This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il En Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand.
Oh my goodness, this was definitely a challenge for me. I have never worked with getatin before. I don't like the idea of it and I didn't really care for working with it either, but the end result was tasty.
I didn't have any particular difficulty with any of the 6 elements that made up this decadent dessert but each component was in itself a challenge. All the egg whipping and sugar cooking and making sure I don't overbeat and beat just enough. It is a bit daunting. Although I didn't see the mousse correction until this morning, I didn't really have an issue with my mousse setting. When I first made it, I was worried that it was a bit soupy and I just knew I'd be throwing it out and starting over, but it actually set up quite nicely. I guess the gelatin did all the work in the end to firm it.
My chocolate icing wasn't very thick and ended up more like a glaze, but at this point in the task I was so tired that I just went with it. I constructed my "log" in a spring form pan so it would be easy to unmold.
Over all I'm glad to have had the chance to make this recipe. It was once again new territory for me. Thanks to the hosts for picking the challenge and to Tartlette and Flore for the recipes.
