THE FESTIVAL CARNET
Raspberry Christmas Bauble Yule Log
Six small domes of raspberry mousse topped with red fruit and lined to evoke a log of Christmas balls.
Kitchen Mode and Timer
Keep the recipe at hand during preparation.
Enables JavaScript to use the kitchen tools.
Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.
The shape is that of half-spheres, stable on biscuits: they are not complete suspended balls. Aligns the six domes on a long plate to compose the log. The raspberry coating gives a fruity red and a slight shine, less smooth than a professional mirror icing.
The main decor uses a small disc of white chocolate and crumbs of golden cookie. No dye is needed. If you really want a metallic reflection, use only an explicitly edible gold powder that is allowed for this use on its packaging; creative leisure dry ingredients are not suitable.
That's all you need!
Equip me with a pack.If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.
Choose the number of guests and uncheck what you already have at home.
This sheet indicates a yield in parts or in weight. Specify your basis for calculating the races.
Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.
Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.
Your choices are memorized on this device.
The preparation step by step
Prepare the material
Place the mold on a rigid plate. Check its capacity: targets about 80 ml per imprint and keeps one verrine for the surplus. Separate the foam ingredients from those of the coating.
Moisturizes the foam gelatin
Mix 4 g of gelatin with 24 g of cold water and wait ten minutes. Heat 100 g of the 200 g of raspberry puree with 40 g of sugar until the sugar dissolves.
Dissolved and Temperate
Remove the hot puree from the heat, add the puffy gelatin and then the rest of the cold puree. Mix and let go down to 28-30 °C, without letting the preparation freeze.
Whip the cream
Whisk 150 ml of very cold cream up to a soft hold. Fold in a raspberry spoon and then the rest delicately with maryse to keep a light foam in the mouth.
Mould and freeze
Fill the mould cavities almost to the edge, pat slightly and smooth. Cover and freeze for at least six hours. The surplus can be served in verrine after refrigeration.
Prepare the tablecloth
Hydrates 2 g of gelatin with 12 g of water. Heat 150 g of puree and 40 g of sugar, remove from heat and then add the gelatin. Stir gently to avoid bubbles and allow to cool down to 28-30 °C.
Prepare the small hats
Melt 30 g of white chocolate gently. Place six small 1.5 cm pellets on baking paper and let it take in the refrigerator. Crush two shortbread into crumbs; keep the other six whole.
Tablecloth frozen domes
Unmould the firm domes onto a wire rack set over a dish. Pour the lukewarm coating on each one at once. Let the excess run out for two minutes; don't keep coming back over a surface that is starting to take hold.
Transfer and defrost
Slide a spatula under each dome and place it on a shortbread cookie. Line up the six on a long plate and let it thaw for about four hours in the refrigerator, under a high box.
Add the simple decor
At the service, place a white chocolate pellet on the top of each dome. Add a small pinch of golden crumbs to the foot. The red of the raspberry and the natural gold of the biscuit make up the decor without dye.
Conservation. Store in a refrigerator at 4°C or less and consume within 24 hours after thawing. Don't refreeze. Add the cookie crumbs at the last moment to keep crunchy.
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
Measured brightness
The fruit brings color and shine, but this coating is not an opaque mirror. Small irregularities are normal.
Edible gold
For a metallic option, follow the dosage and method of application of the exact product on the chocolate pellets. There is no universal quantity for all dry ingredients.
Questions Before You Start
Which golden dye to choose for a log?
Check that the packaging explicitly indicates edible food use and authorized media. A product simply named decorative or non-toxic is not enough. Respect its instructions; the main version of this recipe remains without dye.
How to make perfectly spherical balls?
This recipe provides easy-to-lay half-spheres. A complete sphere requires another mold and another method of assembly.
Will the coating be opaque bright red?
It keeps the natural color of your puree, from red to raspberry pink. It is not designed to imitate an artificial lacquer.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
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.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.