Make A De-Liteful Dessert after a Sumptuous Meal
Not everything is as it seems with this show-stopping lemon roulade recipe, as hidden beneath the pillowy sponge is lemon curd and white chocolate mousse.
White Chocolate and Lemon Roulade
Serves 10
Total Time: 2 hours, plus setting time
Ingredients
Lemon Curd
3 lemons
1 cup of caster sugar
1/2 lb of unsalted butter, diced
4 eggs, whisked together with 1 egg yolk (5 eggs needed)
White Chocolate Mousse
8oz of white chocolate, good quality
1/16 oz of gelatine, approximately (refer to box instructions)
1 1/2 cups of double cream
1 oz of low fat milk
Sponge Cake
3 eggs, separated
1/2 cup of confectioners sugar, sifted
2 tbs. of cornflour
2 tbs. of soft flour, for pastry
1 lemon, zest only
butter, for greasing
caster sugar for dusting
Serve
White chocolate
Pistachio nuts, green
Directions
White Chocolate Mousse
Add the white chocolate to a heatproof bowl and melt in the microwave on a low setting. Alternatively, place the heatproof bowl over a pan of gently simmering water and stir until melted.
Soften the gelatine in cold water for 4-5 minutes. Meanwhile, add 1/2 cup of the double cream and 1/2 tbs. of the milk to a pan, bring to a simmer, then remove from the heat. Squeeze any excess moisture out of the softened gelatine and add to the cream, stirring until the gelatine has dissolved.
Add the remaining cream and milk to a bowl and whisk until very soft peaks form. Whisk the warm cream into the melted chocolate to make a ganache, then allow to cool to between 35-104°F. Once it has reached this temperature, fold in the whipped cream. Transfer to a container and allow to set in the refrigerator for at least 2 hours.
Lemon Curd
Zest the lemons directly into a heatproof bowl to help retain all of the essential oils from the zest - the bowl will need to be the correct size to sit over a pan to make a bain marie (water bath, double boiler)
Firmly roll the zested lemons on a work surface to help them soften and increase the yield when juicing, then squeeze the juices into the bowl with the zest.
Add the sugar and butter, then place the bowl over a pan of gently simmering water. Allow the mixture to melt together, stirring occasionally to combine.
Once the mix is fully dissolved and fairly warm, whisk in the eggs and egg yolk. Cook the mixture, stirring frequently until thickened The curd needs to be kept at 174°F for a minimum of 15 seconds to pasteurize the eggs.
Pass the curd through a fine sieve and pour into sterilized jars. Seal and allow to cool in the fridge until required. The curd can be kept in the fridge for 4-8 weeks.
Sponge Cake
Add the egg yolks to a bowl and whisk in two thirds of the sugar until thick and pale. Add the whites to a separate bowl and whisk until soft peaks form, then whisk in the remaining sugar. Keep whisking the egg whites until you have a thick and glossy meringue.
Preheat the oven to 325°F
Add one third of the meringue into the egg yolk mix and stir to combine. Gently fold in the remaining meringue and once almost combined, gently fold in the sifted flour. Finally, fold through the lemon zest.
Line a Swiss roll pan (approximately 12x8x1 cookie sheet with a lip similar dimensions will work) with parchment paper and grease lightly with butter. Dust with a little flour, then pour the sponge mix into the pan, leveling it out with a offset spatula/knife to ensure an even finish. Place in the oven for 8-10 minutes until risen, firm to the touch and golden.
Remove the sponge from the oven and sprinkle with caster sugar. Quickly turn out onto a sheet of parchment paper and remove the (now top) layer of paper. Use a sharp pastry knife to neaten the edges and roll up the sponge to form a roulade. Leave the roulade to cool
Once ready to assemble, carefully unroll the sponge, taking care not to break it. Weigh out 5 oz of the lemon curd and use a palette knife to spread the curd in an even layer over the sponge, ensuring to leave a 3/4 in border around the edges.
Arrange three quarters of the mousse into the centre of the sponge (on top of the lemon curd layer) and work it towards the outer edges, again leaving a 3/4 in border. Roll up the sponge, enclosing the filling and finishing with the seam at the bottom of the roll.
Spread a thin layer of the remaining white chocolate mousse over the outer surface of the roulade. Use a vegetable peeler to shave thick curls of white chocolate.
Top the roulade with the chocolate curls, then finely grate the green pistachios on top. Place in the fridge to set, removing 1 hour before serving.
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