White Chocolate and Clementine Yule Log
Our yule-log challenge this year: Create a twist that not only holds up nicely in the freezer (even when iced and decorated!), but tastes delicious—and just a little bit different….
Instructions
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1
Place the white chocolate in a bowl. Set aside.
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2
In a saucepan, bring the cream to a boil. Pour over the chocolate and let melt for 2 minutes. Stir with a whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 8 hours or overnight.
Our yule-log challenge this year: Create a twist that not only holds up nicely in the freezer (even when iced and decorated!), but tastes delicious—and just a little bit different. Mission accomplished, thanks to white-chocolate whipped cream and clementine slices that you confit, like a pro, in your microwave. If you decide to assemble this bûche the day of, you can still get a jump on a couple of steps: Both whipped cream and candied citrus will keep well in the refrigerator for a few days.
