Chocolate and Raspberry Yule Log

Make the raspberry insert.

Squeeze the lime.

Place the gelatine sheet in cold water.

If you have a Thermomix, put all the ingredients in the bowl for 7 minutes, speed 5 at 80 degrees.

Then go to step 9.

If you don't have a Thermomix, put all the ingredients in a pan.

Cook gently for 14 minutes with a cover on your pan.

Mix your sauce.

Sift the sauce to take away the seeds.

Add the drained gelatine and mix.

When it's starting to cool down, pour in your insert mold and set in your freezer.

Make the ganache.

Pour the 75 g of cream in a saucepan. Add the honey.

Heat until it boils. Stop heating immediately.

Add the chocolate and mix.

Add the 225 g of cream, mix.

Place a clingfilm directly on the mixture so that there's no air remaining.

Set aside in your fridge for the night (or at least 4 hours).

Make the shortbread biscuit.

Mix the egg yolk and sugar until it gets white and foamy.

Add the butter and mix until you get an homogeneous mixture.

Add the flour, salt and baking powder. Mix until you get a nice and smooth pastry.

Wrap it in clingfilm and set aside in your fridge for 2 hours.

Preheat your oven at 180 degrees.

Spread the pastry with 1 cm thickness.

Place it in your mold.

Bake for 15 minutes.

At the end of baking, wait for 1 minute before unmolding and let cool down on a grid.

Cut and reshape according to the size of the raspberry insert.

Finish the whipped ganache.

Place the bowl and whisk in your freezer for a few minutes.

When the bowl is cold, pour the cream inside and whisk for a few minutes. You should get a firm and compact ganache.

Proceed with the final log mounting.

Pour 2/3 of the ganache on the boarders and bottom of your log mold.

Place the raspberry insert in the center, press gently. Add the shortbread biscuit on the insert.

Cover with the rest of the ganache.

Freeze.

Prepare the mirror glaze.

Place the sheets of gelatine in a bowl with cold water.

Pour the water, sugar, chocolate and cream in a sauce pan. Heat until it boils whilst whisking.

Remove from the heat, sift and add the gelatine sheets. Mix.

Place a cling film on the surface of the liquid and let cool down (you will use this mirror glaze with a temperature between 30 and 32 degrees). You can hit gently the bowl against your working plan to help the little bubbles get out of the icing.

Remove the log from the freezer, place it on a grid, the grid being on a dish.

Pour the mirror glaze (between 30 and 32 degrees) on the log. Let it 2-3 minutes before adding the decoration if you want.

Set aside in your fridge for 3-4 hours before eating.