THE FESTIVAL CARNET
Vanilla, Chestnut and Meringue Ice-Cream Yule Log
Vanilla, chestnut and meringue iced log: a simple assembly, legible layers and precise markers for cold and cutting.
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Vanilla, Chestnut and Meringue Ice-Cream Yule Log is prepared in a 25 cm mould and served 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 white vanilla ice cream, chestnut beige layer and white meringue flakes. 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, useful capacity 2 liters, compatible freezing. 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.
Prepare chestnut and meringue
Soften the 250 g of chestnut cream with a spoon. Break the 100 g of meringues into 1 to 2 cm pieces. Keep about 20 g of these pieces in a dry box for the final decor.
Soften the vanilla ice cream
Leave the 500 g of vanilla ice cream in the refrigerator for 5 to 10 minutes. It must be workable with a spoon but remain solid and cold; do not melt it.
Assemble the layers
Cut half the ice into the pan, spread the chestnut cream in a regular layer, then sprinkle 40 g of meringues. Add the rest of the ice and finish with 40 g of meringues by gently pressing them. 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.
Plan the chantilly of the service
Keep 200 g of liquid cream and 20 g of icing sugar in the refrigerator. The Chantilly will be prepared after demoulding, to keep its soft texture and avoid freezing the decor.
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.
Add the Chantilly
Whisk 200 g of cold cream with 20 g of icing sugar until soft. Spoon small waves over the top of the log and add the 20 g of reserved meringues. Serve immediately.
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.
Predict the useful capacity
The mould must contain 2 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.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.