A wonderful dessert from Rachel Allen.
Ingredients
- for that coulis
- juice of ½ lemon
- 100 g raspberries, fresh or frozen
- 12 tablespoons of icing sugar
- for that meringue
- 50 g hazelnuts
- 4 large egg-whites
- 200 g caster sugar
- 1 teaspoon cornflour
- 1 teaspoon vinegar (for example white-colored wine vinegar) or fresh lemon juice
- for that filling
- 100 g white-colored chocolate, damaged into pieces or drops
- 200 ml double or regular cream
- 1 teaspoon vanilla flavoring
- 150 g fresh raspberries
Method
- First, result in the coulis. Put the ingredients inside a mixer or blender, whiz for any couple of minutes until smooth, then pour via a sieve right into a bowl.
- Preheat the oven to 160C (320F), Gas mark 3.
- Put the hazelnuts on the baking tray and toast within the oven for 56 minutes until golden, then remove in the oven. Tip right into a tea towel and rub to release the skins. Choose the nuts in the skins, then roughly chop.
- Next, line the swiss roll tin by having an oiled bit of foil to ensure that there’s enough in the future in the sides by about 4cm (11/2in) because the meringue will rise because it cooks.
- Utilizing a hands-held electric beater or food mixer, whisk the egg-whites until almost stiff, then pour in (while still whisking) the sugar progressively and whisk until stiff. Include the cornflour and vinegar or fresh lemon juice, then whisk again for one couple of seconds until mixed. Lastly, fold within the chopped toasted hazelnuts.
- Disseminate within the lined tray and bake for 1820 minutes until light golden and softly springy within the center. Remove from the oven and let take about a few minutes before turning out onto another sheet of foil. Let it awesome completely.
- Put the white-colored chocolate inside a bowl sitting on the saucepan having a couple of centimetres water. Bring water to the boil, then remove heat and permit the chocolate to melt gradually within the water (I've found this really is the easiest method to melt white-colored chocolate to avoid it ‘blocking’). When the chocolate has melted, go ahead and take bowl from the saucepan and permit to awesome.
- Meanwhile, whip the cream but stop whisking right before it reaches the stiff peak stage. When the white-colored chocolate has cooled, fold it in to the cream using the vanilla, then disseminate to pay for the top of meringue. Scatter with raspberries.
- Using the bigger finish from the meringue facing you (and taking advantage of the foil to assist) roll the meringue from you to create a roulade. Come out onto a plate (using the join underneath) and serve using the raspberry coulis.
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