Side Pannel
Iced Lemon And Blackcurrant Roulade - France
Iced Lemon And Blackcurrant Roulade - France
- Recipe Submitted by ADMIN on 09/26/2007
Category: Christmas
Ingredients List
- 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
Directions
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.
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.
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