I can’t actually describe how long I have been drooling over this recipe for… it appeared in the Delicious magazine a few months back (unfortunately the pages don’t indicate which issue it is from… and of course, they are torn out pages that I normally land up doing, so no front cover to check either… *oops* :))
“Which recipe?”, you may ask… the Basil, sun-dried tomato & Goats cheese roulade…. and what better event to make it for than for a Bookalokal dinner??? This was my 2nd hosting event for Bookalokal… so I really wanted to impress….
What do you think? Impressive enough???
Basil, sun-dried tomato & goats cheese roulade
100g plain flour, sifted
120g soft goats cheese, crumbled
120g soured cream
75g sun-dried tomatoes, drained & roughly chopped
Basil leaves, chopped
75g Pesto to serve
- melt butter in a pan over a medium to low heat
- Add the flour and stir for 1-2minutes until smooth
- add the milk and whisk gently until thickened
- Add the egg yolks one at a time, beating well between each addition until combined.
- Remove from heat and season well
- In a clean bowl, use a hand mixer to whisk the egg whites with a pinch of salt until stiff peaks form
- Fold one-third of the egg white mixture into the yolk mixture, then, with a metal spoon, using a figure of 8 motion, fold in the remaining egg whites
- Spread the mixture into a greased & baking paper lined swiss roll tin
- Sprinkle 25g Parmesan and bake for 15minutes at 200C or until roulade is golden and springs back when gently touched
- Turn out onto a another sheet of baking paper to cool
- Mix the Ricotta, goats cheese, soured cream and remaining parmesan in a bowl.
- Season and spread mix over the roulade
- Scatter with 3/4’s of tomatoes and handful of basil
- Using paper as a guide, roll up the roulade from the longest side, finishing seam-side down.
- Wrap in cling film and chill for at least 4hours or overnight
- Slice the roulade into 3-4cm thick slices