Mango Ice cream Swiss
Roll
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INGREDIENTS
Eggs – 3
Castor sugar – 1/2 cup
Vanilla Extract – 1 tsp
Flour – 1/2 cup
Filling:
Mango Ice-cream -approx 350ml
Pistachio nuts – roughly chopped up / a handful
Pistachio slivers – 2-3 tbsps if desired
White chocolate ganache to drizzle
INSTRUCTIONS
·
Line a Swiss roll tray / cookie tray with
butter paper.
·
Preheat the oven to 180 degrees C.
·
Whip the eggs + sugar + extract for 5-7
minutes until thick & mousse like.
·
Fold in the flour, 1/3 at a time, gently in
figure 8 movements, so as to not release the air beaten in. The beaten in air
helps the sponge to rise since there is no raising agent here.
·
Sprinkle with slivered pistachios & bake
for 10-12 minutes till done.
·
While the roll is baking, lay out a cloth
kitchen towel flat on the counter top, dust with Castor sugar.
·
Turn the sponge onto the towel, remove the
tray & gently peel off the paper.
·
Hold the end of the towel, & roll up the
sponge into a tight roll, & leave to cool completely.
·
Once cool, unroll the sponge. Keep the serving
platter ready. We need to work fast now.
·
Soften some mango ice-cream (a 3/4 portion of
a 500ml tub), & quickly spread evenly over the open sponge. Sprinkle with
chopped pistachios (optional), & quickly roll up.
·
Place on the serving platter seam-side
underneath, drizzle with white chocolate ganache & roughly chopped &
whole pistachio nuts. Put into the freezer until needed.
·
Slice & serve straight out of the freezer.
Makes about 8-9 slices per roll.
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