Fruity, refreshing and oh-so-festive, this frozen bûche with French pears and kiwi combines some seasonal delights. The sweetness of the pear and the tangy freshness of the kiwi make for a light and elegant dessert, perfect for the holidays!
Preparation time
7 h 30 min
Ingredients For
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Pear filling
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1 L
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250 g
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x 1
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4 sheets (1 sheet = 2g)
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Kiwi mousse
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100 g
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1 tbsp
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350 ml
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4 sheets
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Equipement
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Preparation
1
For the pear insert
Soak the gelatin in cold water for 10 minutes. Halve the pears and remove the core.
2
Heat the water with the sugar and simmer the pears for 10–15 minutes, until tender.
3
Weigh out 450 g of pears, cut them into small cubes, and place them at the bottom of the yule log mold.
4
Measure 500 ml of the pear syrup and stir in the drained gelatin. The syrup should still be hot so the gelatin dissolves completely.
5
Pour the gelatin-pear syrup over the diced pears. Freeze for 3 hours.
6
For the kiwi mousse:
Soak the gelatin in cold water for 10 minutes.
7
Blend the kiwis and heat the puree in a saucepan with half of the sugar and the lemon juice.
8
Remove from the heat, squeeze out the gelatin, and stir it into the warm kiwi puree. Let cool to room temperature.
9
Whip the cream with the remaining sugar until stiff. Stir a spoonful of whipped cream into the kiwi puree to loosen it, then gently fold in the rest.
10
Pour half of the kiwi mousse into the Bûche mold, add the pear insert, and cover with the remaining mousse.
11
Freeze for at least 4 hours, or longer if possible. Unmold and serve with a few pieces of fresh kiwi and thin slices of pear.
© La Cuisine de Géraldine
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La Cuisine de Géraldine
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Pear and Kiwi Bûche glacée (Frozen Yule Log)
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