Log with Pear and Ginger Compote

Is a sweet reinterpretation of one of the great classics of the French Christmas tradition: the "Bûche de Noël", more commonly known as the "Christmas Log". An original version that deviates from the classic preparations, offering an incredibly inviting and delicious combination of flavors. he recipe I propose includes a classic rolled cookie dough base, stuffed with pear and ginger compote. The sweetness of pears is enhanced by the flavor of ginger, which with its spicy and fruity note recalls citrus fruits, especially lime. Everything is enriched by the exotic freshness of the lime and ginger Namelaka. A certainly original proposal, with unusual flavors, a happy meeting of different tastes that come together in a winning combination that, I am sure, will make you fall in love. Now let's see what we need to make our Log with Pear and Ginger Compote. Ingredients for the cookie dough 5 eggs at room temperature 100 grams of granulated sugar a vanillin sachet 80 ml extra virgin olive oil 80 grams of white flour They will also be used for the filling and decoration Pear and Ginger Compote Namelaka lime and ginger cream decorations as desired Ingredients for the Lime and Ginger Namelaka 350 grams of white chocolate 400 ml of fresh cream 150 ml of milk 150 ml lime juice a small piece of ginger that we will grate and obtain 2 cl 3 sheets of gelatine Steps Prepare the cookie dough by separating the yolks from the whites and whipping the latter until stiff with a pinch of salt. Add 100 grams of granulated sugar and the egg yolks to the whipped egg whites, one at a time, incorporating the next one only when the previous one has been well absorbed. Finally, add the oil. Sift the flour with a sachet of vanillin and incorporate it a little at a time into the dough, using a spatula. Brush a rectangular pan with oil, lay a sheet of parchment paper and distribute the dough evenly. Bake at 180 degrees for 8-10 minutes. Let's prepare the Namelaka in advance as it requires a rest in the refrigerator of at least 12 hours. To start, we put the gelatin sheets to soften in water. In a saucepan, gently melt the white chocolate cut into small pieces in a bain-marie. In another saucepan, heat the milk. Once hot, turn off the heat, remove from the heat and add the well-squeezed gelatine, stirring gently with the melted chocolate. Next, blend the mixture for a few minutes with a blender. Add the whipped cream, lime juice and ginger juice to the cream. Cover with cling film and refrigerate to cool. We just have to assemble the dessert. Let's start by trimming the edges of the sponge cake. Place the cookie dough on a sheet of cling film, soak it with a soak of water and sugar and spread the Pear and Ginger Compote Azienda Bontà di Montiglie, without reaching the edges. With the help of plastic wrap, roll up the cookie dough, closing it tightly, and put it in the refrigerator to cool for a couple of hours. Take our roll, remove the film and cut an oblique piece. Place the log on a serving tray and decorate it with the Namelaka cream. Our Log with Pear and Ginger Compote and Lime and Ginger Namelaka is ready to be served.