Spinach roulade

Yield: 1 servings

Measure Ingredient
6 larges Eggs
4 tablespoons Unsalted butter; melted and cooled
2 tablespoons Fresh lemon juice
3 tablespoons Minced fresh parsley leaves
\N \N Salt and freshly ground white pepper to
\N \N ; taste
6 larges Egg whites at room temperature
1 \N Pinches cream of tartar
1 \N Onion; minced
2 \N Cloves garlic; minced
2 tablespoons Unsalted butter
1 pack Frozen chopped spinach; thawed and squeezed
\N \N ; dry (10-ounce)
2 ounces Cream cheese; cut into bits
1 tablespoon Fresh lemon juice
½ cup Sour cream
1 teaspoon Dijon-style mustard
⅓ cup Minced fresh parsley leaves
\N \N Salt and pepper
1 tablespoon Freshly grated Parmesan
1 tablespoon Fine fresh bread crumbs
\N \N Tomato coulis; (recipe follows)
\N \N Yellow pear or cherry tomatoes; halved



In a large bowl with an electric mixer beat the egg yolks until thick and pale, beat in the butter, lemon juice, parsley, ½ teaspoon salt, and white pepper and beat the mixture until combined.

In another bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks and fold them into the yolk mixture.

Line a buttered 15½-by-10 ½-by-1 inch jelly roll pan with waxed paper and butter and flour the paper. Spoon the mixture into the pan, spreading it evenly, and bake it in a preheated 350 degree oven for 15 to 20 minutes, or until puffed and golden brown. Invert the egg sponge onto a baking sheet lined with wax paper and peel off the waxed paper on the top.

Filling: In a saucepan cook the onion and garlic in the butter over moderately low heat, stirring until the onion is softened. Add the spinach, and cook the mixture, stirring occasionally, for 4 to 5 minutes, or until the excess moisture has evaporated. Stir in the cream cheese and cook the mixture, stirring, until the cheese has melted. Stir in the lemon juice, sour cream, mustard, parsley, and salt and pepper, and puree the mixture in a food processor fitted with the metal blade or in a blender.

Spread the puree evenly over the egg sponge, leaving a 1-inch border on all sides. Beginning with a long side, roll up the egg sponge jelly-roll fashion, peeling away the waxed paper as you roll. Trim the ends and transfer the roulade, seam side down, to a flameproof platter. Sprinkle the roulade with the Parmesan and the bread crumbs, brown the topping under a preheated broiler about 4 inches from the heat for 2 to 3 minutes. Cut the roulade into 1-inch slices. Serve with Tomato Coulis.

Garnish with halved yellow pear or cherry tomatoes.

Yield: 4 to 6 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9183 Converted by MM_Buster v2.0l.

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