Chocolate Roulade with Apricot Filling

Preparation

1. For the apricot filling: bring the apricot puree to the boil and reduce slightly. Add the sugar and allow to cool slightly. Add the soaked gelatin and dissolve. Fill the mixture into artificial casing or into a round mould and chill well.
2. For the creme de beurre: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Slowly add the melted butter and continue to whip until the required volume has been achieved.
3. Fold in the melted chocolate and rum.
4. Spread the cream onto the sponge base. Place the apricot filling on top and roll into a roulade. Chill well.