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Le Chaudron recipe
Bûche framboise litchi
Raspberry lychee Yule log
⏱ 120 minServes 8Hard340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1dacquoise base (150 g / 5 oz)
300 g (11 oz)raspberries
200 g (7 oz)pitted lychees
500 ml (2 cups)heavy cream
6 sheetsgelatin
100 g (3½ oz)white chocolate
80 g (3 oz)sugar
- 1 dacquoise base (150 g / 5 oz)
- 300 g (11 oz) raspberries
- 200 g (7 oz) pitted lychees
- 500 ml (2 cups) heavy cream
- 6 sheets gelatin
- 100 g (3½ oz) white chocolate
- 80 g (3 oz) sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Purée the lychees and stir in the softened, melted gelatin.
- Whip the cream to soft peaks and fold into the purée.
- Pour a layer of mousse into the lined mold and add some raspberries.
- Add a layer of sweetened puréed raspberries in the center.
- Cover with the rest of the mousse, top with the dacquoise and freeze for 6 hours.
- Unmold, coat with white chocolate glaze and decorate with raspberries.
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