Candied kumquat, passion fruit and lime yule log
Hard Rosé
Appellation(s)
- Beaujolais Villages
An original yule log for a festive dessert with plenty of oomph! The freshness of a Beaujolais rosé will pair perfectly with this gourmet and tangy dessert.
For more information about Beaujolais and Beaujolais Villages rosé, click here.
Ingredients
- For the candied kumquats: 200g kumquats, 200g sugar, 50cl water
- For the cake base: 4 eggs, 120g sugar, 100g flour, 1/2 tsp baking powder
- For the filling: 3 passion fruits, 6 candied kumquats + a few more to decorate the log, 1 lime,
- 50cl milk, 50g cornflower, 120g sugar, 3 egg yolks, 1 vanilla pod, icing sugar for decoration
Preparation
- Step 12 days before: wash the kumquats and remove the stalks. Make a hole in each kumquat using a wooden toothpick. Place the kumquats, sugar and water in a pan. Bring to the boil and leave to cook on a low heat for 10 minutes. Take off the heat, cover and leave at room temperature overnight. The next day, repeat the process. Leave to cool and set aside in fridge until you are ready to assemble the log.
- Step 21 day before: preheat the oven to 200°C. Separate the egg yolks and whites. Beat the egg whites until stiff, set aside. Whisk the egg yolks with the sugar. Add the flour and then the baking powder, mix well. Delicately fold in the egg whites. Spread the mixture onto baking paper. Bake in the oven for 12 minutes. Remove the cake from the baking paper and place on a damp tea towel and roll immediately. Leave to cool.
- Step 3In a pan, bring the milk to the boil with the scraped vanilla pod and lime zest. Turn off the heat and set aside. Whisk to egg yolks with the sugar until the mixture turns white. Add the cornflower and stir. Slowly add the milk, removing the vanilla pod, mix well. Put the mixture back on the heat and cook for around 5 minutes, whisking constantly. Place the cream in a large bowl, press clingfilm onto the surface, leave to cool then set aside in the fridge.
- Step 4Scoop the pulp from the passion fruit. Chop the 6 kumquats. Remove the cake from the tea towel, spread the crème pâtissière on top, add the passion fruit pulp and kumquats. Roll up the log and tightly wrap in clingfilm. Place in the fridge for 1/2 day (overnight if possible). On the day of the meal, cut off the ends of the log, garnish with a few slices of kumquat and a dusting of icing sugar.
