Lime Yule Log

Make lime yule log. Start by the coconut dacquoise, pour the egg whites into the mixer bowl. Add a little caster sugar then put the egg whites to whisk.

In a container, pour the ground almonds and the grated coconut. On top, sift the icing sugar and flour. Mix these elements together.

When the egg whites are 3/4 mounted, gradually add the remaining caster sugar. Continue 2 to 3 minutes so that the whites are well meringued.

Stop the mixer, then pour the egg whites into a container. Pour the coconut mixture over it.

Mix with a spatula by going well to the bottom of the tank and turning it regularly to have a homogeneous mixture. As soon as the preparation is well mixed, we stop.

Spread this coconut dacquoise on half the width of a 40 cm X 30 cm baking sheet covered with a sheet of baking paper.

Use a palette and use the edges to get a regular surface. Sprinkle the coconut dacquoise with icing sugar.

Bake this cookie in an oven at 180 ° C for about 12 to 15 minutes while monitoring the cooking. Remove from the oven, place this coconut dacquoise on a rack and let it cool.

Peel the fresh pineapple while keeping the leaves for decoration. Remove the core and cut the pineapple into pieces.

Melt the butter in a pan then pour the diced pineapple. Leave to cook for 2 to 3 minutes over high heat. Add the brown sugar and mix with a spatula.

Let the pineapple pieces caramelize over medium heat. When the caramelization is complete, place the pineapple in a dish to let them cool.

For the lime mousse, start by softening the gelatin leaves in cold water. Pour the lime juice into a saucepan and heat over medium heat.

In a container, pour the egg yolks, add the caster sugar then mix with a whisk to whiten the whole.

Add the cornstarch and mix. When the lime juice comes to a boil, pour it over the egg yolks while stirring, then transfer everything to the saucepan.

Cook this lemon cream until the first broths to begin, while mixing with the whisk, then continue cooking for about 30 seconds.

Off the heat, add the softened and drained gelatin, then mix with the whisk. Adjust the color with a little food coloring to get a lime green.

Place the lime cream in a container. Cover with cling film on contact, and let cool.

Pour the whole cold liquid cream into the well cold mixer bowl, install the whisk and start to whip it up slowly, before gradually accelerating.

When the whipped cream is mounted and firm, stop the mixer. Take the cold lime cream, which you mix with a whisk to relax it.

Start by adding 1/3 of the whipped cream and mix vigorously. Finish by adding the rest of the whipped cream, which you incorporate delicately this time to keep the volume.

For the assembly of this lime christmas log, we will use a log gutter 35 cm long by 9 cm wide.

Remove the leaf from the coconut dacquoise. Cut a strip of biscuit 35 cm long by 9 cm wide, and another 33 cm long by 5 cm wide.

In the log gutter, place a layer of lime cream , which you distribute over half the height with the help of a pallet.

Scatter pieces of caramelized pineapple in the middle of the log along the entire length, then place the small strip of coconut dacquoise on top. Press lightly.

Place a second layer of lime mousse and also sprinkle with pieces of caramelized pineapple. Cover completely with the foam and smooth the surface using a palette.

Place the last strip of coconut dacquoise, taking care that it is flat, then place this lime log in the freezer until completely frozen.

After freezing, unmold the log using a small kitchen torch to heat the mold, place it on a rack before placing it back in the freezer.

For the icing, weigh the glucose directly in a saucepan with your hands wet, this is more convenient. Soften the gelatin sheets in cold water.

In the saucepan, add the water and the caster sugar, then bring everything to the boil. When the sugar syrup is ready, add the softened and squeezed gelatin. Add the condensed milk.

Pour everything over the white chocolate. Add the food color to get the color you want, then mix gently. Finish the mixture with a hand blender.

Let the icing cool down to a temperature of 28 ° C, which you can check with a kitchen thermometer.

When the icing is at the right temperature, take the lime log out of the freezer, then pour the icing over the entire surface. Lightly tap the grill to remove the excess.

Place the log in the freezer for 15 minutes, before pouring a second layer of icing to obtain a very clean result.

For decoration, leave room to your imagination. If you want to do like me, you have to watch my video on the chocolate decoration in order to have a chocolate said “on point”

Then spread a layer of about 2 mm of chocolate on a rhodoïd sheet. Let harden slightly, before cutting regular squares of chocolate with a knife.

Finish by placing a sheet of baking paper on top. Place a baking sheet to make a weight so that the chocolate decoration remains flat without bending.

After icing the lime yule log a second time, place it on a presentation tray. Place your chocolate squares on the sides, overlapping them slightly.

Finish the decoration with a few pineapple leaves on top, and a few currants for color. The lime yule log is finished.