THE FESTIVAL CARNET
Raspberry and Frozen Nougat Yule Log
Raspberry nougat ice log: simple assembly, legible layers and precise markings for cold and cutting.
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Nougat raspberry is prepared in a 25 cm mold and serves frozen. Unlike a log, it should not defrost for several hours. Plan a night in the freezer and only take it out just before the service.
The result is ivory ice cream with small pieces of nougat, thin raspberry red layer and biscuit base. The steps specify when to soften, tamp and then firm the preparations. Durations are indicative.
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The preparation step by step
Check the mold and the cold
Choose a 25 to 30 cm log or cake mould, 1.5 litre useful capacity, freezer compatible. Line it with film if necessary, place it on a board and prepare a small container for any surplus. The density varies with the chosen ice and the profusion of the cream: does not force the whole volume in a mold too small. Clear a flat place in the freezer set at 18 °C.
Cuis la raspberry
Pour 200 g of raspberries and 25 g of sugar into a saucepan. Simmer for 5 to 7 minutes, stirring, then crush the fruit. Stole in a plate and refrigerate 1 hour until completely cooled.
Prepare the nougat
Cut the 100 g of soft nougat into small 5 mm dice with a knife. If the nougat sticks, refrigerate it 15 minutes before cutting. Check its allergens, including almonds and egg whites.
Whip the cold cream
Place a salad bowl and beaters in the cool 10 minutes. Whisk the 400 g of cream until you get a soft chantilly, which leaves grooves without becoming grainy.
Add condensed milk and nougat
Incorporate the 200 g of cold sweetened condensed milk in three additions with a spatula, then the nougat dice. Concentrated milk already provides sugar; do not add sugar to this cream.
Assemble the layers
Pour half of the nougat cream into the pan. Divide the cold raspberry compote into a thin layer, then cover with the rest of the cream. Finish with the 80 g of ladyfinger biscuits cut to form a base. Keep about 1 cm under the edge for the final base. If the volume is too large, layer the surplus in the separate small container and freeze it immediately.
Make it harden completely
Cover the surface in contact with cling film and freezes for at least 8 hours, until the center is hard. Do not overlay a heavy object on the mold.
Prepare the dish
Place the serving dish in the refrigerator for 20 minutes. Prepare a long knife, a glass of hot water and a clean cloth for cutting.
Unmolded still frozen
Take the log out of the freezer and gently peel off the pan or film around the dessert. Place it immediately on the cold plate, base underneath. Do not let the dessert melt to facilitate demoulding.
Let it soften briefly
Place the log in the refrigerator for 10 to 15 minutes before cutting. The knife must penetrate without forcing, but the layers must remain frozen. Adapts for a few minutes depending on the temperature and density of the ice.
Cut and cool
Dip the blade of the knife in hot water, wipe it and cut eight parts. Immediately re-freeze the portion that has not started to melt. Do not re-freeze a dessert that has become liquid.
Conservation. Keep the log well packaged in the freezer at 18 °C and consume it within two weeks. Do not re-freeze a dessert that has melted. Also respects the date and instructions of the ice cream or products purchased.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
The Good Cold
This log is served frozen, relaxed for a few minutes in the refrigerator. A six-hour thawing would melt it.
A suitable mold
Use a mold compatible with freezing. A thermoformed mold is not automatically compatible with the oven: no cooking is done in the mold of this recipe.
White nougat version, honey and candied fruit
For a raspberry-free variant, remove the 200 g of raspberries and the 25 g of sugar. Add 40 g of diced candied fruit and 20 g of liquid honey to the ice cream, reducing the sweetened condensed milk to 180 g. Keep the 100 g of nougat and the same freezing time.
Predict the useful capacity
The mold should contain 1.5 liters. The actual volume depends on the air incorporated and the chosen ice; measure the capacity of the mold before starting. A possible surplus is molded and freezes separately, without compressing the layers until overflow.
Questions Before You Start
Can I prepare it the day before?
Yes, taking eight hours in the freezer makes preparation the day before particularly convenient.
Do I need a sorbet?
Not for this recipe; the ingredients and assembly indicated are enough.
Can I use a Thermomix?
This sheet explains a method independent of any robot and does not provide unverified Thermomix settings. For guided execution with a precise model, use a compatible official Cookidoo recipe.
The recipes and creations cited
Find the guided recipes or creations of their author on the sites below. The sheet of this book remains an independent house proposal.
Baking tips for this recipe
- Check the dimensions of the mold and place it in the freezer before starting assembly.
- Respect cold grips between layers to avoid mixing them with demoulding.
- Prepare the dish and the finishing elements before unmolding, then follow the reheating time provided by the plug.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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