Tropical Christmas Ice Cream
Pineapple, mango and lime in an ice cream buche de noel yule log cake
Hello dessert lovers,
after a big Christmas dinner, hardly anyone has room for a heavy dessert. That is exactly what this ice cream buche is made for: light, fruity and wonderfully refreshing!
The outside is a creamy pineapple ice cream, and inside hides a core of mango ice cream with fresh mango cubes and pineapple sorbet. The base is a crisp lime Meringue that gives a satisfying bite when sliced. Everything is poured into the elegant Comet mould by Pavoni, and finally the buche receives a white velvet coat with a touch of silver glitter.
The recipe serves 8 people. You will need an ice cream machine for the ice cream. Because everything waits in the freezer, you can prepare the buche relaxed a few days before the festivities.
Ingredients
Lime Meringue
Mango Ice Cream
Pineapple Sorbet
Pineapple Ice Cream
Shape and Decoration
Step by step
Lime Meringue
Prepare the egg whites
The meringue needs the longest time in the oven, so you start with it. Preheat the oven to 120 °C fan. Put 60 g egg white (from 2 eggs) into a clean, grease-free mixing bowl.
Whip the meringue
Whip the egg white with the whisk. Once the egg foam gains volume, add 116 g sugar in four portions and wait about 3 minutes between additions. The meringue is ready when a firm peak forms on the whisk, as in the second picture.
Fold in the lime zest
Grate the zest of 2 limes with a fine grater directly over the meringue. Then carefully fold it in with the dough scraper.
Steel grater
Fill the piping bag
Insert a round piping nozzle No. 8 into a piping bag and fill it with the meringue.
Round piping nozzle 8 mm
10 disposable piping bags S 30 cm
Pipe the rectangle and bake
Draw a rectangle of 4 × 20 cm on baking paper. Place the paper upside down on a perforated baking sheet so the lines won't show on the meringue later. Stick the four corners down with a little meringue so nothing slips. Pipe the rectangle following your template; the meringue should be about 3 cm thick. From the rest you can pipe small dots, which go wonderfully with tea or as cake decoration. Bake the meringue at 120 °C for about 1 hour 30 minutes.
Perforated aluminium baking sheet 40 x 30 cm
Mango Ice Cream
Mix sugar and stabiliser
Mix 36 g sugar with 1.5 g ice cream stabilizer in a bowl. The stabilizer makes the ice cream creamier and smoother, improves the consistency of the mixture, binds the ingredients together and ensures the ice cream melts more slowly. For such small quantities, a spoon scale is handy so you can weigh precisely.
Eiscreme Stabilizer
Digital kitchen scale
Bring milk and cream to the boil
Pour 90 g milk onto the sugar mixture, stir everything together and let it stand for 15 minutes. Then bring the mixture to the boil together with 36 g cream.
Mix with mango purée and freeze
As soon as the mixture boils, pour it over 180 g mango purée. Stir well and refrigerate for 2 hours. Once the mixture is completely cold, it goes into the ice cream maker for about 30 minutes.
Mango purée 1 kg
Dice mango
In the meantime, peel a mango and cut the flesh into small cubes. You need 110 g mango cubes in total.
Fold in mango cubes
Once the ice cream is ready, add the mango cubes and fold everything together with the dough scraper.
Fill the insert
Fill the mango ice cream into the multi-insert mould. It has a large and a small cavity; we use the large one (400 ml). Leave about 2 cm free at the top for the pineapple sorbet. Place the mould in the freezer for 2 hours.
Multi-use mould for Christmas Bûche
Pineapple sorbet
Bring the syrup to the boil
While the filling firms up in the freezer, you make the sorbet. Put 60 g water, 25 g sugar and 14 g dehydrated glucose into a pot and bring everything to the boil.
Dehydrated glucose 125 g
Mix with pineapple purée
As soon as the syrup boils, pour it over 120 g pineapple purée. Stir and leave to cool in the fridge for about 2 hours.
Pineapple purée 1 kg
Freeze the sorbet and fill
Pour the cold mixture into the ice cream machine and let it run for about 25 minutes. Once the sorbet is firm, spread it over the mango ice cream and smooth it with a small angled spatula. Then back into the freezer for a further 2 hours.
Medium angled spatula
Pineapple ice cream
Mix sugar and stabilizer
For the pineapple ice cream, mix 70 g sugar with 4 g ice cream stabilizer. Here too, the measuring spoon scale helps you weigh accurately.
Ice cream stabilizer
Digital measuring spoon scale
Heat and mix with purée
Pour 250 g milk onto the sugar mixture, stir everything together and let it stand for 15 minutes. Then bring it to the boil with 100 g cream. As soon as the mixture boils, pour it over 500 g pineapple purée, stir everything well and place the mass in the fridge for 2 hours.
