And then, suddenly, it’s Christmas…
I could say it’s bluffing but I hate this word.
So let’s talk about magic…
For 10 to 12 people
- 200g (7 oz) of soft white nougat
- 250ml (1 cup) of light liquid cream
- 250ml (1 cup) of whipping cream
- 1 chantifix mix
- 400g (131/2 oz) of condensed milk
- 2-3 tbsp of caramel topping
- 4 tbsp of nougatine chips
- Red fruits for the top of the yule log
- 2 egg whites
- 150g (3/4 cup) of granulated sugar
- 50ml of water
- 500g (1 lb) of raspberries
- 4 tbsp of sugar
Melt the nougat cut in pieces with the light cream over low heat. When it’s melted enough (some lumps might remain), mix in a blender with the condensed milk.
Whip the cream with the chantifix mix until stiff. Gently mix with the nougat and the nougatine chips..
Add the caramel topping but don’t mix too much, to create a marble effect.
Pour half of the preparation in a special Yule log mould, sprinkle some raspberries and/or red fruits, then pour the remaining mixture on top. Set in the freezer for a few hours.
Meanwhile, prepare the raspberry sauce. In a pan, cook over low heat the raspberries and the sugar for about 10 minutes (frozen raspberries are perfect). Then strain to remove the seeds, let cool and set aside in the fridge.
When the iced yule log is frozen and ready, prepare the Italian meringue.
In a saucepan, add water and sugar and boil for 5 minutes. In the meantime, whip egg whites until foamy. When the syrup is ready, pour it very gently into the whites, while continuing to beat them. Then beat for another ten minutes, until the meringue has cooled down.
Take the yule log out of the freezer, unmold and garnish with the meringue before set back in the freezer.
Before serving, take the yule log out 5 minutes in advance and garnish with the red fruits.
Serve with the raspberry sauce.
Tip: add two crushed meringues to the preparation, for a crunchy-lightness taste…