A new yule log recipe this year, featuring a delicious marriage of raspberry and organic Saemidori matcha tea. On one side, you'll enjoy the smooth sweetness and creaminess of Saemidori matcha, and on the other, the freshness of raspberry. This yule log will make the perfect Christmas dessert, ending the meal on a fresh and colorful note.
Organic matcha and raspberry ice cream yule log recipe
Ingredients (serves 6)
For the raspberry insert: 2 days ahead
- 200 g of organic raspberry purée (frozen)
- 40 g of organic granulated sugar
- 0.5 g of organic agar-agar
- 55 g of organic cream
For the biscuit: 1 day ahead
- 90 g of organic ground almonds
- 50 g of organic powdered sugar
- 25 g of organic cornstarch
- 100 g of organic egg whites
- 1 teaspoon of organic Saemidori matcha tea
For the matcha bavarois: 1 day ahead
- 2 tablespoons of organic Saemidori matcha tea
- 1 g of organic agar-agar
- 60 g of organic egg yolks
- 50 g of organic granulated sugar
- 200 ml of organic whole milk
- 100 ml of organic heavy cream
- 200 ml of organic fresh heavy cream, well chilled
The raspberry insert
Heat the raspberry purée with the cream, granulated sugar and agar-agar. Mix well.
Leave to cool completely, then pour into the insert mold and place in the freezer until you assemble the yule log.
The matcha bavarois
Whisk the egg yolks with the granulated sugar until they turn pale.
Heat the milk with 100 ml of cream. Add the organic Saemidori matcha tea, sifted, along with the agar-agar, and mix well. Pour the hot matcha milk over the eggs, stirring as you go. Pour everything back into the saucepan and cook over low heat, stirring constantly, until the crème anglaise reaches 84°C.
Pour everything into a bowl and leave to cool completely. Once cooled, whisk the crème anglaise.
Whip the well-chilled fresh cream into chantilly, then fold it into the cold crème anglaise with a spatula.
The Saemidori matcha biscuit
Preheat the oven to 180°C.
Whip the egg whites to firm peaks, adding the powdered sugar as soon as they begin to foam. Then gently fold in the remaining ingredients.
On a baking mat or parchment paper, spread the biscuit batter to a thickness of 1 cm and smooth with a spatula. For the size of the biscuit, go by the size of the base of your mold, making it slightly larger (trim to the right size after baking). Bake at 170°C for about 12 minutes.
Once baked, remove from the oven and leave to cool completely.
Assembly
To assemble the yule log, pour the matcha bavarois into the log mold, making sure all the sides of the mold are well coated. Gently press in the frozen raspberry insert, unmolding it in the center. Then place the biscuit, cut to the size of the mold, on top.
Place in the freezer for at least 12 hours.
As mentioned, prepare this yule log in advance to save time on the big day.
