MARISA’S CARAMYULE - Dragonfly

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MARISA’S CARAMYULE

For the Christmas meal, the famous yule log often takes pride of place on our table for desert. The ultimate gourmet cake, it symbolizes the spirit of the festive season and the family reunions over Christmas.
Today, we bring you our recipe of caramel, apple, ginger and white chocolate yule log. But, before dipping your hands in the ingredients, why not play some Christmas music by Jamie Cullum to create a warm atmosphere in your kitchen?

https://www.youtube.com/watch?v=j3YlL1P4ICg

First make the almond-ginger biscuit. For that, you will need:

– 80g icing sugar
– 80g ground almonds
– 200g egg whites (approximately 7)
– 100g egg yolks (approximately 6)
– 70g flour
– 5g ground ginger

First blend the egg yolks with half the sugar, then do the same with the egg whites and the remaining sugar. Mix the flour, ground almonds and ground ginger. Stir the egg yolk mixture into the flour mixture and, finally, delicately add the egg whites.

Spread the dough onto parchment paper and place in the oven at 180°C for 10 to 15 minutes.
Now let’s move on to the apple compote with cardamom. To make this delicious compote, you will need:

– 1kg local apples
– 100g honey
– 60g brown sugar
– Juice of ½ lemon and its zest
– 3 pods of cardamom, grated
– 5 leaf gelatine

Peel, cut and cook the apples on low heat with the sugar, the honey and the lemon juice, until they turn to stew and all the water has evaporated. Mix and add the lemon zest and cardamom. Finally, add the leaf gelatine and place the mixture onto parchment paper to let it cool.

We shall now prepare the indulgent touch of this yule log, the caramel mousse. For that, you will need:

– 100g sugar
– 75g butter
– 40cl liquid cream (including 10cl to heat)
– 3 egg yolks
– 10g leaf gelatine.

Start by making the caramel: melt the sugar in a pot on very low heat. Cut the butter into cubes and heat 10cl of cream.
Once the caramel is ready, slowly add the butter while whipping so that it melts, and the heated liquid cream. Leave the caramel to cool for 30 minutes before adding whisking in the egg yolks and the gelatine.

Finally, add the remaining 30cl of cream, which you will have whipped and placed in the fridge.
The final step consists in assembling the yule log.

Place the caramel mousse in an elongated cake tin — it should coat the mould. In the centre, place a layer of compote and a some of the caramel mousse. Finally, place the almond-ginger biscuit on top to seal it off.

Leave to set in the fridge for at least one hour, remove and unmould the yule log. You may then ice it with a mixture of 100g white chocolate, 40g butter and 2 tablespoons hot water. Then decorate according to your inspiration.

Ready to treat yourself to this festive gourmet desert that will delight young and old alike?

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