Ricardo was (just a little) proud when he brought out this masterpiece. A yule log but reimagined—and no rolling involved! Thanks to gorgeously caramelized pears, a kiss of local sweet clover (or imported vanilla) and sinful pastry cream softened with whipped cream, this beaut will put your holiday menu over the top. Especially decorated with star-shaped (or any shape, really!) gingerbread cookies; we made our own, but you can use store-bought to save time.
CakesDessertsGourmet ChristmasHoliday DessertsHolidaysRecipes with MilkTADA! Flyer recipesTo FreezeVegetarian Holiday RecipesYule Log Cakes
Ингредиенты
- 1 tsp gelatin
- 1 tbsp (15 ml) cold water
- 1/2 cup (105 g) sugar
- 2 tbsp cornstarch
- 1/4 cup (40 g) unbleached all-purpose flour
- 3 eggs
- 2 cups (500 ml) milk
- 1 tsp (5 ml) sweet clover extract or 1/2 tsp (2.5 ml) vanilla extract
- 1 1/2 cups (375 ml) 35% whipping cream
- Bartlett pears, ripe but firm, cored and cut into wedges 1/2 inch (1 cm) thick
- 1/2 cup (105 g) lightly packed brown sugar
- 1/2 cup (60 ml) water
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 6 eggs, at room temperature
- 1 cup (210 g) lightly packed brown sugar
- 2 tbsp (30 ml) molasses
- 1/4 cup (60 ml) canola oil
- Gingerbread cookies (optional)
Инструкция
- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In a saucepan off the heat, whisk together the sugar, cornstarch and flour. Whisk in the eggs. Add the milk and sweet clover extract. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pan. Simmer for 30 seconds.
- Off the heat, stir in the gelatin until it dissolves. Strain through a sieve to remove lumps, if needed. Cover with plastic wrap directly on the surface of the cream. Let cool, then refrigerate for 3 hours or until completely chilled. When ready to use, stir with a spatula to soften.
