December’s Daring Bakers challenge hosted by Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux was Yule log by Flore from Florilege Gourmand. This was not the usual Christmas log that first comes to mind. This one was a frozen dessert (I’d say semifrozen, the mousse doesn’t freeze hard) composed of total of 6 elements put together in the certain order. We were free to chose our own flavor variations. Mine were as follows:
- cranberry-kumquat-pear mousse,
- kumquat-ginger crème brulee insert,
- white chocolate-pistachio praline crisp,
- bittersweet ganache insert,
- pistachio dacquoise,
- and chocolate gelée glaze.
For the mousse layer I cooked the cranberries, seeded kumquats, chopped pears in cranberry juice with fresh ginger and star anise, then pureed the fruits and used the puree as the mousse base. It turned out quite good. I would recommend a different assembly sequence though, since the hard layer of the crisp in the middle of the soft-textured mousse made it tricky to slice. Next time I would put the crisp at the bottom, right before the dacquoise layer.
Happy New Year to everyone!