Yule Log with Grapefruit Mousse - Our recipe with photos
A beautiful, refreshing dessert on your Christmas table! A delicious combination of the citrusy flavour of grapefruit and the sweetness of raspberries and pistachio. Follow our illustrated,...
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Cooking tools:
- Stand mixer
- Instant-read thermometer
- Microplane
- Piping bag
- Silicone baking mat
- Offset spatula
- Double boiler
- Yule log mold
- Sifter
- Kitchen scale
- Plastic sheet
- Whisk
- Baking sheet
- Oven
- Stove
- Saucepan
- Nonstick skillet
- Mixing bowl
- Chef's knife
- Fork
- Spatula
- Parchment paper
- Plastic wrap
- Freezer
- Refrigerator
Ingredients
- 210g whole eggs
- 130g sugar
- 130g flour
- 15g unsalted butter, melted
- 25g pistachio paste
- 500g water
- 300g sugar
- 5 pink grapefruit
- 40g Grand-Marnier or Cointreau
- 100g egg whites
- 180g castor sugar
- 220g pink grapefruit juice (200 + 20)
- 60g castor sugar
- 20g crème pâtissière powder
- 85g Mycryo cocoa butter
- Zest of 3 grapefruit
- 200g French meringue
- 500g whipped cream
- 1 punnet of fresh raspberries
- 150g raspberry purée
- 3g yellow pectin
- 25g castor sugar
- 20g powder gelatine (200 bloom)
- 270g water (120 + 150)
- 300g glucose syrup
- 200g condensed milk, unsweetened
- 300g Zéphyr white chocolate couverture
- Water-soluble red colouring
- 15cl pink grapefruit juice
- Pink grapefruit jelly
- Edible silver flakes
- 2 decorated tips (wrinkled white chocolate)
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