The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Page 131

Place the passionfruit curd insert
lightly into the mousse

Fill the mould til almost full with
the remaining mousse to cover the
insert.

Place the portioned base upside
down into the mousse and chill the
log in a freezer or blast chiller til
frozen solid.

Use a blowtorch to help release the
mousse log from the mould.

Heat the glaze to 40C and blitz with a hand blender to
ensure it is smooth. Let it cool to 28C before using.

Pour the glaze along the length of
the log making sure the glaze covers
all sides.

Passion Fruit Log | 131