Basil roulade with goat's cheese and sun-blushed tomatoes
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Ingredients
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# B# }0 ~- X1 p$ o+ k9 \bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源65g butter, plus extra for greasing
) S( L2 o* W! {) h' ybl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源100g plain flour0 r1 i4 |: M9 R
425ml milk, warmed
8 p; ^ T9 L9 f1 @& Z☆夜玥論壇ק7 eggs, separated最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區# W6 F- [% W5 w' e3 ~5 ?0 f2 X
Big handful of roughly chopped fresh basil leaves
5 ^# M o$ {9 e. x3 Q4 T75g freshly grated parmesan最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區0 }" b, r+ {4 K0 D: Z0 S
Salt and freshly ground black pepper
. n8 o9 ^$ M- m& ]. Dbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源Watercress, to serve
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For the filling* t% q7 n9 E9 v
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250g ricotta
, b% B1 _0 t. n100g goat’s cheese, crumbled
8 V$ T/ D+ u6 U: A" O最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區Big handful of fresh basil leaves☆夜玥論壇ק" h/ e% f# C) \! q
Sprinkle of sun-blushed tomatoes
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For the beetroot caviar
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25ml olive oilbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源$ J& _7 t+ |8 t8 c
2 shallots, finely chopped☆夜玥論壇ק( S7 Y& B* N$ f& Q! ^
1 garlic clove, crushed
2 y4 F6 F( D# w2 h: e最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區4 lime leaves, shredded E- L" ]$ X+ o- n4 e8 C/ j' n
6 cooked beetroots, peeled and choppedbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源# T8 M) { ]6 j0 T, b
Method
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/ `2 ]5 Y0 g3 Z( r, AFirst 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.bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源- ?$ a, Z+ f U4 W7 V9 K4 R
0 K' A- g4 V6 ?4 _$ p5 c1 NBeat 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.bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源 E& V. G) p2 V
- b+ B% b) \7 Zwww.ds-hk.netTo 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.☆夜玥論壇ק" K! _1 Z$ l- \$ w, j
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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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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.
