Chocolate and raspberry roulade | Van Houten Professional

Ingredients

• 6 piece(s) egg white
• 160 g sugar
• Whisk to a stiff meringue.
• 6 piece(s) egg yolks
• Fold in.
• 60 g CP
• Sieve onto the meringue, fold in gently.
• 90 g granulated sugar
• 45 g egg yolks
• 25 g cream powder
• Mix.
• 250 g raspberry puree
• Bring to the boil and pour onto the egg yolk mix.
• Place back into a clean saucepan bring the mix to the boil to thicken.
• 42 g NCB-HD706
• Stir in, cover with cling film to prevent skinning.
• Cool to 30°C.
• 250 g whipped cream
• Fold through.