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Pistachio Morello Cherry Yule Log
A festive Yule log for Christmas combining a hazelnut dacquoise, a silky pistachio mousse, and tangy Morello cherries, all covered with a chocolate glaze made with grapeseed oil and toasted almonds. The result is elegant, crunchy, and full of contrasting flavors.
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Critical Success Points
- • Whisk the egg whites to stiff peaks (10 min).
- • Temper the pistachio cream without curdling.
- • Incorporate the gelatin while it is still hot.
- • Freeze the log for at least 4 hours before unmolding.
- • Use the torch carefully to release the mold.
Safety Warnings
- • Handle the torch with care, avoid direct flame on the skin.
- • Boil the milk and cream carefully to avoid hot splatters.
- • Use kitchen gloves when unmolding the frozen product.
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