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Saturday, 6 June 2015

Rhubarb and custard roulade

Mmm I love a meringue dessert, and I love making food that can freeze well. This roulade will most probably be our contribution to the first bbq of the year when we invite ourselves over to my Dad and step mum's place to make use of their garden.

I also like a meringue roulade as it can be cut easily whilst frozen - ideal if you're feeding a small number of people as you don't have to eat it all at once.

I used the roulade recipe from the BBC Good Food site. I'm not sure what the purposes of the lemon juice and pinch of salt are, but included them anyway and have ended up with a lovely marshmallowy meringue with a crispy crust. 

Use an electric hand whisk or food mixer for this.

Roulade

4 egg whites
200g sugar
1tsp lemon juice (bottled stuff)
Pinch of salt

Preheat the oven to 180°C (160°C fan).

Whisk the egg whites to stiff peaks.

Whilst whisking, add lemon juice and pinch of salt.

Once the egg whites are stiff, add the sugar a spoonful at a time whilst whisking.

Ensure all sugar is mixed in. The meringue mixture should look glossy.

Spread the meringue onto a rectangular baking sheet.
**You must make sure you have lined the baking sheet with greaseproof paper and greased it, or use the reusable liners from Lakeland.**

Bake for 15 min until golden brown. Cool completely.

Custard
I thought about making the filling pure custard but thought it could split in the freezer. Whipped cream would make it more stable frozen and besides, cream is yummy with meringue. You could probably use less cream as it made a little too much for the roulade. It will be eaten soon enough though!

300ml double cream
About half quantity of glorious custard, or just add ready made. I'd estimate about 300ml custard.

Whip 300ml double cream.
Add custard to taste. I added a spoonful at a time, whisking between each addition as the custard is like jelly when cool.

Assembly instructions
Lay a large sheet of foil over the top of the meringue, making sure it's larger than the meringue.

Carefully turn it over and peel off the greaseproof paper. This means you'll get the attractive golden brown crust on the outside of the roulade.

Spread the custard mixture over the meringue going almost to the edges but not quite.

Refrigerate any leftovers of the creamy custard. (Yes it will keep for a few days or even freeze. No you do not need to eat the leftovers right now before they go off.)

Evenly add small slices of roasted rhubarb to the top of the creamy custard. I didn't weigh it, just add how much you want to! Just be aware if you over fill it, it will be (even) more difficult to roll.

Put your concentrating face on, sticking your tongue out if necessary.

Tightly roll the meringue from the long side of the rectangle until you get a loose looking tube of foil.

Wrap in another layer of foil which and secure the ends tightly. Place in the freezer and wait for an invitation to a bbq or summer party.

Unwrap and put on a serving plate whilst still fully frozen or it will fall apart and you'll end up with Eton Mess!

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