With red fruit mousse and crémeux
Total time: 1 hour
Serves: 10 portions
Ingredients
For the mousse
160g strawberry puree
300g white chocolate
7g gelatin
380g whipped cream
For the crémeux
100g egg yolks
60g whole eggs
110g sugar
150g strawberry puree
125g butter
5g gelatin
To assemble the log
A silicon Yule log mould
Method
For the mousse
Heat the strawberry puree
Add it on top of the white chocolate, melt gelatin in the mixture and blend it
Fold whipped cream into a base
For the crémeux
Bring the strawberry puree to a boil
Mix in the sugar, whole eggs and egg yolks
Temper the eggs mixture and cook on a double boiler up to 85 degrees Celsius
Add gelatin and let the mixture cool down
After the mixture is cool, add in the butter
For the assembly
Pipe a couple of thick laces of red berry mousse on the bottom of the silicon mould
Remove the frozen strawberry insert from the mould and cut to a length of 24cm
Arrange the strawberry insert over the red berry mousse, with the rounded side facing down making sure it is well centered
Fill the rest of the cavity with red berry mousse
Leave a gap of 1 cm on top for the biscuit base
From the chef...
Chef Amid Saegh, serving as Pastry Chef at The Tea Room at Al Jaddaf Rotana Suite Hotel, believes that the Yule log is a significant part of Christmas traditions. He said: "The burning of a special log in a fireplace for luck and fortune has been a holiday tradition for centuries. It is a symbol of prosperity and blessing. Offering a beautiful and tasty Yule log is a tradition during joyful Christmas, which is why I've chosen this recipe."