Name: Iced Lemon And Blackcurrant Roulade - France
Ingredients: 50 g Flour; 80 g Caster sugar; 30 g Ground almonds; 4 Eggs; separated; 600 g Vanilla ice cream; Lemon curd; 400 g Frozen blackcurrants; 100 g Sugar; 3/4 l Red wine; 200 g Sugar; 300 g Grapes; Mint; 1/4 Lemon; cut in pieces; 1/2 Orange cut in pieces; 1 Bay leaf; 1/2 l Double cream; whipped until stiff

It is not easy to get the law killed. Something of a legal disposition remains even in the believer while he is in this world. Many a stroke does self and self-righteousness get, but still it revives again. If he were wholly dead to the law, he would be wholly dead to sin. But so far as the law lives, sin lives. They that think they know the gospel well enough betray their ignorance. No man can be too evangelical [gospel-centered]. It will take all his life-time to get a legal temper destroyed.

Ralph Erskine

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Swiss	Twelve, Chefs, Of, Christmas	1	servings

INGREDIENTS

50	g	Flour
80	g	Caster sugar
30	g	Ground almonds
4		Eggs; separated
600	g	Vanilla ice cream
		Lemon curd
400	g	Frozen blackcurrants
100	g	Sugar
3/4	l	Red wine
200	g	Sugar
300	g	Grapes
		Mint
1/4		Lemon; cut in pieces
1/2		Orange cut in pieces
1		Bay leaf
1/2	l	Double cream; whipped until stiff

INSTRUCTIONS

For the biscuit, beat the egg whites on medium speed to form soft peaks.
Gradually add the caster sugar and continue to beat until firm peaks. At a
lower speed , add the egg yolk and carry on until well mixed. With a
spatula fold the flour in gently. Spread the mix on to a piece of grease
proof paper measuring 32 x 25 cm. Bake in oven at 180C/350F for 8-10
minutes, then leave to cool on a wire rack.
Place the blackcurrants in a pan with 100g of sugar and cook slowly until
it is a jam consistency. Put aside. Reduce the wine with 200g of sugar, the
bay leaf, the orange and the lemon until very syrupy, then pass through a
fine sieve and put aside.
On a work surface, lay a wet cloth, place the biscuit over and spread the
jam and half the lemon curd on to it. Then spread the ice cream and finish
with lemon curd. Roll as a Swiss roll and wrap in cling film. Place in the
freezer for 4 hours. After the 4 hours, pipe the cream over the log with a
piping bag and place in the freezer again. Dip the grapes in the syrup and
then in sugar and leave to dry.
To dress, place a slice of the log on the centre of each plate. Spoon some
of the syrup around and finish with the grapes and mint leaves.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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