Iced lemon and blackcurrant roulade - france

Yield: 1 servings

Measure Ingredient
50 grams Flour
80 grams Caster sugar
30 grams Ground almonds
4 \N Eggs; separated
600 grams Vanilla ice cream
\N \N Lemon curd
400 grams Frozen blackcurrants
100 grams Sugar
¾ litre Red wine
200 grams Sugar
300 grams Grapes
\N \N Mint
¼ \N Lemon; cut in pieces
½ \N Orange cut in pieces
1 \N Bay leaf
½ litre Double cream; whipped until stiff

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.

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