Isigny Sainte-Mère Fromage frais lemon and lime Yule log

Preparation

1. Prepare the biscuit base

   Crush the Petit Beurre biscuits into fine crumbs.

   Add the melted butter and mix until the texture resembles wet sand.

   Spread the mixture evenly over the bottom of the mould or onto a tray cut to the dimensions of the yule log mould. Press down firmly using the back of a spoon.

   Place in the refrigerator.

   Prepare the lemon curd

   Squeeze the lemons to obtain approximately 100 ml of juice.

   Heat the lemon juice with the sugar.

   Add the beaten eggs and cook over a low heat, stirring continuously until the mixture thickens.

   Remove from the heat and add the butter, cut into pieces.

   Blend if necessary until perfectly smooth.

   Pour into an insert mould and place in the freezer for at least 3 hours.

   Prepare the mousse

   Whip the well-chilled cream with the icing sugar until firm peaks form.

   Soften the Isigny Sainte-Mère Fromage frais lemon and lime using a spatula.

   Gently fold the whipped cream into the fromage frais until the mixture is light and smooth.

   Assemble the yule log

   Pour two-thirds of the mousse into the yule log mould.

   Using a spatula, spread the mousse up the sides of the mould.

   Place the frozen lemon curd insert in the centre.

   Cover with the remaining mousse.

   Place the Petit Beurre biscuit base on top to seal the yule log.

   Smooth the surface.

   Freeze for at least 6 hours, ideally overnight.

   Decorate

   Remove the yule log from the mould while still frozen.

   Allow to thaw in the refrigerator for 4 to 5 hours.

   Decorate with thin slices of lemon and lime, and a few crushed Petit Beurre biscuit pieces before serving.