Mango and raspberry yule log

Ingredients

Raspberry insert:

• 7 oz raspberries
• 2 Tbsp sugar
• 2 gelatin sheets

For the sponge:

• 4 eggs
• ½ tsp liquid vanilla
• 1 pinch of salt
• ⅓ cup sugar
• ¾ cup flour

Soaking syrup:

• ¼ cup raspberry syrup
• ¾ cup water

Mango mousse:

• 12 oz mango pulp
• 2 Tbsp sugar
• 3 gelatin sheets
• ¾ cup fresh cream (30% fat)

Glaze:

• 6 oz mango coulis
• 2 gelatin sheets

Materials

• 1 Yule log mould
• plastic wrap
• baking tray, 37 x 27 cm
• Immersion blender
• Food processor
• Pastry brush
• Wire rack

Preparation

• Raspberry filling:
  Soak the gelatine sheets in cold water.
  Put the raspberries and sugar in a saucepan. Cook over medium heat until they turn to mush.
• Pour the mixture into a bowl and stir in the gelatin sheets (squeeze them out well first). Then blend until smooth.
  
• Line the Yule log mould with plastic wrap. Pour the raspberry purée into it and refrigerate for at least 6 hours.
• The biscuit:
  Place the eggs, vanilla, salt and sugar in a bowl. Mix at full speed for 5 minutes (the mixture should double in volume).
  
• Sift the flour over the mixture and gently fold it in with a spatula, moving from the bottom up. Make sure to scrape the bottom of the bowl so that no flour remains.
• Now pour the mixture onto the baking tray lined with baking paper and spread it out evenly.
  
• Bake for 12 minutes at 180°C.
• As soon as it is baked, remove the sponge from the tray and trim the edges. Then cut out a rectangle, making sure it is large enough to line the Yule log mould.
  
• Remove the raspberry insert from the mould and put it back in the refrigerator. Line the mould with plastic wrap again, then place the piece of sponge you cut out earlier inside.
• Trim the edges if they stick out of the mould. Mix the raspberry syrup with the water. Then, with a pastry brush, apply it to the biscuit.
  Then set aside.
  
• Mango mousse:
  Soak the gelatin sheets in cold water.
  Measure out 12 oz of mango pulp. Put it in a bowl, add the sugar and blend until smooth.
• Take some of the purée and heat it in the microwave for 30 seconds. Stir in the gelatin sheets, squeezed out well, and mix.
  
• Add this mixture back to the bowl containing the mango purée and mix well. Now whip the cream with an electric mixer until stiff.
• Fold the mango purée into the whipped cream and gently mix until you have a smooth mousse.
  
• Pour the mousse into the mould, over the sponge. Level it with a spatula, leaving space on the surface for the raspberry insert (about 0.5 cm from the edge of the mould).
• Now remove the insert from the refrigerator and gently peel off the plastic wrap. Be careful, as it is very delicate and could break.
  
• Place the filling on the mousse (the rounded part must rest on the mousse). Then press lightly so that the mousse covers the sides.
• Cut another rectangle from the remaining sponge (it should be the same size as the base of the mould). Then brush it with the diluted raspberry syrup.
  
• Now place this piece of sponge on top of the raspberry insert to close the Yule log. Cover with plastic wrap and refrigerate for at least 4 hours.
• Glaze:
  Soak the gelatin sheets in cold water.
  Heat the mango coulis in the microwave for 1 minute, then stir in the gelatin sheets, squeezed out well. Mix thoroughly and pour into a container with a spout.
  
• Place a baking tray slightly larger than the Yule log on your work surface. Set the wire rack on top of it and unmould the Yule log. Then gently remove the plastic wrap.
• Now cover the surface of the log with the mango coulis (see video tutorial at the bottom of the page).
  
• Place the log in a serving dish and refrigerate for 2 hours.
• The mango and raspberry log is ready!
  

Questions

Photos of members who cooked this recipe