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Nutcracker Yule Log Mango Raspberry
A no‑bake Christmas log, composed of a white chocolate shell, a gelatinous raspberry layer, a light mango mousse and a crunchy biscuit base. Decorated with small chocolate characters and a light coloring, it is fruity, refreshing and visually impressive.
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Cost Breakdown
Critical Success Points
- • Mix pectin with sugar before adding the fruit.
- • Bring purées to a boil for 30 seconds then cool quickly.
- • Incorporate gelatin off the heat and dissolve fully.
- • Keep mango purée below 30 °C before folding into whipped cream.
- • Tap the mold to eliminate air bubbles before each freezing step.
- • Freeze each layer completely before adding the next.
- • Press the biscuit base firmly to prevent collapse.
Safety Warnings
- • Be careful of burns when handling melted chocolate and hot purées.
- • Do not let gelatin boil; it destroys its gelling power.
- • Wear kitchen gloves if handling very hot chocolate.
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