A festive Baileys semifreddo yule log with chocobiscotto crunch wrapped in silky dark chocolate. Chilled, creamy, and irresistibly Christmassy.
Ingredients
- 100g Bailey's Irish cream
- 130g Sucrose
- 600g Milk
- 100g Joybase Passion Cream VIEW IN SHOP
- Joycream Chocobiscuit VIEW IN SHOP
- Joycouverture Dark VIEW IN SHOP
Method
Line your yule log mold and fill it halfway with gelato. Add a layer of chocolate sponge, followed by a generous swirl of Joycream Chocobiscotto. Cover with more gelato, then finish with another slice of chocolate sponge to seal. Place the mold in the shock freezer until completely set. Once firm, carefully unmold and glaze with Chocosmart, Joycouverture, or a shimmering Mirror finish for a stunning final touch.
A festive Baileys semifreddo yule log with chocobiscotto crunch wrapped in silky dark chocolate. Chilled, creamy, and irresistibly Christmassy.
Ingredients
- 100g Bailey's Irish cream
- 130g Sucrose
- 600g Milk
- 100g Joybase Passion Cream VIEW IN SHOP
- Joycream Chocobiscuit VIEW IN SHOP
- Joycouverture Dark VIEW IN SHOP
Method
Line your yule log mold and fill it halfway with gelato. Add a layer of chocolate sponge, followed by a generous swirl of Joycream Chocobiscotto. Cover with more gelato, then finish with another slice of chocolate sponge to seal. Place the mold in the shock freezer until completely set. Once firm, carefully unmold and glaze with Chocosmart, Joycouverture, or a shimmering Mirror finish for a stunning final touch.