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.
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Recipe components
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. |
