Retro & Traditional / Iced ice creams & desserts
Vanilla and raspberry iced Christmas log
The log is molded from a cake mould: vanilla at the top, raspberry in the middle and meringue below. A few shavings and pistachios are enough.
Cake mould of 24 x 10 x 7 cm, capacity at least 1.5 liter; 8 parts / The log is molded from a cake mould: vanilla at the top, raspberry in the middle and meringue below. A few shavings and pistachios are enough.
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Dessert in this mood
The log is molded from a cake mould: vanilla at the top, raspberry in the middle and meringue below. A few shavings and pistachios are enough.
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Preparation
- Line the mold with two strips of paper that protrude. Cool in the freezer. Check its useful capacity of at least 1.5 liters.
- Soften the vanilla ice cream for 5 to 10 minutes in the refrigerator, without melting it. Tuck it into the bottom of the mold and freeze for 30 minutes: this layer will become the top for demoulding.
- Soften the sorbet in the same way and spread it over the vanilla. Spread the coarsely broken meringues over the sorbet, press very lightly and cover. Freeze at least 4 hours.
- Turn the log on the plate, remove the mold and papers. The meringues are now underneath, the sorbet in the center and the vanilla above. Spread chocolate into crushed shavings and pistachios over vanilla.
- Wait 5 to 8 minutes before cutting with a hot, wiped blade. Serve immediately; put in the freezer only the rest that has not begun to melt.
Preserve and Serve
7 days in the freezer at 18 °C, well packaged; do not refreeze a melted portion.
Before you start
This frozen Christmas log combines a layer of vanilla ice cream, a heart of raspberry sorbet and a base of meringue. It is prepared with products already ready: you make the assembly, the demoulding and the decor, without making an ice cream and without using a sorbetiere. The contrast between the sweetness of vanilla, the acidity of the fruit and the pieces of meringue brings three textures in the same slice.
Choose this recipe if you want to free the oven for the meal and prepare the dessert in advance. The cake mould must have a useful capacity of at least 1.5 liters, and it must be kept in the freezer in a horizontal position. Counts at least four and a half hours of catch between the two freezing stages. The chocolate and pistachio shavings are added after the demoulding, just before serving the eight parts.
The benchmarks for success
Predicting the Meaning of Layers
The first layer deposited in the mold becomes the top after turning: so start with the vanilla. The sorbet then arrives, then the meringues. Let the paper pass so that it can be easily removed once the log is laid on its plate.
Soften without melting
Work the ice and sorbet one after the other, after their short time in the refrigerator. They must become flexible enough to be spread, while keeping their ice texture. Prepare the mold and spatula before taking out each tray.
Care for the cut
Respect the five to eight minutes of waiting indicated after the demoulding. Pass the blade in hot water, wipe it, then cut without sawing the meringues. Clean the blade between the slices to maintain a legible separation between vanilla and raspberry.
Questions Before You Start
Do I need a blanket for this ice-cold log?
Nope. The recipe uses 500 ml of vanilla ice cream and 500 ml of raspberry sorbet already prepared. The job is to overlay them in a mold, add the meringues and then let the whole take in the freezer.
Does this recipe contain raw eggs or cream?
You do not add any raw egg or liquid cream to this blend. This doesn’t mean that the dessert is egg-free or milk-free: check the ingredients of the ice cream and meringues used if this information is important to your guests.
Can the leftovers be put back in the freezer?
Quickly put the frozen part back in the freezer, without waiting for it to soften on the table. A portion that has begun to melt should not be refrozen. Plan the dish and plates in advance to serve without waiting.
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.
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.
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