Iced Nougat Yule Log

Mix the cold calamansi purée with the yuzu, glucose, sugar, dextrose, and Gelcrem, and blend this with the eggs.

Heat the mixture, stirring it vigorously all the while, bring it to a boil, and cook for 2/3 minutes.

Add the bloomed gelatin.

Emulsify the mixture with the chocolate and blend it until it is perfectly combined.

Add the cold cream and blend again.

Pour the mixture into a container, cover the surface with plastic wrap, and set aside in the refrigerator.

Note: This iced yule log is made without an ice cream churn.

Using a mixer fitted with the paddle attachment, blend the cold cubed butter with the other ingredients until they are crumbly and grainy.

Bake in a fan-assisted oven at 300°F (150°C) on a baking pan lined with a perforated silicon mat for approx. 15/20 minutes.

Mix together the streusel and crispy wheat flake cereal.

Melt the couverture with the liquid butter, then stir them into the streusel and crispy wheat flake cereal mixture.

Mix and use immediately.

Roast the nuts at 300°F (150°C).

Combine the water, sugar, and honey, and cook them at 250°F (121°C).

In the meantime, whisk the egg whites until stiff and, when the sugar and honey mixture reaches 250°F (121°C), carefully fold it into the whites.

Beat until cool.

Whip the cream until it is stiff and fold it into the chilled mixture, along with the cubed orange confit, almonds, and pistachios.

Bring the milk and glucose to a boil.

Mix the egg yolks, sugar, and dextrose.

Pour the hot glucose and milk into the yolk and sugar mixture.

Cook at 183°F (84°C) and blend.

Combine the custard with the chocolate a little at a time so they emulsify completely.

Blend until the emulsion is perfect.

Cool the mixture to 105°F (40°C).

Add the whipped cream.

Combine the water, dextrose, and glucose DE60, and bring to a boil.

Emulsify this mixture with the Komuntu chocolate.

Combine this with the Absolu Cristal glaze and blend.

Use the glaze at 75°F (25°C) to spray the dessert.