Cooking recipe and tricks

1. For the marquis: Using an electric whisk, beat the egg yolks and 80g of the icing sugar in a bowl until it reaches a ribbon consistency. Whisk the egg whites in a separate clean bowl to soft peaks, then add 45g of the icing sugar and whisk to firm peaks.

2. Using a whisk, incorporate one-third of the egg whites into the egg yolks, then fold in the remaining whites with a metal spoon. Before it is completely mixed, sift the cocoa and potato flour over the mixture and fold in gently; don’t overwork it, or the mixture will lose its lightness.

3. Preheat the oven to 200C/gas 6. Line a baking tray with lightly buttered and floured baking parchment or a silicone liner. Using a palette knife, spread the mixture onto the lined tray, in a rectangle shape, about 26 x 30 cm and 1.5 cm thick. Cook in the oven for 8-10 minutes. To check to see if it is done, lightly press the middle of the roulade with your finger tips – it should feel slightly springy and lightly resistant.

4. Turn the roulade out onto a wire rack lined with a tea towel. After a minute, carefully remove the parchment or liner. Set aside in a cool place for 5 minutes. Meanwhile, whip the cream with the remaining 50g icing sugar until it reaches a ribbon consistency.

5. For the coulis: Put the raspberries in a blender with the icing sugar and lemon juice. Whiz for 1 minute, then pass the coulis through a fine sieve. Add more sieved icing sugar to taste if required.

6. Slide the roulade from the rack onto a sheet of greaseproof paper dusted with icing sugar. Using a brush, spread a quarter of the fruit coulis over the roulade, then use a serrated knife to trim the edges (which will be slightly dry) from all 4 sides. Using a palette knife, spread the cream over the roulade, leaving a 1.5cm border around the edge. Sprinkle the raspberries over the cream.

7. Gently roll the roulade up from a long side, using the greaseproof paper to help you. Refrigerate for 2-3 hours.

8. To serve, cut into slices, place on serving plates and sprinkle with a dusting of icing sugar and some redcurrants, if desired. Drizzle the rest of the coulis around each slice, or serve it on the side in a jug.

Tags: cake, soup

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This entry was posted on Monday, January 23rd, 2012 at 5:16 pm and is filed under American Cuisine. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.