Grapefruit, Almond, Gin and Labne Buche De Noel

May 09, 2023May 9, 20230 1
Indulgent Grapefruit, Almond, Gin and Labne Buche De Noel recipe for a special occasion
in Dessert

Prep

60 min

Cook

45 min

Ready In

8 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

184 g yogurt ( labne )
78 g milk
201 g white chocolate
220 g cream
2 1/2 ea . gelatin
1 g ground juniper berries
1 pinch black pepper , ground
66 g all-purpose flour
64 g sugar , 10x
100 g almond flour
160 g sugar , 10x sifted
200 g egg whites
1 g salt
100 g grapefruit juice
143 g sugar
117 g eggs
1 1/2 ea . gelatin
89 g butter
3 g vanilla bean paste
1 g citric acid
256 g butter
116 g sugar , 10x
7 g vanilla bean paste
2 eggs
480 g all-purpose flour
2 g salt
195 g grapefruit juice
300 g sugar
300 g sugar syrup
215 g sweetened condensed milk
27 g gelatin
325 g white chocolate

Nutrision Information

Servings Per Recipe
10-12
Calories
597
Sugar
66g
Fat
34g
This dish is an indulgent twist on the classic Yule log and offers a unique taste that will leave you wanting more. The combination of tangy grapefruit, creamy Labne mousse, and the nutty flavor of almonds gives this dessert a delicate balance of sweet and sour. The Gin Swiss Meringue is light and airy, giving the dish a lovely finish. This dessert is perfect for an upscale event or a fancy night in with friends.

Instructions

1.Preheat oven to 350 F.
2.For Buche: In a mixer on medium speed with the paddle attachment, cream the butter and 100 g sugar to form a paste. Gradually add the eggs, one at a time until fully incorporated. Add the sifted flour, almond flour, salt and black pepper to the mixture and mix until well combined. Spread the mixture into a baking tray and bake for 20-25 minutes.
3.For Labne Mousse: Soak the gelatin in ice water. Warm up the yogurt, milk and juniper berries in a pot. Add the soaked gelatine into the mixture and stir until completely incorporated. Add the melted white chocolate into the mixture and mix well. Whip the cream and fold it into the mixture. Pour the mixture into a baking tray and leave in the fridge for an hour.
4.For Grapefruit Gelee: In a mixer, cream the eggs and sugar until light and fluffy. Add the grapefruit juice and citric acid into the mixture. Cook on low heat whilst whisking constantly until it thickens up. Add the soaked and squeezed gelatine into the mixture. Strain the mixture through a fine sieve and pour it on top of the Labne Mousse. Leave the mixture to set in the fridge overnight or for at least 2 hours.
5.For Gin Swiss Meringue: Boil the sugar syrup and pour it over the whisked egg whites. Add in the butter, vanilla bean paste and gin one by one into the mixture, whisking constantly. Add in the sifted sugar and continue to whisk until well combined.
6.Assemble: Take the Buche and roll it with the Labne Mousse and Grapefruit Gelee filling. Cover the log with the Gin Swiss Meringue mixture, use a blowtorch to caramelize the surface.
7.Serve chilled and enjoy!

PROS

This delicious dessert has a unique flavor with the perfect balance of tartness from the grapefruit and sweetness from the almond, white chocolate and sugar.

It is a perfect treat for a special occasion.

CONS

This dish is quite complex and requires multiple steps and ingredients, making it challenging to prepare for novice cooks.

It contains high amounts of sugar and fat, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While this dessert is not particularly healthy, its ingredients offer various health benefits. Grapefruit has relatively low calorie content and high vitamin C. Almond flour is a great source of healthy fats and fiber. Gin and juniper berries have been known to have anti-inflammatory properties with various health benefits.

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