Summer Fruit Roulade with White Chocolate

These roulades dressed with ruby chocolate mousse offer an indulgent treat that can be enjoyed throughout the spring and summer. This delicious dessert is bursting with seasonal flavour, perfect for caterers to offer for the Together occasion.

Recipe

Meringue Sponge

ingredients	preparation
240g Egg 160g caster sugar 60g egg yolks 60g CP	Pre-heat oven to 180c Whisk egg whites and sugar to a stiff meringue Fold in the egg yolks Sieve the cocoa powder onto the meringue and gently fold it in Spread onto silicone paper Bake for 10 minutes Once cooked, place a layer of silicone paper on top and flip the sponge layer upside down to cool. This prevents a hard skin from forming on the sponge

ingredients

preparation

240g

Egg
160g

caster sugar
60g

egg yolks
60g

CP

Pre-heat oven to 180c
Whisk egg whites and sugar to a stiff meringue
Fold in the egg yolks
Sieve the cocoa powder onto the meringue and gently fold it in
Spread onto silicone paper
Bake for 10 minutes
Once cooked, place a layer of silicone paper on top and flip the sponge layer upside down to cool. This prevents a hard skin from forming on the sponge

Ruby Chocolate Mousse

ingredients	preparation
160g cream 40g glucose 50g lime juice 220g whipping cream 5g beetroot powder 200g CHR-R35RB1	Bring the cream and the glucose to the boil Pour over the Callebaut ruby chocolate callets and emulsify Cool the ganache to 40-45c Fold the ganache through the lightly whipped cream

ingredients

preparation

160g

cream
40g

glucose
50g

lime juice
220g

whipping cream
5g

beetroot powder
200g

CHR-R35RB1

Bring the cream and the glucose to the boil
Pour over the Callebaut ruby chocolate callets and emulsify
Cool the ganache to 40-45c

Fold the ganache through the lightly whipped cream

White Chocolate Whipped Ganache

ingredients	preparation
178ml whipping cream 58ml milk 40g glucose 4leaf/leaves Gelatin 422g whipped cream 210g W2NV	Warm the milk, cream and glucose together and then bring to the boil Soften the gelatine in cold water and add to the liquid Add in the Callebaut W2 white chocolate callets and emulsify with a hand blender Slowly pour in the cold whipped cream and emulsify Allow to set in the fridge over night

Ruby Decoration

ingredients	preparation
150g grape seed oil 525g CHR-R35RB1	Place the cream into a mixing bowl and gently whisk until soft peaks form Temper the chocolate to 31c and then add in the grape seed oil

Assembling

Place the meringue sponge sheet onto silicone paper
Spread a layer of the ruby mousse on top of the sponge
Top with mixed berries
Gently roll to a Swiss roll shape and then freeze
When frozen cut into portions and stand them up
Mask the outside of the cake with the ruby mousse and roll in ruby blossoms
Place the whipped ganache into a piping bag and pipe a bulb of ganache on top before decorating with fresh berries