Vanilla & Raspberry Yule Log

Mango Flavor Pearls

6 à 8 pers

45 min

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LIST OF INGREDIENTS

Sponge Cake

2 eggs

60 g sugar

60 g flour

20 g melted butter

Vanilla mousse

400 ml full-fat liquid cream

80 g sugar

4 gelatin sheets

1 vanilla bean

100 ml whole milk

To finish

Fresh raspberries

Mango flavor pearls

Crushed pistachios

Gold leaf (optional)

Step 1

To prepare the sponge cake

Preheat the oven to 180°C (350°F).

Whisk the eggs with the sugar until pale and fluffy. Gently fold in the sifted flour, then the melted butter.

Spread the batter in a thin layer (about 1 cm thick) on a baking sheet lined with parchment paper and bake for 10–12 minutes.

Allow to cool, then cut a rectangle to fit the base of your log mold.

Step 2

To prepare the vanilla mousse

Soak the gelatin sheets in cold water for 10 minutes.

Heat the milk with the sugar and vanilla. Remove from the heat and stir in the drained gelatin. Let cool slightly.

Whip the cream to soft peaks and gently fold in the cooled vanilla mixture.

Step 3

Assemble

Pour the vanilla mousse into the log mold, filling it about two-thirds full. Place the sponge rectangle on top, pressing it slightly into the mousse.

Refrigerate for at least 6 hours.

Step 4

Finish

Unmold the log and decorate with fresh raspberries. Add the Mango Flavor Pearls, sprinkle with crushed pistachios and finish with gold leaf if desired.

Vanilla & Raspberry Yule Log

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