Raspberry and Lime Christmas Log (buche de Noel)

bavaroise Christmas log
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This raspberry and lime Christmas log (or buche de Noel) is a light and refreshing dessert for the Christmas period.  Perfect for Christmas under the sun! Bookmark the recipe for the bavarois recipe which you can do on its own served with red berries.

Bavarois Christmas log

The bavarois of this recipe must be prepared a day ahead.

Concept
  1. A core of raspeberry bavarois
  2. A blanket of mascarpone&lime
  3. A macadamia crumble

bavarois christmas log

Ingredients
For the bavarois:
  • 300 g of frozen raspberry
  • 3 small egg yolks
  • 250 ml of milk
  • 130 ml of cream
  • 110 g of caster sugar
  • 4 gelatine leaves (I used the ones from the supermarket)
For the m and lime blanket:
  • 500 g of mascarpone
  • 100 ml of cream
  • rind of 1 lime
  • juice of 1 lime
  • 1/2 cup icing sugar
  • 2 egg yolks
For the nut crumble:
  • 10 macadamia (raw)
  • 30 g soft butter
  • 1 pinch of salt if the butter is unsalted (otherwise, omit)
  • 2 generous tbsp plain flour
  • 1 tbsp white sugar
Method:
Raspberry Bavarois
  1. Prepare your mould.  I used a cake loaf as a general support, buttered and blanketed in cell wrap, a sheet of flexible cardboard (buttered and covered in cell wrap) and curved as a semi-cylinder.
  2. Mix sugar and egg yolks until pale and creamy, add a little of the milk to make slightly more liquid.
  3. Place the gelatine leaves in a bowl of cold water.
  4. In the meanwhile, heat up the rest of the milk to boiling point.
  5. While the milk is warming up, place the frozen raspberry in the microwave for 1 minute (full power), then blend in the blender to obtain a juice. The raspberry juice will still be cold.
  6. While whisking, add the hot milk to the egg-sugar mix, mix well. Transfer to the saucepan and on a medium heat, mix continuously until it thickens.  The custard MUST NOT boil.
  7. Remove from the fire and transfer in a bowl
  8. Squeeze the water out of the gelatine and mix the gelatine until fully dissolved with the warm custard.
  9. Add the raspberry juice, mix well.
  10. Whip the cream to soft peaks and mix in gently to the custard mix either using a largebavarois christmas log wisk or a silicone spatula.
  11. Pour into the tin, cover with cell wrap and place in the fridge at least 15 h prior to decorating.

Tip: For the custard, you will know it is ready when a spoon placed in the saucepan comes out with the custard covering/blanketing the back of a spoon (not runny).

 

Mascarpone & lime blanket
  1. Place all the ingredient in a stand mixer or large bowl.
  2. Whisk until smooth and fluffy.
Nut crumble:
  1. Whiz all ingredients in a small food processor.
  2. Place on a piece of baking paper on a baking tray.
  3. Toast under the oven grill until lightly coloured, toss around, place again under the grill until you get a nice brown colour. Be carefull, when it starts toasting, the colour changes quickly.
  4. Remove from the oven, cool down, and store in a bowl or airtight container until required.
Assembly:
  1. Unmold the bavarois by turning it straight onto the serving dish.
  2. Prepare the lime & mascarpone blanket and using a spatula, gently spread on the sides and ends.  Using a fork, make patterns.
  3. Dust more lime rind all over, place a few mint leaves and some cocoa nibs.
  4. Place the crumble all around.
  5. Keep in the fridge until ready to serve.