SOFT ALMOND BISCUIT SPONGE (1500 g for a 37 cm X 57 cm flexipan biscuit sponge mould)
Whisk the egg whites in a mixer, add the sugar and continue whisking until stiff. Sift the icing sugar, ground almonds and grated zest and add to the
egg whites. Bake in the oven at 165°C (329°F) for approximately 25 minutes.
2
FROZEN SUBLIME AND LEMON VERBENA PARFAIT
Bring the milk to the boil and infuse the lemon verbena and citrus zest. Make a crème anglaise cooked to 85°C (185°F) with the sugar and blanched egg yolks. Strain through a china cap sieve and whisk, using a mixer, until cold. Add the mousse-like Sublime cream. Pour into a 27 cm X 37 cm X 2 cm half frame and freeze. Cut out 36 cm x 2.5 cm wide strips.
3
BLOOD PEACH SORBET
Heat the water to 40°C (104°F). Add the sorbet stabilizer that has been combined with a little sugar. Bring to the boil. Add the remaining sugar and powdered glucose. Leave the syrup to cool and add the blended blood peach purée.
4
BLOOD PEACH COULIS
Heat the blood peach purée, inverted sugar and glucose. Add the pectagel. Combine with the sugar. Bring to the boil and add the peach liqueur. Blend and strain through a china cap sieve.
5
VIOLET SPRAY GUN MIXTURE
Heat the ingredients together to 40°C (104°F). Blend and strain through a china cap sieve
6
ASSEMBLY
Churn the blood peach sorbet and pipe 300 g into the moulds. Insert the Sublime and lemon verbena iced parfait in the middle of the Yule log. Smooth
over with the remaining sorbet (50 g). Freeze. Spray on a fine layer of violet mixture and position the Yule log on the biscuit sponge that has been cut
into 37 cm X 5.5 cm strips. Stick chopped almonds that have been coloured green and gold around the biscuit sponge using neutral mirror glaze. Using a
paper cone, add dashes of blood peach coulis onto the Yule log. Decorate with dots of whipped Sublime cream and white chocolate drops.
Recipes
