Une recette de Bûche toute légère, qui peut se déguster aussi bien glacée que version « mousse« . Pour une version toute chocolatée, cliquez ICI 😉

When I started thinking about my next Bûche creation, I wanted to keep a red heart and a white foam, without falling into the vanilla-raspberry cliché. After consulting my Lemon Tart, I started creating a Basil and lime mousse. This blend is sure to please you!

The Basil-Raspberry Log will be made in 5 steps: the Basil-Lime Mousse, the Raspberry heart, the Breton biscuit, the Christmas red icing and finally assembly-unmolding.

Don't panic, you can make the recipes throughout the week and store them in the fridge or freezer.

à vos marques, prêt, pâtissez 😉

 

Il est préférable de faire le glaçage miroir au minimum la veille du montage. Vous pouvez réaliser le biscuit croquant en début de semaine et le conserver au réfrigérateur. Pour le cœur framboise, faites-le le deuxième jour et direction le congélateur (si vous souhaitez donner une forme particulière pour le cœur de votre bûche) ou bien la veille lors du montage de votre bûche. La mousse Basilic-Citron vert peut se faire la veille du montage ou bien un jour avant. Dans tous les cas, faites le montage de votre bûche la veille de la dégustation, le démoulage 4 heures avant avec le glaçage puis conservation au frigo jusqu’à la dégustation. Si vous souhaitez une version glacée, démoulez et glacez votre bûche une heure avant 😉

1/ The Basil-lime mousse:

*500ml liquid cream

.50g sugar

*juce of 2 lime and zests

*2 yolks

*15 leaves of basil

Preparing your Basil Mousse: (if you have any left after assembly, use this cream as a dip with vegetable sticks ;))

a- In a saucepan, boil the juice of the limes and the sugar. Stop the fire.

b- Chop the basil leaves, put them in the juice and let infuse

c- Whip your cream into whipped cream

d- Mix the yolks with the zest and the infused lemon juice with the basil

e- Incorporate your whipped cream into the previous mixture

 

2/ Raspberries' heart

*250g of red fruits puree

*75g yolk eggs

*100g eggs

*75g sugar

*8g gelatin

*100g of butter

Preparation:

a- Blanchir (beat) the yolks, the eggs and the sugar

b- Boil the raspberry puree. Place half in the egg and sugar mixture and mix. Return to medium heat until you get the first plops! (like for custard) or if you have a thermometer, do not exceed 170F°. Mix with a spatula.

c- Remove from the heat, add the butter cut into pieces and the drained gelatin (hydrate the gelatin in cold water). If it is powder gelatin, mix 8g of powder gelatin with one spoon of suger, and add to the puree

d- Wait for 80F° to pour the red fruit heart into the log. Or put in a mold or different shapes (like an ice cube tray) and place in the freezer.

 

3/ Shortbread 'Breton' biscuit

*75g softened salted butter

*70g sugar

*30g yolk eggs

*100g flour

*2g baking powder

Preparation:

a- Add the sugar to yoursoftened butter and crush with a spatula

b- Incorporate the yolks then the flour sifted with baking powder

c- Place your dough on a baking tray the size of your Log and bake in a hot oven (175°) for around 20-25 minutes. Wait 5 minutes after removing from the oven to recut it (if necessary) to the correct dimensions. Do not wait until it has completely cooled, otherwise your biscuit will be too crumbly. Store it in the refrigerator

4/ Red mirror glaze

*75g of water, 11g of gelatin, 150g of sugar, 150g of glucose, 150g of white chocolate, 100g of condensed milk (preferably without sugar), gel or powder coloring

a- In a saucepan, boil the water, sugar, glucose. Stop the heat and add the gelatin

b- Add the white chocolate and the coloring and mix for 2 minutes

c- Add the condensed milk, mix again and sift.

Store the frosting in the fridge. When using it, heat it in a bain-marie (around 30°) and use it on the log that has just been unmolded. Don’t be afraid of hot-cold contact. Your Yule log will not melt 😉

5/ Assembly-Unmolding of your Yule Log

Inside your mould,

*Put a first layer of Basil Mousse. Leave to set in the freezer for 30 minutes if your raspberry center is runny. Otherwise, move on to step two

*Pour your raspberry heart or place your frozen form

*Cover with Basil Mousse. Smooth the surface well

*Place your Short Biscuit

 

*Head to the freezer until the next day (minimum 6 hours of freezing)

*Gently unmold your log onto a rack (put your rack on a dish to catch the excess icing) and let it flow, from the center to the sides, your warm mirror glaze. Time for decoration. Store your log in the fridge until tasting!

And to always have The Basil and Lime Yule Log Recipe on hand, pin it on your Pinterest boards.

I love seeing your cakes, put #amoureusedunetarteaucitron

in your posts!