Cheese Roulade With Herbed Goats’ Cheese And Grilled Red Capsicum

Name: Cheese Roulade With Herbed Goats’ Cheese And Grilled Red Capsicum
Ingredients: 60g unsalted butter; 55g plain flour; 1 3/4 cups (440ml) cold milk; 6 x 60g eggs, separated; 60g finely grated parmesan; Sea salt, to taste; herb sprigs, to garnish; 1 1/2 large red capsicums (peppers); 250g cream cheese, at room temperature; 150g soft goat’s cheese marinated in herbs and olive oil (I use Meredith goat’s cheese or feta for this); 1 heaped tablespoon finely chopped chives; 1 heaped tablespoon finely chopped flat-leaf parsley; 1 heaped tablespoon good-quality mayonnaise; 2-3 tablespoons small parsley leaves; About 6 large basil leaves, torn (or the equivalent in tiny basil leaves)

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Ingredients

60g unsalted butter
55g plain flour
1 3/4 cups (440ml) cold milk
6 x 60g eggs, separated
60g finely grated parmesan
Sea salt, to taste
herb sprigs, to garnish
1 1/2 large red capsicums (peppers)
250g cream cheese, at room temperature
150g soft goat’s cheese marinated in herbs and olive oil (I use Meredith goat’s cheese or feta for this)
1 heaped tablespoon finely chopped chives
1 heaped tablespoon finely chopped flat-leaf parsley
1 heaped tablespoon good-quality mayonnaise
2-3 tablespoons small parsley leaves
About 6 large basil leaves, torn (or the equivalent in tiny basil leaves)