Page 16 - Kareen _ Cookbook_ DRAFT Short Version

DESSERTS

RASPBERRY & HAZELNUT

ROULADE

with a Mixed Berry Sorbet

Preheat oven to 150O C and line a medium
INGREDIENTS Swiss roll tin with baking parchment.

Whisk the egg whites until stiff. Gradually add
5 egg whites
the sugar, whisking until stiff and glossy. Add
125 g caster sugar the vanilla extract and corn flour, then fold in
½ tsp vanilla extract the hazelnuts, reserving 1 tbsp.
1 tsp corn flour, sifted
Scrape the mixture into the tin and level. Bake
40 g toasted hazelnuts, chopped for 50 minutes to 1 hour, until crisp and gold-
8 tsp raspberry coulis for the filling: en. Leave to cool.
20 g icing sugar, plus ½ tsp for dusting
Beat the icing sugar into the quark, then stir
175 g quark
through the crème fraiche. Cover and chill in
40 g half-fat crème fraiche the fridge.
200 g raspberries plus extra to serve

A word from...

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