour into a mixing bowl and mix them with the powdered sugar and almond flour using a whisk. Add the eggs, then the coloring and lime zest. Finally, add the cooled melted butter. Pour the batter into a mold or a baking dish and bake for 20 minutes at 180°C (350°F).

For the preparation of the red fruit jelly, rehydrate the gelatin in cold water for 10 minutes.

In a saucepan, heat the fruit purees with the sugar. Mix with a spatula and add the drained gelatin. Pour the jelly over the pistachio biscuit. Spread it evenly with an offset spatula and place in the freezer for 1 hour.

For the preparation of the white chocolate mousse, rehydrate the gelatin for 10 minutes in cold water. In a saucepan, heat the milk, liquid vanilla extract, and honey.

In a mixing bowl, whisk the egg yolks with the sugar until the mixture lightens in color. Add the cornstarch and a bit of the milk mixture. Pour everything back into the saucepan and cook until thickened. Transfer the mixture to a bowl and add the squeezed gelatin and white chocolate. Stir with a spatula to melt them and bring the mixture to 25°C. Whip the heavy cream and gently fold it in with a spatula to obtain a mousse.

For assembling, take the biscuit out of the freezer and unmold it onto a cutting board. Cut it into an oval slightly smaller than the base of the mold and a rectangle measuring 24 by 4 cm using a pastry knife.

Place your mold on a perforated baking sheet. Pour ¼ of the mousse and smooth the bottom and sides with a small angled spatula. Then pour in an additional ¼ of the mousse and place the strip of biscuit, with the coulis side facing down. Cover with the rest of the mousse and place the oval biscuit on top to close the log. Place in the freezer for 7 hours.