RASPBERRY AND CREAM GATEAU ROULÉ
Download recipe Ingredients - 8 Portions - Swiss Roll Sponge- 6 Eggs, separated - 150g Caster Sugar - 50g Plain Flour - 15g Icing Sugar - White Chocolate
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Cooking tools:
- Stand mixer
- Food processor
- Kitchen scale
- Instant-read thermometer
- Double boiler
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Mixing bowl
- Saucepan
- Baking sheet
- Parchment paper
- Spatula
- Oven
- Stove
- Refrigerator
Ingredients
- 6 Eggs, separated
- 150g Caster Sugar
- 50g Plain Flour
- 15g Icing Sugar
- 45g Icing Sugar
- 2 Egg Yolks
- 250g Mascarpone
- 50ml Cream
- 4 Leaves Gelatine
- 175g White Chocolate, finely chopped and melted
- 200ml Cream, lightly whipped
- 200ml Raspberry Puree
- 80g Raspberries
- 25ml Caster Sugar
- 1.5g Agar
- 2 Leaves Gelatine
- 50g Caster Sugar
- 100ml Water
- 1 Lemon
- 250g White Chocolate
- 125g Cocoa Butter
- 5-7 drops Red Liquid Food Colour
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