Tuesday, 13 July 2010

Raspberry Roulade Recipe

I have had a day off today and despite spending most of my working week baking and feeding the hoardes bacon sandwiches, I have still enjoyed a peaceful afternoon in my kitchen at home. Relaxed cooking, not to order, not for anyone in a mad rush on a lunch hour, but instead cooking for us, for our meal this evening. We have picked the first courgettes from the allotment now. Small yellow ones, and a striped green variety. I can never remember their names, and the packets seldom last. At home we are growing large tubs of peas, staggered in planting so that they last over a period of time. There are hanging baskets of tumbling tomatoes, grow-bags with beefsteak tomatoes and several large terracotta pots with Sungold and Gardeners Delight. But for tonight, as the tomatoes are yet to ripen, we are having Tesco Tomatoes instead!
We all have our specialities when it comes to cooking. My husbands is risotto. And roast chicken. And actually most main meals, in fact. I do soup and puddings and cakes. So I have prepped the veggies ready for tonights risotto, and then moved onto deciding what I could do with several pounds of raspberries also picked from the allotment.




I had planned on sitting in the garden with a cup of coffee before the rain came. Typical isn't it-blazing sunshine for days and then my day off comes-rain! I did pluck a rose from the garden though and bought it inside to sniff every now and again. It really does smell beautiful.

So, raspberries!! Sarah Raven has come up trumps yet again, and although I am yet to have her latest book, I do love her Garden Cookbook. I have made a lot from it, but never Meringue Roulade with Raspberries.



Until now! Ok, here goes people....
Feeds 6...(oh no, and we didn't invite anyone around for dinner....)
6 egg whites
300g caster sugar
50g flaked almonds
350ml double cream
400g fresh raspberries
Preheat oven to 200 degrees, or gas mark 6.
Line a swiaa roll tin with greaseproof paper and brush very lightly with oil-sunflower, not car.
Whisk the egg whites in a clean bowl until VERY stiff.
Gradually add sugar a spoonful at a time until all gone. Continue whisking until the mixture is very thick and glossy.
Spread the mixture into the tin and scatter with the almonds.
Place the tin fairly near the top of the oven and bake for 8 minutes. Then lower the temperature to 160 degrees, gas mark 3 and bake until golden brown (this took another 8 minutes in my oven, and I also lowered it in the oven as it was browning a bit quickly)


Remove from the oven (as above) and then flip over. Don't ask me how I did this. I am just pleased no one was here to take photos) make sure you flip in onto a sheet of greaseproof paper or parchment though. Peel off the paper from the base and leave it to cool (as below) for 15 minutes.


Whilst it's cooling whisk your cream until it's stiff and then stir in half of your raspberries...


When it's cool spread your cream/raspberry mix carefully across your roulade. I didn't go right up to the edges with mine as I knew I would end up covered in the stuff.
Using the greaseproof paper to help you, roll up the roulade as tightly as you can. I didn't read the recipe properly, as you are supposed to roll it lengthwise. Ahem. Mine is slightly bigger than it should be as a result-but I think it looks fab, so no matter.



Scatter the rest of the raspberries over the top to serve.
Wait for husband to come home and find pudding in the fridge....
I guess you could use any fruit you have, I think it would be lovely with thinly sliced peaches or nectarines, or strawberries...go crazy.







17 comments:

dottycookie said...

Oooooh!

I'm just using the same book to make gooseberry fool with producxe from our allotment. It is a brilliant book, and we use it all the time.

The List Writer said...

Oh Yum! So very good. I hope Mr Garden didn't eat it all...I want a slice too! xx

Jessica said...

Looks positively scrumptious!

driftwood said...

ooooh it looks heavenly xxxx

Jee said...

That looks super - and no fat in the sponge which is great when you have someone who's on a fat free diet (I can make a portion with a fat free filling for them).

Dragonfly said...

Now that looks delicious!

So what's the secret to having such a huge harvest of raspberries?

Dragonfly said...

Now that looks delicious!

So what's the secret to having such a huge harvest of raspberries?

Lisa said...

Oh I just love raspberries, maybe even more than strawberries.
Hope the roulade was enjoyed to the max!
Lisa x

Vintage Amethyst said...

Oh my this just looks totally yummy scrummy!
love
Alison
x

The Pea Pod said...

mmmmm!!

I've just found your blog, I'll have to pop by your cafe some tim as I'm not too far away from you :)

Lizzie

Cowboys and Custard said...

Now that looks like heaven on a plate...
Forget my concrete meringues.. this one I have to try!

Custardo xxx

P.s Love the new look blog..
P.p.s It came from Whittards!

Curlew Country said...

My, my - this looks rather lovley indeed! We're swimming in raspberries, roulade sounds ideal.

And how ace to see you garden - Mrs Garden Girl. It looks fab, and that's one serious shed. Perfect - mine is tiny and full of plastic junk.

Chucking it down here today - hoping it all disappers before we head south west on 25th!

Have a lovely week.
Stephx

The Brunette said...

That looks gorgeous yum yum

Riddlers cottage flowers said...

Oh that does look nice. Where is your cafe I will have to come if you sell things like that! or is that for home only?

Nic's Notebook said...

Mmmm looks amazing. It's fab you have an allotment - we tried to get one, but over 2 years waiting list :(

privilegeofparenting.com said...

Lovely and transporting...

ragsandrosessue said...

Hi,
HMMMM you're lovely foodie blog makes me hungry!
(where can i get the ingredients at quarter to twelve on a saturday night.....)
sweet dreams eh? quite literally!
sue xxx