THE FESTIVAL CARNET
Raspberry Mousse Insert for Yule Logs
A fruity foam to freeze in a small insert mold, with gelatin weighed and soft whipped cream.
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An insert is a small preparation placed in the middle of a larger log. This one uses a raspberry puree without seeds, whipped cream and a measured amount of gelatin. It must be frozen before it can be unmolded and inserted.
Plan a mold with an insert of about 400 ml, 20 to 22 cm long. The recipe gives a small possible surplus depending on the form: pour it into a verrine rather than filling up to the edge. The indicated time includes taking the insert, not making the log that will surround it.
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The preparation step by step
Prepare the mold
Lay the mould with clean and dry insert on a small plate. Check that it can go flat in the freezer; a flexible mold should remain supported during filling.
Hydrates the gelatin
Pour 18 g of cold water into a cup. Saupowder the 3 g of gelatin 200 Bloom and mix. Let it inflate for ten minutes, keeping all this water in the recipe.
Weighing the puree
Measure 200 g of seedless raspberry puree. If you start from mixed raspberries then filtered, weigh the puree after filtration and not before.
Heat up a game
Pour 100 g of puree and 40 g of sugar in a small saucepan. Heat gently, stirring until the sugar is dissolved and the mixture is hot, without long boiling.
Dissolve the gelatin
Remove from the heat and add all the hydrated gelatin. Stir with a maryse until you no longer see small translucent grains.
Cool the base
Add the remaining 100 g of cold puree. Mix and let cool around 28-30 °C. The base should remain liquid, without being warm enough to melt the whipped cream.
Whip the cream
Whisk 150 ml of very cold cream in cold bowl. Stop when it forms soft grooves: a cream that is too firm mixes less regularly with fruits.
Lighten the purée
Add a large spoon of whipped cream to the puree and mix. Then incorporate the rest in two with a maryse, lifting from the bottom.
Filled without air pockets
Pour the foam into the insert mold. Slightly taps the plate to remove large air pockets, smoothes and keeps a few millimeters free at the edge. Pour the surplus into a small verrine, cover and refrigerate; consume this portion within 24 hours.
Freeze and then use
Cover and freezes for at least six hours, until the insert is hard. Unmold at the last moment and place it in the foam of the log following its assembly; do not thaw it alone before insertion.
Conservation. Keep the insert well packaged in the freezer for up to a week. After thawing in the log, store in the refrigerator and consume within 24 hours; do not refreeze.
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
Precision of gelatine
The recipe uses 200 Bloom Weighed Powder. Does not replace with an approximate number of sheets.
A warm base
Too hot, it makes the cream fall; already gelled, it forms pieces. Mixture when it is still fluid at 28-30 °C.
Questions Before You Start
Can I replace raspberry with mango?
Use a recipe adapted to mango: purées do not have the same water or acidity.
Is it a complete log?
No, it is the fruity heart to be placed in another mousse with a cookie.
Why does the surplus go into a verrine?
The actual capacity of the inserts varies. Keep the mold level rather than forcing the whole mixture into a too small format.
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.
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