Red fruit, lychee & rose yule log

Mix the butter and sugar. Add the rest of the ingredients. Bake at 160°C for 20-25 mins.

Melt the butter and cocoa butter at 40°C. Add the streusel, sugar, salt and lemon zest. Spread to a thickness of 4 mm.

Bring the milk, butter, vanilla and salt to the boil and pour over the semolina. Cover and leave to puff up for 10 mins. Beat the egg yolks with the sugar (1) and add to the semolina. Whip the egg whites with the sugar (2) and add to the mixture. Spread 1800 g on a 60×40 cm baking tray. Bake at 180°C for 15 to 20 mins.

Heat the red fruit compotée to 40°C. Add the sugar and pectin mixture and bring to the boil for 1 min. Pour over the biscuit.

Make an Italian merigue with the egg whites and sugar. Melt the gelatin, add the purees then the meringue and whipped cream.

Heat the raspberry puree, water and glucose to 50°C. Add the sugar and pectin mixture and bring to the boil. Use while hot.

Pipe the lychee, raspberry and rose mousse into the mould, place the fruit confit/biscuit at the center and cover lightly with the mousse. Add the crisp base and glaze.