- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 30 minutes plus cooling plus 2 hrs chilling
- Effort: medium
- 65 g butter
- 90 g plain flour
- 450 ml milk, warm
- black pepper
- 7 eggs, separated
- a pinch of sugar
- a large bunch of fresh mint, leaves finely chopped, stalks discarded
- watercress, to serve
For the Filling:
- 150 g ricotta cheese
- 100 g gorgonzola cheese, crumbled
- 100 g walnuts, cut into pieces
For the Beetroot quennelles:
- 1 tbsp olive oil
- 3 shallots, finely chopped
- 1 clove garlic, chopped
- 4 beetroot, boiled and chopped
- 3 fresh lime leaves
- black pepper
1. First make the roulade. Preheat the oven to 200ºC/gas 6.
2. Melt the butter in a heavy-based saucepan. Mix in the flour and cook, stirring, to make a roux. Gradually add the warm milk and season with salt and freshly ground pepper.
3. Fold in the egg yolks, one at a time, and set aside to cool.
4. Beat the egg whites and a pinch of sugar in a large mixing bowl until stiff peaks form. Fold the beaten egg white gently into the roux mixture, then fold in the mint.
5. Spoon the roulade mixture into a 46cm x 25cm Swiss roll tin, greased and lined with buttered and floured greaseproof paper.
6. Bake for 15 minutes, until set but still yielding slightly. Remove from the oven and cool.
7. Once cool, invert the tin turning out the roulade on a clean work surface, carefully peeling off the greaseproof paper.
8. Spread the ricotta over the surface of the roulade, leaving a gap on each long side. Sprinkle over the Gorgonzola and walnuts.
9. Carefully roll the roulade tightly into a log shape. Wrap the roulade in foil and chill for 2 hours.
10. To make the beetroot quenelles, heat the olive oil in a frying pan. Fry the shallot and garlic until softened, around 3 minutes. Add the beetroot and lime leaves and fry for a further 5 minutes.
11. Remove the lime leaves and pulse-blend the beetroot mixture in a food processor until it achieves a 'caviar' like consistency.
12. To serve preheat the oven to 200ºC/gas 6. Slice the roulade across into 8 slices and place the slices on a baking sheet.
13. Bake the roulade slices for 5-10 minutes, until slightly crispy on top.
14. Serve each portion of roulade with a 'quenelle' of beetroot, made by moulding the beetroot between two spoons, and fresh watercress.
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