... just call me the blogfather... I spent another lovely weekend with my London neighbour and old friend Jenny... I've waxed lyrically about her delicious style of cooking in the past and it's always such a pleasure spending time in the kitchen with her as we share so much of our food love with each other... i'm still learning stuff about spices from her and I hope she takes a little bit away from me too... we always make loads of food too and this weekend was no exception if my aching tummy has anything to say about it... I also finally persuaded her to start her own food blog which we named Little Orange Kitchen as she cooks everything from her teeny little and very orange kitchen. If you get the time do pop over and have a look, she's only a few days in but she has an incredible back catalogue of food photo's and recipes that she's going to share with us...
white chocolate roulade
as you know, i'm a massive fan of TOTAL Greek Yoghurt, it is the original and in my humble opinion, the best and the only official Greek yoghurt in the UK... not 'greek style' whatever that is... Fage, the company behind total have brought out a new range of yoghurts with real fruit called fruyo ...made with total Greek yoghurt of course... they are wonderfully thick and delicious and creamy and actually taste of real fruit which is what you expect... oh and they're entirely fat-free which is a win-win if you ask me... of course as well as scarfing one or two pots I just knew they'd taste wonderful rolled into a chocolate roulade and they really do, cutting through the sweetness beautifully...
i've never made a white chocolate version of this roulade before but I think it came out wonderfully, if a little 'pudding-like'... didn't really last long enough to fully critique to be honest...
apologies for the slightly amateurish iPhone photo's...
for the roulade
4 eggs - separate yolks and whites
150g white chocolate
4oz caster sugar
For the filling:
2 x pots of Fruyo yoghurt (i mixed a strawberry and a cherry)
1 small tub of Rodda's clotted cream
in a large bowl, beat the yolks with the sugar until soft and light.
melt the chocolate (I do this gently in the microwave but if the idea sends shivers up your spine, then use the classic bowl over simmering water method...) at this stage add 1 and 1/2 tablespoons of hot water to the choc mix, then add it to the egg and sugar mix.
next beat the egg whites till stiff and then carefully fold them into the mixture.
line a large Swiss roll tin with tin-foil which you should then grease well with butter or margarine.
pour the mixture into the tin and bake in the oven at 160C for 20 minutes then a further 10 minutes at 90C.
whilst it’s baking, grease another large sheet of foil and place it on a flat surface where it won’t have to be moved for a while.
and now the tricky bit...
once baked, take it out of the oven and immediately turn it over onto the greased foil and leave it, with the baking tin still on top for at least 8 hours...
now you're ready to assemble; combine the cream and and the yoghurt
take off the baking tin and carefully peel off the foil that lined the tin.
spread the yoghurt mixture evenly onto the surface of the roulade and then, using the excess foil, roll the roulade into shape. It should be able to be slipped neatly onto a plate.
eat and of course, enjoy!