Jerusalem Artichoke Roulade

Preparation

1. For the sponge: whisk the egg whites with the salt until stiff. Carefully add the egg yolks and parsley and fold in the flour.
2. Pour the mixture onto a baking sheet lined with baking paper. Bake in the hot oven at 190 °C (conventional oven) for approx. 10 minutes. Tip onto a clean tea towel, peel off the baking paper and allow to cool.
3. For the filling: sauté the Jerusalem artichoke and onions in butter.
4. Add the vegetable stock (or water) and season with salt. Cook until the vegetables are soft and reduce until the liquid has almost completely evaporated.
5. Puree with an immersion blender until smooth and allow the mixture to cool.
6. Lightly whip the cold QimiQ Whip and QimiQ Classic together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
7. Add the 300 g of the jerusalem artichoke puree and continue to whip until the required volume has been achieved.
8. Spread the filling onto the sponge and roll into a roulade. Allow to chill for approx. 4 hours.
9. Cut in slices and serve garnished with the radicchio and lambs’s lettuce leaves.