White Christmas Log with California Prunes
Master Chocolatier, Stefano Collomb, has created a ‘White Christmas Log’. This dish demonstrates the versatility of prunes in festive sweet treats, with Collomb transforming the holiday classic using naturally sweet California Prunes, silky Chantilly cream, and delicious white chocolate. You’re sure to impress friends or family with this absolutely stunning recipe!
Makes: 5-6Prep Time: 40 minutes
- A thin white sponge cake (approx. 8 inches wide X 12 inches long)
- Rum syrup (1 Tbsp. dark rum, 1 Tbsp. water, 1 Tsp. granulated white sugar)
- 465g whipping cream, divided
- 100g granulated white sugar
- 20 California Prunes, cut in half + 4 to 5 whole prunes for the top
- 114g of white chocolate
- Assorted milk or dark chocolates for the top
- 1 Tbsp. icing sugar
Cover a baking sheet with parchment paper and lay the thin white sponge cake on top.
Brush the cake lightly with the rum syrup.
Whip the cream with the granulated white sugar until stiff.
Using a spatula, spread 3/4 of the whipped cream on top of the sponge cake and sprinkle the California Prune halves over top.
With the help of the parchment paper, roll up the sponge cake and let it rest in the refrigerator for at least 20 minutes.
Take the log out of the fridge, cover the cake with remaining whipped cream.
Using a peeler or a cheese planer, create shards of white chocolate.
Top the cake with white chocolate shards, 4 to 5 whole California Prunes and assorted milk or dark chocolates.
Using a fine strainer, dust the cake with icing sugar.
Chill in the fridge until ready-to-serve.