| 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 |
ml |
Raspberry sauce |
| 6 |
|
Mint sprigs for garnish |
|
|
Icing sugar to taste |
INSTRUCTIONS
HAZELNUT ROULADE
RASPBERRY COMPOTE
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.
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