Enjoy this white chocolate log with raspberry insert. Christmas Eve is fast approaching and you still don’t have a recipe idea for your log? This weekend was a little challenge, to create a log using what’s in the pantry: ready-made ladyfingers, a white chocolate mousse, and a raspberry insert in the shape of a tree.
The day before, prepare the raspberry insert: Soak the gelatin sheets in a large bowl of cold water. Thaw the raspberries and blend them to obtain a purée. Strain to eliminate the seeds. Place in a saucepan and add the gelatin sheets (which you should have drained well). Heat until boiling. Let cool before pouring into the insert molds. The tree insert is divided into 2 parts that need to be connected later; place in the freezer, and when you see that the raspberry purée has slightly set, connect them together and leave in the freezer overnight.
The next day, prepare the log: Melt the white chocolate with 100 ml of liquid cream. Let it cool to room temperature. Whip the 150 g of liquid cream with a pinch of vanilla until it forms soft peaks. Mix the mascarpone with the powdered sugar. Add the white chocolate and then the whipped cream. Fill a piping bag with this mousse and set aside in the refrigerator.
Line the log mold with cling film, trim the ladyfingers to be the same height, and place them in the mold (don’t forget to cover the bottom with biscuits). Cut the tip of your piping bag and fill the bottom of the log with cream, remove the tree insert and place it in the center of the log, then continue to cover with mousse. Wrap it all up and refrigerate for 4 hours.
To finish the decoration of the log: Preheat the oven to 180°C and toast the sliced almonds for 10/15 minutes, then let them cool. Sprinkle with sliced almonds, fresh raspberries, and mint leaves. Keep in the fridge until ready to serve.
0 servings
8
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EN