RASPBERRY AND CREAM GATEAU ROULÉ - Avonmore Professional
Download recipe Ingredients - 8 Portions - Swiss Roll Sponge- 6 Eggs, separated - 150g Caster Sugar - 50g Plain Flour - 15g Icing Sugar - White Chocolate
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.avonmoreprofessional.com.
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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