Christmas Inspired Saffron and Clementine Roulade Recipe

Retro puds are making a come back and trifles at Christmas time never seem to fall out of favour.
So this year, we’ve strayed away from a traditional looking chocolate Christmas roulade and gone for something that will really get your guests talking… a┬ádelicious saffron and clementine infused roulade.

 

(Serves 8-10)

You will need a Swiss roll tin measuring 23x30cm

Meringue

INGREDIENTS

  • 350g caster sugar
  • 210g egg whites
  • 10g cornflour
  • 10g white wine vinegar

METHOD

1.Whisk the egg whites in an electric mixer until you have medium – stiff peaks. Do not over whip at this stage.
2.Slowly begin to add the caster sugar, 1 tbsp at a time until you feel confident you have a stable mixture, then you can add it in in a steady stream.
3.Keep the meringue mixing on a medium speed for 10 minutes or so until all the sugar has dissolved and you have a glossy sticky mix.
4.Line the Swiss roll tin with baking paper and spread the meringue out onto the sheet, pushing into the corners.
5.Bake at 150┬░c for 35-45 minutes or until crisp on the top and gooey inside.
6.Remove from the oven, cover with a damp tea towel and allow to cool completely. (This can be done the day before and assembled last minute).

 

Saffron & Clementine Roulade

 

Saffron & Clementine Syrup

INGREDIENTS

  • 100g caster sugar
  • 50g water
  • 2 Clementine, peeled and cut into matchsticks
  • Large pinch saffron strands

METHOD

1.Dissolve the sugar in the water on a low heat. Once dissolved bring up to a simmer and add the clementine peel and saffron.
2.Allow to simmer for 5 minutes and then remove from the heat and cool naturally. Do not refrigerate, as it will crystallise. (This can also be done in advance, kept in an airtight container).

Assembly

INGREDIENTS

  • 250g double cream

METHOD

1.Turn the meringue out onto another sheet of baking paper sprinkled with caster sugar.
2.Softly whip the double cream and stir 1Tbsp of the syrup into the cream, reserving the clementine strands and spread the cream out onto the meringue, leaving room to roll.
3.Roll up the meringue using the baking paper to help you, keeping the roll tight. Move the roulade onto the serving dish, top with more cream and drizzle saffron syrup and clementine strands all over the top, letting it drizzle down the sides.

 

 

 

 

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