Iced lemon and blackcurrant roulade - france

1 servings

Ingredients

Quantity Ingredient
50 grams Flour
80 grams Caster sugar
30 grams Ground almonds
4 Eggs; separated
600 grams Vanilla ice cream
Lemon curd
400 grams Frozen blackcurrants
100 grams Sugar
¾ litre Red wine
200 grams Sugar
300 grams Grapes
Mint
¼ Lemon; cut in pieces
½ Orange cut in pieces
1 Bay leaf
½ litre Double cream; whipped until stiff

Directions

For the biscuit, beat the egg whites on medium speed to form soft peaks.

Gradually add the caster sugar and continue to beat until firm peaks. At a lower speed , add the egg yolk and carry on until well mixed. With a spatula fold the flour in gently. Spread the mix on to a piece of grease proof paper measuring 32 x 25 cm. Bake in oven at 180C/350F for 8-10 minutes, then leave to cool on a wire rack.

Place the blackcurrants in a pan with 100g of sugar and cook slowly until it is a jam consistency. Put aside. Reduce the wine with 200g of sugar, the bay leaf, the orange and the lemon until very syrupy, then pass through a fine sieve and put aside.

On a work surface, lay a wet cloth, place the biscuit over and spread the jam and half the lemon curd on to it. Then spread the ice cream and finish with lemon curd. Roll as a Swiss roll and wrap in cling film. Place in the freezer for 4 hours. After the 4 hours, pipe the cream over the log with a piping bag and place in the freezer again. Dip the grapes in the syrup and then in sugar and leave to dry. To dress, place a slice of the log on the centre of each plate. Spoon some of the syrup around and finish with the grapes and mint leaves.

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