Red Roulade - Puratos

Ingredients

Working Method

Almond Red Velvet Sponge

Mix all ingredients together except egg white and sugar.
Whip sugar and egg white until soft peak.
Then fold the meringue into the batter, followed by melted butter
Bake at 200^°C top and 180°C bottom for around 11-13mins.

Coffee Whip Ganache

Heat the cream and nescafe, then sit for 5mins.
Pour the cream into the chocolate and gelatine mass, immediately mix with hand blender.
Keep the mixture in fridge for overnight.
Slightly whip up before use.

Mascarpone Mousse

Combine egg yolks with sugar, whisk well and set aside.
In a saucepan, heat 80 ml of whipping cream until it boils.
Remove from heat, and slowly pour a bit of the hot liquid into the egg yolk mixture, to temper it gently.
Over low heat, cook until 82°C stirring constantly.
Remove from heat, add gelatine mass into the mixture, stir until completely dissolved.
Let the mixture cool down to around 65°C.
Add the mascarpone cheese, mix until the cheese is incorporated.
Process with a hand mixer, to emulsify.
Incorporate the cream gradually into the mascarpone mixture.

Red Colour Chocolate Spray

Melt all ingredients together until around 40°C-45°C.

About this recipe

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