| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Starter, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 60 |
g |
Butter |
| 50 |
g |
Plain Flour |
| 250 |
ml |
Milk |
| 60 |
g |
Parmesan Cheese; (grated) |
| 500 |
g |
Watercress |
| 4 |
|
Eggs; (separated) |
| 1 |
sm |
Punnet of Raspberries |
| 250 |
g |
Cream Cheese |
| 90 |
ml |
Sour Cream |
| 250 |
g |
Prawns; (chopped) |
INSTRUCTIONS
FILLING
1. Heat the butter in a pan. Add the flour and cook for a minute.
2. Gradually add the milk, stirring constantly over the heat until the
mixture boils and thickens.
3. Remove from the heat and add the cheese, egg yolks and chopped
watercress.
4. Transfer the mixture to a large bowl. Beat the egg white until they form
soft peaks, and fold them lightly into the watercress mixture.
5. Pour the mixture into a greased and lined swiss roll tin measuring 25 x
30cms and bake at 375ºc / 190ºf for 20 minutes or until the roulade is
golden brown.
6. Whilst the roulade is cooking, mix together the cream cheese and the
sour cream. Stir in the chopped prawns.
7. When the roulade is cooked, quickly turn it out onto a wire rack covered
with a tea towel. Carefully remove the lining paper and spread with the
cream cheese mixture.
8. Roll up the roulade and spread with the cream cheese mixture. Roll up
the roulade using a towel to help roll from the short side.
9. Serve with a home made mayonnaise made with raspberry vinegar, and some
crush (and sieved) raspberries lightly folded into the sauce leaving swirls
of colour.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.
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