Pineapple purée 1 kg
Freeze in the ice cream maker
Once the mixture is well chilled, run it in the ice cream maker for about 60 minutes.
Assembling
Lining the mold
Once the pineapple ice cream is ready, it's time to assemble. We use the Comet mold from Pavoni, it's simply refined and elegant. Take only 3/4 of the pineapple ice cream first, you'll need the rest later. Fill the mold with the ice cream and use a small angled spatula to spread it up the inner walls. This way the mold is filled evenly and no air bubbles form. Then release the mango ice cream and sorbet insert from its mold.
Yule log silicone mold Comet
Medium angled spatula
Inserting the filling
Place the insert on the pineapple ice cream and press it in until the ice cream rises up at the edges. Then spread the remaining pineapple ice cream over it and smooth it out.
Placing the meringue and freezing
Place the lime meringue on top, press it down lightly and smooth everything out with the angled spatula. If the meringue has become slightly wider or longer during baking, trim it so it fits into the mold. Place the yule log in the freezer for at least 12 hours.
Decoration
Unmoulding
We keep the decoration simple and elegant, with a white Velvet spray. Place the spray can in hot water for about 10 minutes. Release the bûche from the mould and place it on a Turntable. Our tip: Protect the Turntable with baking paper or cling film, otherwise you'll spend ages cleaning it afterwards.
Turntable 27 cm
Spraying with Velvet spray
Velvet spray releases quite a lot of dust, so it's best to spray inside a tall box, which keeps the kitchen clean. Shake the can well and spray the bûche evenly from a distance of 15 to 20 cm.
Silikomart Velvet spray white
Glittering and serving
For a festive touch, add some silver glitter spray on top. Lift the bûche onto a nice platter or base with a large Angled spatula. Spray the bûche at least 4 hours before serving and return it to the freezer until then. Take it out about 15 minutes before serving. Your tropical Christmas ice cream is ready!
Silver glitter spray
Large Angled spatula
Tropical Christmas Ice Cream
Ingredients
Lime meringue
Mango ice cream
Pineapple sorbet
Pineapple ice cream
Mould and decoration
Method
- Meringue: Whip 60 g egg white until stiff, add 116 g sugar in 4 portions, fold in the zest of 2 limes, pipe a rectangle 4 × 20 cm (approx. 3 cm thick) with round piping nozzle no. 8, bake for approx. 1 hr 30 min at 120 °C convection.
- Mango ice cream: Mix sugar and stabilizer, add milk, leave to stand for 15 min, bring to the boil with cream, pour over mango purée, chill for 2 hrs, churn for approx. 30 min in the ice cream machine, fold in mango cubes, fill into the large insert (leave 2 cm free), freeze for 2 hrs.
- Sorbet: Bring water, sugar and glucose syrup to the boil, pour over pineapple purée, chill for 2 hrs, churn for approx. 25 min in the ice cream machine, spread over the mango ice cream, freeze for 2 hrs.
- Pineapple ice cream: Mix sugar and stabilizer, add milk, leave to stand for 15 min, bring to the boil with cream, pour over pineapple purée, chill for 2 hrs, churn for approx. 60 min in the ice cream machine.
- Assembly: Put 3/4 of the pineapple ice cream into the Comet mould, press in the insert, add the remaining ice cream, meringue as the base, freeze for at least 12 hrs.
- Decoration: Unmould, spray with white velvet spray and silver glitter, at least 4 hrs before serving, take out of the freezer 15 min before serving.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our test kitchen: exactly the sizes this recipe was tested with.
Ingredients
Yule log silicone mold Comet
Multi-use mold for Christmas yule log
Ice cream stabilizer
Dehydrated glucose syrup 125 g
Mango purée 1 kg
Pineapple purée 1 kg
Silikomart Velvet spray white
Silver glitter spray
Accessories
Round piping nozzle 8 mm
10 Disposable piping bags S 30 cm
Steel grater
Digital measuring spoon scale
Perforated aluminium sheet 40 x 30 cm
Medium angled spatula
Large angled spatula
Turntable 27 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it succeeds
You can bake the meringue up to 1 week in advance. Make the mango ice cream, sorbet and pineapple ice cream on the same day, then freeze them overnight. The finished Bûche keeps for 1 week in the freezer, so you have nothing left to do over the festive days.
Raspberry and passion fruit also work instead of mango and pineapple. For the raspberry ice cream, use 180 g raspberry puree and 110 g raspberries; for the passion fruit sorbet, use 120 g Passion fruit puree and 35 g sugar; for the passion fruit ice cream, use 500 g puree and 80 g sugar. Everything else stays the same.
You'll find everything about moulds, fillings and Velvet spray in our Christmas Bûche tips & tricks.
