Ingredients
4 portion(s)
Roulade
- 100 g parmesan, cubed
- 70 g unsalted butter
- 100 g plain flour
- 500 g Milk
- 7 Eggs, separated
Filling
- 200 g ricotta
- 100 g danish feta
- 100 g sour cream
- 150 g sundried tomatoes, drained
- Basil leaves
To Serve
- 100 g black olives, pitted
- Basil Pesto
-
6
12h 0min
Preparation 12h 0minBaking/Cooking -
7
medium
Preparation -
8Recipe is created for
TM 31
Recipe's preparation
-
Preheat oven to 200 deg. Grease and line a 38cm x 25cm Swiss roll pan.
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Grate parmesan 3 secs/sp 8. Set aside.
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Put butter, flour and milk in bowl, cook 6 mins/90 deg/sp 4.
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With motor running on sp 4, gradually add egg yolks through hole in lid. Season well with salt and white pepper. Set aside.
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Clean bowl thoroughly (put butterfly in bowl, add 1 litre water and 40g vinegar, cook 10 mins/Varoma/sp 4. Empty and dry thoroughly).
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Insert butterfly and beat egg whites 3 mins/50 deg/sp 4.
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Fold one third of egg white into egg yolk mixture, then fold in remaining egg white.
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Spread into prepared pan, sprinkle with 25g grated parmesan and bake 10-15mins until golden. Turn onto another sheet of baking paper to cool.
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Put remaining parmesan, ricotta, feta and sour cream in bowl and mix 10 secs/sp 3.
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Spread filling over cooled roulade. Scatter with 70g of the sundried tomatoes and a handful of basil leaves.
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Carefully roll the roulade up from the long side. Place on a piece of clingfilm seam side down and wrap snugly. Chill overnight.
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Unwrap roulade and slice into 3 cm thick rounds. Place on lined baking tray and bake for 10 mins at 200 deg, or until heated through and starting to crisp a little.
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Scatter with remaining 30g tomatoes, olives and some more basil leaves. Drizzle with basil pesto.
Roulade
Filling
To Serve
Tip
1:The actual preparation time is only about 30 mins but you need to start a day ahead to allow for overnight refrigeration.
2: Don't worry if the roulade cracks a little when you roll it.
3: If you don't have a Swiss roll pan you can use a large slice or cake tin, but you may need to reduce the filling quantities a bit, or make two.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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