Here is an original Christmas log recipe! A macadamia nut cookie, a raspberry insert and a white chocolate-coconut ganache. Creamy, crunchy and fruity… a trio that will delight all your guests for the holidays!
Be careful, this log is ideally made over 3 days, so you have to be well organized, but the preparation time is not very long, you just need some rest time!
Prep Time: 1 h
Rest Time: 24 h
Difficulty: easy
Yield: 10 servings
For the white chocolate-coconut ganache (to be made 2 days before)
For the raspberry insert (to be made 2 days before)
For the macadamia nut cookie (to be made 1 day before)
For the decoration
Start by making the white chocolate-coconut ganache (to be made the day before): pour 3/4 cup + 2 tbs (1.9 dl) of heavy cream with the agar-agar into a saucepan. Whisk well, then heat. As soon as it boils, remove from the heat and pour over the white chocolate chips spread out in a bowl. Mix with a hand whisk until the chocolate is well melted.
Then add the second half of the heavy cream (again 3/4 cup + 2 tbs or 1.9 dl), along with the grated coconut and coconut cream.
Strain, then place in refrigerator overnight.
Then make the raspberry insert: mix the raspberries and sugar.
Pour into a saucepan and mix with agar-agar. Heat up.
As soon as it boils, remove from heat and let cool.
Pour into an insert mold. Place the mold in the freezer for at least 2 hours. You can also leave it overnight, as with the white chocolate ganache.
The next day, whip the ganache for about 5 minutes, slow at first and gradually increasing.
We now move to the assembly: pour 3/4 of the ganache in your log mold.
Place the inserts in the center, pressing lightly.
Cover with remaining ganache. Level off.
Place in freezer for about 30 minutes.
Now for the macadamia nut cookie: mix together the crushed cookies, melted butter and macadamia nuts.
Remove the log from the freezer and spread the cookie mixture on top. Level off.
Return to freezer for one night.
To decorate your log on the D-Day: remove the log from the mold onto a serving dish. Let it defrost for 4-5 hours in the refrigerator, so that the ganache softens a little.
Add a few slices of coconut and decorations. Serve immediately.
Copyright 2024 Sweet Spices