Sesame Praline Meringue Roulade with Rosewater Raspberries
Australian Gourmet Traveller recipe for sesame praline meringue roulade with rosewater raspberries.
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.gourmettraveller.com.au.
Cooking tools:
- Kitchen torch
- Food processor
- Hand mixer
- Oven
- Saucepan
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Plastic wrap
- Freezer
- Stove
- Measuring cup
- Fine-mesh sieve
- Kitchen scale
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 4 eggwhites
- 235 gm caster sugar
- 1 tsp each cornflour and white vinegar
- 250 gm pouring cream
- 2 eggs
- 200 gm raspberries
- 2 tsp rosewater
- To serve: icing sugar
- Sesame praline
- 110 gm (½ cup) white sugar
- 5 tsp sesame seeds
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