Apple and pear yule log cake
This light and fruity recipe combines apple and pear compote. Ideal after a hearty meal!
1. Peel the apples and cut into quarters. Remove the cores. Cook over low heat, covered with a little water and cinnamon for 20 minutes. Soften the gelatin in cold water.
2. Heat the lemon juice with the icing sugar. Strain the gelatin leaves and melt it in the lemon juice. Remove the apples from the heat, pour a third of the juice and mix well.
3. Peel the pears and cut into quarters. Remove the cores. Blend. Mix with the rest of this lemon juice. Beat the egg whites until stiff, then fold into the mixture.
4. Line a mould with clingfilm. Place a layer of apple compote, then a layer of pear mousse. Place in the fridge for 30 minutes and proceed the same way. Cool and refrigerate for 2 hours. Unmold and garnish with mint leaves . Serve.
Photo credit: Sucré Salé
