Tag: bavaroise

La bûche de Noël

La bûche de Noël, a French dessert of the Christmas period

A very merry Christmas to you dear readers.  Christmas is associated to many different food specialties, I am not telling you anything new there.  What is worth looking at is the diversity of the dishes regionally and/or between countries.  I love that variety of approaches (although I can tell you, I do not love all of the dishes!).   La buche de Noël is a typical French dessert at Christmas time.  It is only served on Christmas day but in that period of the year.

Bavarois Christmas log

The idea of that “bûche de Noël”

A bûche de Noël is a “log”, it represents a section of a tree log.  In France it is often based on a rolled biscuit (think jam roly-poly here) and a chocolate or mocha, or chestnut filling and a butter cream icing. There is a myriad of options.

Being in Australia, in the middle of summer, I wanted to make a log dessert but something fruity (for a change). Initially, I had ideas around a mango pavlova rolls, pavlova being the Australian Christmas dessert by excellence! I decided otherwise, though I may do it in the coming weeks.

This log is simply a raspberry bavarois (or bavaroise in French) covered with a blanket of mascarpone & lime icing.  it is light in texture, low in sugar and very fruity!

Read the full recipe HERE.

What is a bavarois?

A bavarois is based on a “creme anglaise”, a flavour (I used frozen raspberries here) and some whipped cream and gelatine.  The amount of gelatine is just enough to make it hold without being a jelly!  it does need at least overnight in the fridge to hold.

I have made the bavarois before as a single dessert, dressed with berries and as little individual potions for a stand up party.  It always has that “Waho!” effect, so give it a try, it is well worth it.

To make a log shape I used a flexible cardboard cut to the size of my log cake tin. It does slightly collapse but not too much.

bavarois christmas log
Raspberry Bavarois centre for the Christmas log

Mascarpone & lime icing

When I say icing, do not imagine tons of sugar, there is only 1/2 cup for 500 g of mascarpone, 100 ml of thickened cream and some lime juice and lots of rind.

Everything goes in the food processor, whizzzzzzzz. This is it, cover the log and decorate.  I used more lime rind, some cocoa nibs, mint leaves and a couple of mango flesh jellied stars.

I also added a nut crumble to give that little extra texture.

bavarois christmas log

Raspberry and Lime Christmas Log (buche de Noel)

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.