Apricot Roulade with Lemon and Apricot cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. dried apricots, soak for a few hours
2 strips of lemon peel
cup sugar
4 large eggs, separated
grated rind of 1 lemon
1/2 pint of whipping cream
powder sugar
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Directions: |
Directions:Bring soaked apricots to a boil in fresh water. Add lemon peel to water. Simmer for 35 to 40 minutes or until tender. Meanwhile line a Swiss roll tin 12 x 14in with greaseproof paper. (cookie sheet with 1 in. lip)
Drain apricots while hot and put in food process or blender. Blend until smooth until gradually adding sugar. Take out and reserve 3 tbsp. of mixture. Add the egg yolks,one at a time, and blend until pale and thick. Whisk the egg whites till stiff and using a large metal spoon, fold them quickly and thoroughly into the apricot mixture. Pour into lined Swiss roll tin and bake in a 350º oven for 20 to 25 minutes.Take the roulade out of the oven, cover with piece of greaseproof paper and cover that with a damp tea towel. Leave to cool for several hours.
Fold grated lemon rind and reserved apricot putty into the whipped cream. Assemble roulade on a table or work surface and dust it with sieved powdered sugar. Turn the roulade onto sugared paper and peel of the paper from the bottom. Peeling it in strips so as not to tear roulade. spread the roulade with the cream and apricot mixture, and then roll it up lengthwise onto serving dish. dust with sugar. |
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Number Of
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Number Of
Servings:6-8 |
Personal
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Personal
Notes: Claire Macdonald is a noted chief in Scotland and Europe.
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