Lemon Raspberry Yule Log

Ingredients

• 300 g Fresh raspberries (or frozen) (Pureed for gelée)
• 180 g Granulated sugar (100 g for gelée, 80 g for lemon mousse)
• 10 g Fruit pectin (Helps set the raspberry gelée)
• 3 Lemons (Juice ~120 ml, zest of 2 lemons (one for mousse, one for financier))
• 2 Egg yolks (Large, room temperature)
• 4 Gelatin sheets (Soaked in cold water 10 min, then drained)
• 200 ml Heavy whipping cream (Cold, for mousse)
• 100 g Unsalted butter (Cut into dice, then browned (beurre noisette))
• 80 g Almond flour (ground almonds)
• 30 g All‑purpose flour
• 80 g Powdered (icing) sugar
• 4 Egg whites (Large, room temperature)
• 1 pinch Salt
• 100 g Frozen raspberries (Scattered in the financier before baking)
• 150 g White chocolate (For chocolate spray coating (melted))
• 150 g Dark chocolate (raspberry flavored) (For chocolate spray coating (melted))
• 1 can Chocolate spray (velvet) – white (Used to coat the log)
• 1 can Chocolate spray (velvet) – red (For decorative gradient)
• 30 g Chocolate decorations (casse‑noisette theme) (Optional garnish)

Instructions

1. Make Raspberry Gelée

   Combine pectin with 100 g of granulated sugar in a small bowl and stir. In a saucepan, heat the raspberry puree until it reaches at least 60 °C, then slowly whisk in the sugar‑pectin mixture. Bring to a gentle boil, stirring constantly, and cook for 2 minutes.

   Time: PT10M

   Temperature: 60°C

2. Set the Gelée

   Remove the saucepan from the heat. Let the gelée cool for 5 minutes, then pour it into the silicone Yule‑log mold, spreading evenly. Place the mold in the freezer for at least 4 hours (or overnight) until fully set.

   Time: PT5M

3. Prepare Beurre Noisette (Brown Butter)

   Cut 100 g butter into small dice. Melt in a saucepan over medium‑low heat, stirring constantly, until the butter turns a golden amber color and releases a nutty aroma. Immediately remove from heat and strain through a fine‑mesh sieve to stop cooking.

   Time: PT10M

4. Mix Financier Batter

   In a mixing bowl, whisk together almond flour, all‑purpose flour, powdered sugar, and a pinch of salt. Add the 4 egg whites (room temperature) and mix until smooth. Fold in the zest of one lemon, then gently incorporate the cooled beurre noisette in two additions, mixing until the batter is glossy and homogeneous.

   Time: PT10M

5. Bake the Financier

   Preheat the oven to 170 °C (fan). Butter a loaf pan, line the bottom with parchment paper, and pour in the batter. Evenly scatter the frozen raspberries over the surface, pressing them lightly into the batter. Bake for 25 minutes, or until the top is lightly golden and a toothpick comes out clean.

   Time: PT25M

   Temperature: 170°C

6. Cool and Trim the Financier

   Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack. Let it cool completely to room temperature. Using a serrated knife, trim the top to create a flat surface for later assembly.

   Time: PT15M

7. Cook Lemon Curd (Base of Mousse)

   In a saucepan, whisk together 80 g sugar, 2 egg yolks, the juice of 2 lemons, and the zest of one lemon. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 80 °C).

   Time: PT10M

   Temperature: 80°C

8. Add Gelatin and Cool

   Soak 4 gelatin sheets in cold water for 10 minutes. Once the lemon curd has thickened, remove the pan from heat, squeeze excess water from the gelatin and whisk it into the hot curd until fully dissolved. Pass the mixture through a fine sieve to remove zest, then let it cool to room temperature.

   Time: PT10M

9. Whip Cream and Fold

   In a chilled bowl, whip 200 ml cold heavy cream with a hand mixer until stiff peaks form. Gently fold the whipped cream into the cooled lemon curd in two additions, using a rubber spatula, until a light, airy mousse is achieved.

   Time: PT10M

10. Assemble the Yule Log

    Place the silicone log mold on a tray. Fill it with the lemon mousse up to the halfway point, then smooth the surface. Freeze for 10 minutes. Remove the mold from the freezer, place the set raspberry gelée (from step 2) in the centre, pressing lightly so it adheres to the mousse. Cover the gelée with the remaining mousse, smoothing the sides. Lay the trimmed financier on top, pressing gently so it adheres. Freeze the assembled log for at least 1 hour (ideally overnight).

    Time: PT15M

11. Apply Chocolate Velvet Spray

    Once the log is firm, place it on a serving platter. Hold the white chocolate spray can about 20 cm away and spray an even coat over the entire surface. Then, using the red chocolate spray, create a gradient at the top of the log. Allow the coating to set for a few minutes.

    Time: PT5M

12. Final Chill and Serve

    Transfer the decorated log to the refrigerator and let it chill for at least 6 hours (or overnight) before slicing. Garnish with chocolate decorations and serve chilled.

    Time: PT0M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

30 g

Fat

13 g

Fiber

2 g