White Chocolate And Hazelnut Roulade With Raspberry Compo

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy		Food networ, Food5	1	Servings

INGREDIENTS

150	g	Eggs
110	g	Sugar
50	g	Flour
25	g	Cocoa powder
10	g	Glycerine
100	g	Chopped hazelnuts
50	g	Chopped white chocolate
		Meringue
50	g	Egg white
60	g	Caster sugar
		White Chocolate Cream
		Soak 1.5 leaves of gelatine
		with Malibu
150	g	White chocolate
3/4	pt	Cream
2		Punnets raspberries
500		Raspberry sauce
6		Mint sprigs for garnish
		Icing sugar to taste

INSTRUCTIONS

Roulade: Prepare baking sheet by lining with silicon paper. Beat eggs
and sugar together till it becomes like the consistency of thick
cream.  Stop the machine, remove and fold in the sieved flour and
cocoa. Mix  gently being careful not to knock out the air of the
sponge.  Spread mixture out onto prepared baking sheet and bake at
approx  180-200C for 4-5 minutes.  Remove from oven and place a damp
clean cloth over sponge. Leave for 1  minute and put the baking sheet
back over the sponge to steam. When  absolutely cold, remove cloths and
roll sponge in silicon and leave to  rest.  Meringue: Mix ingredients
for meringue.  White Chocolate Cream: Melt white chocolate. melt
gelatine in Malibu,  being careful not to get it too warm. Add part of
the meringue into  the white chocolate, then add gelatine slowly. Then
fold in the rest  of the meringue and whipped cream.  Put in fridge to
set.  Raspberry Compote: Mix the raspberries with the raspberry sauce
and  icing sugar to taste. Set aside in the fridge.  Assembling the
dish: Take sponge and unwrap till flat, coat with a  layer of the white
chocolate cream. Roll back into the silicon paper,  wrap in clingfilm
and refrigerate for a further 1 hour or possibly  overnight.  Take out
from the fridge and cut approx a 1 inch circle from the  Roulade with
the paper and clingfilm on. Then remove the paper, sit  the Roulade on
a flat surface.  Melt 400g of white chocolate, take plastic strip, dust
with cocoa  powder, then using a palate knife spread on the melted
white  chocolate.  Working quickly take plastic band and mould around
the chocolate  roulade slightly overlapping the plastic, put in
refrigerator to sit  for 10 minutes.  Once chocolate has set firm, pull
off plastic strip with one clean  movement. This can best be done on
the plate.  Fill the top of the Roulade with raspberry compote and add
a sprig of  mint. Dust with icing sugar. Could be served with creme
Anglaise.  DISCLAIMERÂ© Copyright 1996 - SelecTV Cable Limited. All
rights  reserved.  Carlton Food Network http://www.cfn.co.uk/
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2767 Calories From Fat: 1832 Total Fat: 211.1g Cholesterol: 1047.1mg Sodium: 440mg Potassium: 1691.2mg Carbohydrates: 191.2g Fiber: 19.6g Sugar: 116g Protein: 56.7g