Pistachio Roulade with Raspberries and White Chocolate | Guest Recipes | Nigella's Recipes | Nigella

Name: Pistachio Roulade with Raspberries and White Chocolate | Guest Recipes | Nigella's Recipes | Nigella
Ingredients: 70 grams shelled pistachios kernels, plus an extra 15g, roughly chopped; 4 large eggs (whites and yolks separated); 130 grams caster sugar; 2 tablespoons hot water; 80 grams self-raising flour; ⅛ teaspoon salt; ⅛ teaspoon almond extract; 20 grams icing sugar; 300 grams fresh raspberries; 200 grams white chocolate buttons (or 200g block of white cooking chocolate, roughly chopped into 1cm pieces); 75 grams unsalted butter (soft but not oily); 280 grams cream cheese; 270 millilitres double cream

www.nigella.com

Pistachio Roulade with Raspberries and White Chocolate: A delicious guest recipe by Yotam Ottolenghi and Helen Goh, perfect for impressing guests.

Keywords

Comfort
Fun
Indulgent
Romantic
Sociable
Sweet
Birthdays
Partytime
Summer
Guest Recipe
Chocolate

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Ingredients

70 grams shelled pistachios kernels, plus an extra 15g, roughly chopped
4 large eggs (whites and yolks separated)
130 grams caster sugar
2 tablespoons hot water
80 grams self-raising flour
⅛ teaspoon salt
⅛ teaspoon almond extract
20 grams icing sugar
300 grams fresh raspberries
200 grams white chocolate buttons (or 200g block of white cooking chocolate, roughly chopped into 1cm pieces)
75 grams unsalted butter (soft but not oily)
280 grams cream cheese
270 millilitres double cream