Iced lemon and blackcurrant roulade - france
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Flour |
| 80 | grams | Caster sugar |
| 30 | grams | Ground almonds |
| 4 | Eggs; separated | |
| 600 | grams | Vanilla ice cream |
| Lemon curd | ||
| 400 | grams | Frozen blackcurrants |
| 100 | grams | Sugar |
| ¾ | litre | Red wine |
| 200 | grams | Sugar |
| 300 | grams | Grapes |
| Mint | ||
| ¼ | Lemon; cut in pieces | |
| ½ | Orange cut in pieces | |
| 1 | Bay leaf | |
| ½ | litre | 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.
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