Squash roulade

Yield: 1 servings

Measure Ingredient
3 Eggs; separated
1 pounds Squash puree
1 pinch Ground allspice
2 ounces Gruyere cheese; grated
Salt
1 teaspoon Sesame seeds
4 ounces Fromage frais
2 ounces Walnut pieces; chopped quite small
2 tablespoons Coarsely chopped fresh herbs

FILLING

Pre heat the oven to 190C. Line a Swiss roll tin with baking parchment. Cut another sheet of parchment large than the tin for turning the roulade out.

Dampen a clean tea cloth and wring it out well.

Beat the egg whites to soft peaks. Mix the egg yolks, squash puree, allspice, cheese and salt thoroughly, then gently fold in the egg whites.

Pour the mixture into the prepared tin and smooth it into the corners evenly. Sprinkle the sesame seeds on top. Bake for 15-20 minutes until it feels firm to the touch. Take it out of the oven and leave it in its tin for a couple of minutes, then put the spare sheet of parchment over the top and turn it out onto this. Put the tin aside and carefully peel off the parchment it was baked in. Lay the damp tea cloth over the top and leave to cool.

Stir the chopped herbs into the fromage frais, then spread this over the roulade with a palette knife. Using the parchment it is resting on to help you, roll up the roulade and set it on a serving dish with the join underneath. Cut slices with a sharp knife to serve.

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Carlton Food Network

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