White Chocolate and Cherry Roulade
Ingredients
4 egg whites
0.25 tsp. cream of tartar
200 gram caster sugar
400 gram cherries
1 cointreau
1 orange, zest of, juice of
70 gram caster sugar
0.25 tsp. ground cloves
1 unit star anise
1 unit cinnamon stick
1 tsp. cornflour
2 water
400 ml whipping cream
50 gram icing sugar
0.5 tsp. vanilla extract
150 gram white chocolate
10 unit cherries, pitted
1 unit orange, zest of, juice of
Instructions
STEP 1/9
Remove the pits from the cherries.
Break up the chocolate.
STEP 2/9
Preheat the oven to 160ºC.
Line a Swiss roll tin with parchment paper.
Lift the Cooking Chef head and fit the heat shield.
Fit the Whisk to the machine.
STEP 3/9
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (egg whites, cream of tartar) into the Cooking Chef bowl, fit the splash guard.
Whisk on speed 6 for 40 seconds until soft peaks form.
STEP 4/9
While the machine is running, add Ingredients 2 (sugar) into the bowl.
Whisk on speed Max for 3 minutes until stiff peaks form.
Transfer the meringue to the prepared tin and spread until level.
Bake at 160°C for 25 minutes until risen and golden.
Remove from the oven and let cool.
STEP 5/9
Retrieve, clean the Cooking Chef bowl and fit the Creaming Beater.
Attach the Cooking Chef bowl to the machine.
Add the first seven items of Ingredients 2 (cherries, Cointreau, orange zest & juice, sugar, spices) into the Cooking Chef bowl, fit the splash guard.
Add the rest of Ingredients 2 (cornflour, water) to a small bowl.
Mix until combined.
Pour the cornflour mixture into the Cooking Chef bowl.
Cook at 105ºC on speed Stir 1 for 10 minutes.
Transfer the compote to a heatproof bowl and let cool.
Cover the baked meringue in the tin with a clean kitchen towel.
Carefully turn over and remove the tin, leave the parchment paper on top
Loosely roll up the baked meringue, with the parchment paper, into a log and let cool completely.
STEP 6/9
Retrieve, clean the Cooking Chef bowl and fit the Whisk.
Attach the Cooking Chef bowl to the machine
Add Ingredients 4 (cream, sugar, vanilla) into the Cooking Chef bowl, fit the splash guard.
Whisk on speed 3 for 1 minute until softly thickened, be careful not to over whip.
Transfer the whipped cream to a medium bowl and set aside.
STEP 7/9
Retrieve, clean the Cooking Chef bowl and fit the Creaming Beater.
Attach the Cooking Chef bowl to the machine.
Add Ingredients 5 (chocolate) into the Cooking Chef bowl, fit the splash guard.
Cook at 60ºC on speed Stir 1 for 10 minutes.
Or use the Chocolate Melting preset if applicable.
STEP 8/9
Unroll the baked meringue, leaving the kitchen towel underneath. Remove the parchment paper.
Spread the whipped cream over the meringue, leaving a 3 cm margin along the edges.
Drizzle one third of the melted chocolate over the cream layer.
Remove the star anise and cinnamon stick from cooled cherry compote.
Drizzle half of the cherry compote over the cream and chocolate layer.
Use the kitchen towel to help you roll the meringue with the filling into a log.
Transfer carefully to a serving plate or cutting board.
Drizzle with the remaining chocolate and cherry compote.
STEP 9/9
Decorate the roulade with fresh cherries and orange zest
White Chocolate and Cherry Roulade
Ingredients
4 egg whites
0.25 tsp. cream of tartar
200 gram caster sugar
400 gram cherries
1 cointreau
1 orange, zest of, juice of
70 gram caster sugar
0.25 tsp. ground cloves
1 unit star anise
1 unit cinnamon stick
1 tsp. cornflour
2 water
400 ml whipping cream
50 gram icing sugar
0.5 tsp. vanilla extract
150 gram white chocolate
10 unit cherries, pitted
1 unit orange, zest of, juice of
Instructions
STEP 1/9
Remove the pits from the cherries.
Break up the chocolate.
STEP 2/9
Preheat the oven to 160ºC.
Line a Swiss roll tin with parchment paper.
Lift the Cooking Chef head and fit the heat shield.
Fit the Whisk to the machine.
STEP 3/9
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (egg whites, cream of tartar) into the Cooking Chef bowl, fit the splash guard.
Whisk on speed 6 for 40 seconds until soft peaks form.
STEP 4/9
While the machine is running, add Ingredients 2 (sugar) into the bowl.
Whisk on speed Max for 3 minutes until stiff peaks form.
Transfer the meringue to the prepared tin and spread until level.
Bake at 160°C for 25 minutes until risen and golden.
Remove from the oven and let cool.
STEP 5/9
Retrieve, clean the Cooking Chef bowl and fit the Creaming Beater.
Attach the Cooking Chef bowl to the machine.
Add the first seven items of Ingredients 2 (cherries, Cointreau, orange zest & juice, sugar, spices) into the Cooking Chef bowl, fit the splash guard.
Add the rest of Ingredients 2 (cornflour, water) to a small bowl.
Mix until combined.
Pour the cornflour mixture into the Cooking Chef bowl.
Cook at 105ºC on speed Stir 1 for 10 minutes.
Transfer the compote to a heatproof bowl and let cool.
Cover the baked meringue in the tin with a clean kitchen towel.
Carefully turn over and remove the tin, leave the parchment paper on top
Loosely roll up the baked meringue, with the parchment paper, into a log and let cool completely.
STEP 6/9
Retrieve, clean the Cooking Chef bowl and fit the Whisk.
Attach the Cooking Chef bowl to the machine
Add Ingredients 4 (cream, sugar, vanilla) into the Cooking Chef bowl, fit the splash guard.
Whisk on speed 3 for 1 minute until softly thickened, be careful not to over whip.
Transfer the whipped cream to a medium bowl and set aside.
STEP 7/9
Retrieve, clean the Cooking Chef bowl and fit the Creaming Beater.
Attach the Cooking Chef bowl to the machine.
Add Ingredients 5 (chocolate) into the Cooking Chef bowl, fit the splash guard.
Cook at 60ºC on speed Stir 1 for 10 minutes.
Or use the Chocolate Melting preset if applicable.
STEP 8/9
Unroll the baked meringue, leaving the kitchen towel underneath. Remove the parchment paper.
Spread the whipped cream over the meringue, leaving a 3 cm margin along the edges.
Drizzle one third of the melted chocolate over the cream layer.
Remove the star anise and cinnamon stick from cooled cherry compote.
Drizzle half of the cherry compote over the cream and chocolate layer.
Use the kitchen towel to help you roll the meringue with the filling into a log.
Transfer carefully to a serving plate or cutting board.
Drizzle with the remaining chocolate and cherry compote.
STEP 9/9
Decorate the roulade with fresh cherries and orange zest