Ingredients (Serves 6-8):
- 4 eggs
- 100 g caster sugar
- 75 g butter
- 50 g cornflour
- 100 g ground white almonds
- 500 g chestnut cream with vanilla
- 300 g whipping cream
- vanilla sugar
- 5 cl pure malt whiskey
- candied chestnut chips
- 3 gelatin sheets
- 5 cl gentian syrup
Biscuit Preparation:
- Melt 75 g butter over low heat.
- Beat 1 whole egg and 2 yolks with 100 g sugar until pale and creamy.
- Add the cornflour and ground almonds; stir gently to combine.
- Whip 3 egg whites with a pinch of salt to stiff peaks.
- Fold into the mixture along with the melted butter.
- Spread the batter on a buttered sheet of baking paper; bake for 10 minutes.
- Cover with a damp cloth, roll up, and let cool.
Chestnut Whiskey Cream:
- Mix the whiskey into the chestnut purée.
- Melt the gelatin over very low heat with a little water; stir into the chestnut cream.
- Fold in the whipped cream (sweetened with vanilla sugar).
- Unroll the cooled biscuit. As the cream begins to set, spread a layer over the surface (reserve some for decoration). Sprinkle with broken candied chestnuts, then roll up tightly with the seam underneath.
- Trim the ends at an angle and position them on top of the log for a rustic look.
- Coat entirely with the remaining mousse and create fork-streaked patterns.
- Garnish with broken candied chestnuts and fresh currants or raspberries.
- Chill for 3 hours.
- Serve accompanied by a drizzle of gentian syrup.
Gentian Syrup (Makes 1 Litre):
- 5 cl Picon
- 5 g gentian powder
- 90 cl sugar syrup at 29°B
- 30 g butter
- Reduce the syrup until it begins to caramelize.
- Deglaze with Picon.
- Add gentian powder and cream.
- Whisk in butter; cool completely.
- Stores easily at room temperature.
Merry Christmas! Recipe by Chef Hubert
