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QimiQ
Benefits
Creamy indulgent taste with less fat
One bowl preparation
Real dairy cream product, cannot be over whipped
25
medium
Ingredients for 1 Roulade - Swiss roll
For the sponge
4
Egg white(s)
1
pinch(es)
Salt
4
Egg yolk(s)
1
tbsp
Parsley,
finely chopped
60
g
AP Flour,
plain
For the filling
125
g
QimiQ Whip,
chilled
250
g
QimiQ Classic,
chilled
500
g
Jerusalem artichoke,
peeled
60
g
Onion(s),
peeled
60
g
Butter
500
ml
Vegetable stock
0.5
tsp
Salt
60
g
Cream cheese
60
ml
Milk
0.5
Orange(s),
juice and finely grated zest
1
pinch(es)
Nutmeg,
ground
Method
1.
For the sponge: whisk the egg whites and 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 370 °F (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 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. Chill for approx. 4 hours.
9.
Cut in slices and serve garnished with the radicchio and lambs’s lettuce leaves.
