Salted caramel:

Soften 3 sheets of gelatin in cold water. In a saucepan, combine the water and granulated sugar over medium heat until you get a light caramel color. Remove from heat and add 1 tablespoon (15 grams) of heavy cream, whisking until smooth. Add a pinch of sea salt and the salted butter, then stir over low heat for 1 minute. Transfer to a bowl and set aside.

In a mixing bowl, combine the remaining 1 cup (100 grams) heavy cream and mascarpone. Whip until it forms stiff peaks. Meanwhile, line a yule log mold with parchment paper and set aside. Pour the cooled salted caramel over the whipped cream mixture, then gently fold together with a spatula. Pour the caramel mousse into the prepared mold and freeze.

Caramelized apples:

Melt the butter and brown sugar together. Add the apples and cook for 6 minutes at 212°F (100°C). Transfer to a bowl and let cool. Spread the cooled caramelized apples over the caramel mousse and freeze again.

Apple mousse:

Soften the remaining gelatin sheets in cold water.

Heat 1/2 cup (100 grams) applesauce. Add the drained gelatin and mix well. Add the remaining 1 1/4 cups (300 grams) applesauce and mix again. Transfer to a large bowl and set aside. Whip the cream and mascarpone together until stiff peaks form.

Pour over the applesauce mixture, gently fold with a spatula until smooth, then pour the apple mousse over the caramel mousse, which should be starting to set, in the mold.

Speculoos base:

Crush the speculoos cookies. Spread over the yule log, which should be starting to set, cover with plastic wrap touching the surface, and refrigerate for 4 hours. Unmold the yule log and serve well chilled.

Enjoy!