Frequently asked questions
Yes! The Diamond Bûche works with the same quantities, as the volumes are identical. For the 25 cm silicone Bûche mould with the same filling, multiply the ingredients for the pineapple ice cream by 1.1. If the meringue sticks out too far when you unmould it, trim it flush with a sharp knife.
The stabilizer is not essential, but we highly recommend it: the ice cream becomes creamier and melts more slowly. If you don't have dehydrated glucose, replace it with 1.5 g ice cream stabilizer. We don't recommend glucose syrup, as the ice cream would otherwise crystallise and become less creamy.
Unfortunately not. An ice cream machine is required for this recipe to achieve the creamy texture of the ice cream and sorbet.
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Comments
Question de Noemie
By: Noemie R. On 2024-12-20Bonjour
Help !
J'ai fait cette buche glacée cette semaine , j'ai tout suivi à la lettre et j'ai employé le moule à Bûche silikomart 0019-0061 avec l'insert assorti . J'ai fait exactement les quantités données et maintenant ma meringue est beaucoup trop haute ( j'avais pourtant poché 3cm)et n'est pas du tout à fleur du moule, qu'est-ce que je peux faire pour que ça soit quand même joli ? Parce que là quand je vais démouler, on va voir toute la meringue au fond ...
J'avais vraiment bien respecté les quantités...
Merci et salutations !
Replied by: Laura On 2024-12-20
Replied by: Noemie R. On 2024-12-20
Question de Severine
By: Severine H. On 2024-12-18Bonsoir,
Est-il possible de faire cette recette dans le moule à buche de 25cm? Si oui, faut-il modifier les quantités car nous seront 10 personnes. Merci d'avance pour votre réponse et belles fêtes de fin d'année
Replied by: Karin On 2024-12-19
Question de Patricia
By: Patricia C. On 2024-12-12Bonjour,
Puis-je faire cette bûche dans l'insert diamant?
Replied by: Karin On 2024-12-12
Replied by: Patricia C. On 2024-12-16
Question de Anik
By: Anik R. On 2024-12-11Bonjour
Sauriez vous où nous pouvons trouvez de la purée d ananas
Ou auriez vous une recette pour que on le réalise nous même
Merci ☺️
Replied by: Karin On 2024-12-12
Question de Mathilde
By: Mathilde Z. On 2024-12-03Bonjour
Y a-t-il une alternative si je n’ai pas de sorbetière?
Replied by: Karin On 2024-12-03
Replied by: Mathilde Z. On 2024-12-16
Replied by: Karin On 2024-12-16
Question de Joelle
By: Joelle B. On 2024-11-11Bonjour,
Est ce que l'on peut procéder pareil si on change les gôuts? J'aimerais faire passion/ framboise est ce que c'est les même quantités ou cela change toute la recette ? d'avance merci pour la réponse
Replied by: Karin On 2024-11-12
Replied by: Joelle B. On 2024-12-12
Question de Priscilla
By: Priscilla V. On 2023-12-18Bonsoir, j’aimerais essayer cette recette de bûche glacée; j’ai du sirop de glucose en stock, puis-je l‘utiliser pour remplacer le glucose déshydraté et le stabilisateur de glace? Si oui en quelle quantité? Merci de votre réponse, je me réjouis de goûter cette bûche!
Replied by: Karin On 2023-12-19
Question de Céline
By: Céline D. On 2023-12-14Bonjour,
J’ai commandé de quoi faire la bûche mais comme le glucose déshydraté est en rupture avec vous un conseil à me donner ? est-ce que l’on peut le remplacer ? Est-ce que vous savez si je peux en trouver ailleurs en grande surface? Merci beaucoup
Replied by: Karin On 2023-12-14
Replied by: Céline D. On 2023-12-15
Question de Maryline
By: Maryline W. On 2022-12-20Bonjour, je peux sprayer ma buche une fois terminer et la mettre au congélateur?
Et combien de temps avant de la manger faut-il la sortir du congélateur?
Merci de vos réponses et belles fêtes de fin d’année.
Maryline
Replied by: Karin On 2022-12-20
Replied by: Maryline W. On 2022-12-21
Question de Magalie
By: Magalie G. On 2022-12-12Bonjour ! Je vais tenter pour la première fois un glaçage miroir. Question bête, peut-on couler le glaçage en avance ? Résiste t'il au congélateur ? Merci pour vos conseils et vos recettes au top :-) !
Replied by: Laura On 2022-12-13
Question de Michèle
By: Michèle B. On 2022-11-10Bonjour, pour la glace est ce vraiment nécessaire de mettre le stabilisateur pour glace?
Replied by: Laura On 2022-11-10
Replied by: Michèle B. On 2022-12-23