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Basil roulade with goat's cheese and sun-blushed tomatoes

Ingredients
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65g butter, plus extra for greasing
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X~%n3px&q 100g plain flour5k&{I#xF'N Rc9H*R"T
425ml milk, warmed6wkP0C)?ak2~.g
7 eggs, separated
+|1F,V%@[ Big handful of roughly chopped fresh basil leaves
+BZEYF/c 75g freshly grated parmesan/n#J_\8]~;Rxr6}[8F
Salt and freshly ground black pepperr'o+~g+B&]
Watercress, to serveGj6k?s/O'Td
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250g ricotta
-B*fe)J*LF1trO 100g goat’s cheese, crumbled
:e~xCBe B Z Big handful of fresh basil leaves
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o Sprinkle of sun-blushed tomatoesx)q.l5D4gy Cw4l
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s ~ V-hA^ 25ml olive oil#GK8o.],[5Zt0l
2 shallots, finely chopped
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4 lime leaves, shredded)cl G&ts#QZt
6 cooked beetroots, peeled and chopped
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6x ZEU@HF First make the roulade. Melt the butter in a pan and stir in the flour to make a roux. Cook for 3 minutes, then add the milk, a little at a time, and stir until thickened. Season well, then stir in the egg yolks. Take off the heat and leave to cool.:kF@M.CP"^

,Il6VQ8P^h|F!J Beat the egg whites until stiff and gently and carefully fold into the cooled mixture, keeping in as much air as possible. Then gently fold in the basil.
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Preheat the oven to 200oC/gas mark 6. Grease and line a 38 x 25cm baking tray. Spread the mixture onto the tray, top with the parmesan and cook for 15 minutes until springy and risen. Turn out onto a piece of greaseproof paper, carefully remove the lining paper and leave to cool.
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To make the filling, season the ricotta and spread some on the cooled roulade base, leaving a gap at each end, then sprinkle on the goat’s cheese, basil and tomatoes. Roll the roulade up from one long side, then wrap in greaseproof paper and foil and chill overnight.
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,y1Y7X@sT When ready to serve, preheat the oven to 200oC/gas mark 6. Slice the roulade allowing two wedges per person, and heat in the oven for about 10 minutes. Finish off under a hot grill to crisp slightly then transfer to a serving plate with some watercress.
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mNaAa5Ub-B(Z|9}y Meanwhile, make the beetroot caviar. Heat the oil in a pan and fry the shallots, garlic and lime leaves until soft, then add the beetroots and warm through. Put into a food processor and pulse until broken down but still a little chunky. Serve with the roulade.