“Swiss Roll” Genoise Sponge with Raspberry & White Chocolate Creme Patissiere
Desserts
Food
Vegetarian
This recipe is perfect for the transition from the last colds of winter to the more mediocre suns of spring! It’s got a rich white chocolate cream with a fresh and crisp raspberry sorbet; perfect […]
8 Servings
Ingredients
GENOISE SPONGE
150g icing sugar
150g ground almonds
3 eggs
90g egg yolks
275g egg whites
110g caster sugar
120g plain flour
WHITE CHOCOLATE AND RASPBERRY CREME PATISSERIE
500ml full fat milk
2 tbsp cornflour
75g sugar
1 whole egg
2 egg yolks
1 pod vanilla seeds
50g white chocolate, melted
WHITE CHOCOLATE POWDER
50g melted white chocolate
100g tapioca maltodextrose
RASPBERRY AND STRAWBERRY COULIS
50g raspberries
50g strawberries
50g water
50g sugar
1/2 lemon juice
RASPBERRY SORBET
500g raspberries
100g caster sugar
15ml lemon juice
Method
-
FOR THE GENOISE SPONGE
- Whisk the eggs and yolks, then whisk in icing sugar and almonds until pale
- Whisk the egg whites and caster sugar to form a meringue
- Mix the two, fold in the flour and bake for 6 minutes at 180ºC -
WHITE CHOCOLATE AND RASPBERRY CREME PATISSERIE
- Whisk the egg yolks with the sugar until light and thick, then add the flour
- Bring the milk and vanilla pods to a simmer and remove, pour over the egg and sugar mixture and return to the heat
- Bring to a simmer and use a spatula to ensure mix is evenly rotated and thickened after 2 minutes
- Fold in the chocolate and cool using a covering of cling film
- Finish with the raspberry purée -
WHITE CHOCOLATE POWDER
- Whisk the the ingredients into a crumb-like mixture -
RASPBERRY AND STRAWBERRY COULIS
- Bring all the ingredients to the boil and simmer for 2-3 minutes
-Blend and cool -
RASPBERRY SORBET
- Put the raspberries and sugar in a bowl, cover in cling film and place over a pan of simmering water for 2 hours
- Drain, add lemon juice and chill. Churn the mixture in a sorbet maker and transfer to the freezer -
TO FINISH
- Cut the genoise base into 8 equal squares and pipe the creme patisserie onto one edge and spread across. Roll up and trim any excess crumbs so that each edge is straight
- Lay the white chocolate crumb opposite and pipe the coulis where necessary - To serve, scatter frozen raspberries over the top of the chocolate crumb and add a scoop of raspberry sorbet
