Archive for February, 2016

Champagne Rose Petal Jelly Meringue Roulade with Rose Petals and Fresh Raspberries

Inspired by Yotam Ottolenghi’s recipe – a showstopper dessert, any time of the year!

INGREDIENTS:

For the Meringue:
4 egg whites, at room temperature
250g caser sugar
1 tsp. vanilla extract
1 tsp. white wine vinegar
1 tsp. cornstarch

For the Cream:
100g mascarpone
1 Tbsp. sugar, plus extra for dusting
1 1/2 Tbsp. rose water
400ml heavy whipping cream
2 Tbsp. Artisan Edibles’ Champagne Rose Petal Jelly

For the Filling:
150g fresh raspberries, washed and dried on a clean dish towel
2 Tbsp. dried rose petals
1 tsp. pistachios, crushed

METHOD:

Preheat the oven to 325 degrees.

Line a 9.5 by 13 inch baking pan with two rectangular sheets of parchment paper so that there is a slight overhang around the edges and base and sides are covered.

Using a large, clean bowl whisk the egg whites by hand or with a mixer until they form very soft peaks. Begin adding the caster sugar in a slow stream until the egg whites become firm and very glossy.

Gently fold the vanilla extract, vinegar, and cornflour into the meringue with a large metal spoon. Carefully pour the meringue into the prepared baking pan, levelling the top with a spatula or palette knife.

Bake in the oven for 30 minutes, a crust should have formed and the meringue should be cooked through while still feeling soft to the touch). Allow to cool in the tin before tipping the meringue onto a fresh piece of parchment paper and peeling the paper off of the sides.

In a separate bowl whisk together the mascarpone, icing sugar, and rose water. Add the whipping cream and whisk by hand for about 4 minutes, or until rosewater cream just begins to hold its shape (or, use an electric mixer but take care not to overmix).  Gently fold in Champagne Rose Petal Jelly.

Working with the original underside of the meringue facing up, spread most of the rosewater cream mixture (leaving a few tablespoons to complete the dessert) onto the meringue making sure to leave a border around the edges. Scatter most of the raspberries and 1 1/2 Tbsp. of rose petals over the cream.

Use the parchment paper to assist you in rolling up the meringue along its long edge, aiming for a perfect log shape of rosewater cream stuffed meringue. Transfer to a pretty serving dish and use the remaining rosewater cream to create a wavy stripe along the top of the log. Chill for at least 30 minutes.

To serve, dust the meringue with icing sugar, scattering the remaining rose petals, raspberries, and pistachios over the dessert to finish … enjoy!