Ispahan Yule Log – Rose, Lychee and Raspberry by @lesgourmandisesdeloubna

1h10

10 servings

🍰

Sponge cake

🫐

200 g

Raspberries

🍎

200 g

Canned lychees

🍬

2 tbsp

Brown sugar

🍋

1 tbsp

Lemon juice

🌽

1 tbsp

Cornstarch

💧

2 tbsp

Water

🍫

200 g

White chocolate

🥛

200 ml

Heavy cream

🧀

250 g

Mascarpone

🌹

1 tbsp

Rose water

🍦

Vanilla

🍯

Lychee syrup

  1. Cook

    Cook the raspberries, lychees, sugar and lemon juice together in a saucepan until compoted.

  2. Blend

    Blend the mixture (strain if you want to remove the seeds).

  3. Thicken

    Thicken with the diluted cornstarch.

  4. Cool

    Let the compote cool.

  5. Pour

    Pour the hot cream over the white chocolate to make the ganache base.

  6. Blend

    Blend, cover with plastic film and refrigerate (the day before or at least 4 hours ahead).

  7. Whip

    Whip the well-chilled ganache with the mascarpone, rose water and vanilla.

  8. Soak

    Soak the sponge cake with the lychee syrup.

  9. Spread

    Spread a thin layer of the compote over the sponge, then a little of the whipped cream.

  10. Roll

    Roll the sponge up tightly.

  11. Cut

    Cut off the ends for a clean finish.

  12. Decorate

    Cover the log with the remaining cream and decorate with raspberries and a little of the compote.

Ispahan Yule Log – Rose, Lychee and Raspberry by @lesgourmandisesdeloubna

1h10

10 servings

🍰

Sponge cake

🫐

200 g

Raspberries

🍎

200 g

Canned lychees

🍬

2 tbsp

Brown sugar

🍋

1 tbsp

Lemon juice

🌽

1 tbsp

Cornstarch

💧

2 tbsp

Water

🍫

200 g

White chocolate

🥛

200 ml

Heavy cream

🧀

250 g

Mascarpone

🌹

1 tbsp

Rose water

🍦

Vanilla

🍯

Lychee syrup

Preparation Steps

  1. Step 1/12

    Cook the raspberries, lychees, sugar and lemon juice together in a saucepan until compoted.

    🫐Raspberries
    🍎Canned lychees
    🍬Brown sugar
    🍋Lemon juice
    🍲Saucepan

  2. Step 2/12

    Blend the mixture (strain if you want to remove the seeds).

  3. Step 3/12

    Thicken with the diluted cornstarch.

    🌽Cornstarch
    💧Water
    🍲Saucepan
    🥄Spatula

  4. Step 4/12

    Let the compote cool.

  5. Step 5/12

    Pour the hot cream over the white chocolate to make the ganache base.

    🥛Heavy cream
    🍫White chocolate
    🥣Mixing bowl

  6. Step 6/12

    Blend, cover with plastic film and refrigerate (the day before or at least 4 hours ahead).

    Plastic film

  7. Step 7/12

    Whip the well-chilled ganache with the mascarpone, rose water and vanilla.

    🧀Mascarpone
    🌹Rose water
    🍦Vanilla
    🥄Whisk

  8. Step 8/12

    Soak the sponge cake with the lychee syrup.

    🍰Sponge cake
    🍯Lychee syrup

  9. Step 9/12

    Spread a thin layer of the compote over the sponge, then a little of the whipped cream.

    🍰Sponge cake
    🥄Spatula

  10. Step 10/12

    Roll the sponge up tightly.

    🍰Sponge cake

  11. Step 11/12

    Cut off the ends for a clean finish.

    🔪Knife

  12. Step 12/12

    Cover the log with the remaining cream and decorate with raspberries and a little of the compote.

    🫐Raspberries
    🥄Spatula

Composition

Ingredients

Types

Baked goods, Fruits, Sweeteners, Starches, Liquids, Confectionery, Dairy, Spices, Syrups

Ingredients

Sponge cake, Raspberries, Canned lychees, Brown sugar, Lemon juice, Cornstarch, Water, White chocolate, Heavy cream, Mascarpone, Rose water, Vanilla, Lychee syrup

Notes

Sponge cake (unrolled flexible sponge (genoise), recipe shared separately on the creator's feed, no quantity given here), Raspberries (for the compote), Canned lychees (drained, for the compote), Brown sugar (for the compote), Lemon juice (for the compote), Cornstarch (diluted in 2 tbsp of water, for the compote), Water (to dilute the cornstarch), White chocolate (for the whipped ganache), Heavy cream (for the whipped ganache), Mascarpone (for the whipped ganache), Vanilla (a pinch/touch, for the ganache), Lychee syrup (reserved from the canned lychees, used to soak the sponge)

Allergens

Milk, Eggs, Gluten, Soy

Dietetics

Dietary regimen

Nut-Free, Vegetarian, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 32g, Fat: 18g, Fiber: 1.5g, Sugars: 24g

Nutritional Information

Minerals

Calcium: 70mg, Potassium: 120mg, Sodium: 60mg

Vitamins

Vitamin C: 12mg, Vitamin A: 90mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

10 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Saucepan, Plastic film, Spatula, Whisk, Knife, Mixing bowl

Appliances

Blender, Stand mixer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Moist, Smooth, Light

Flavors

Sweet, Floral, Fruity, Vanilla, Tart

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (covered or in an airtight container,keep chilled due to fresh cream and mascarpone), freezer : 1 month (wrap tightly without the fresh fruit decoration,thaw in the fridge before serving)