“How to make Goat Cheese Roulade?”

Click Here!

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

This recipe is for 6 individual serving.

Rolling a roulade is the only tricky bit, but well worth it for a slice of goat cheese perfection.

Ingredients for roulade:

  • 2½ oz butter
  • 3¼ oz plain flour
  • 16fl oz goat milk, warmed
  • 7 free-range eggs, separated
  • salt and freshly ground black pepper
  • 2 oz parmesan, grated
  • handful fresh basil, shredded

Ingredients for filling:

  • 1 lb 2oz ricotta
  • 6 oz goat cheese, crumbled
  • 5½ oz sun-blush tomatoes
  • handful baby spinach

Ingredients for salsa:

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 zucchini, finely chopped
  • 1 eggplant, finely chopped
  • 1 garlic clove, chopped
  • 1 tbsp tomato purée
  • 6 fresh tomatoes
  • 3fl oz red wine vinegar
  • salt and freshly ground black pepper
  • watercress, to serve

Directions:

  1. Preheat oven to 350° F .
  2. Line a 18in x 12in Swiss roll tin with greased non-stick baking paper.
  3. For the roulade, melt the butter in a saucepan. Add the flour and stir over the heat for 3-4 minutes.
  4. Slowly whisk in the warm milk until smooth, then season with salt and freshly ground black pepper. Stir in the egg yolks until well combined.
  5. Meanwhile beat the egg whites until stiff peaks form when the whisk is removed, then into the egg yolk mixture.
  6. Spread the mixture onto the Swiss roll tin and sprinkle the parmesan on top. Place in the oven and bake for 20-25 minutes, or until a skewer inserted into the middle comes out clean. Set aside to cool slightly before removing from the tin.
  7. For the filling, spread the ricotta onto the base, leaving a 1 inch gap around the edges. Arrange the goat cheese, sun-blush tomatoes and spinach over the ricotta mixture.
  8. Roll up the roulade firmly, from the longest end, using the greaseproof paper as a guide. Wrap the roulade in aluminium foil and chill in the fridge for at least an hour.
  9. Slice the roulade into six pieces and bake in the oven for 10 minutes. Meanwhile preheat the grill to high.
  10. For the salsa, heat the oil in a frying pan and fry the finely diced onion, zucchini, eggplant and garlic for 2-3 minutes. Add the tomato pureé and cook for a further 10 minutes.
  11. Blend the fresh tomatoes in a food processor until smooth and add this to the rest of the vegetable mixture along with the vinegar.
  12. Place the roulade slices under a hot grill until crisp on top. Serve alongside the salsa and some watercress.
  13. Click Here!

    Buttermilk Dairy Milk Eggnog Flavored Milk Heavy Cream Light Cream Whipping Cream

    Sour Cream Whipped Toppings Yogurt Packaged Cheese Feta Mozzarella Parmesan Provolone Ricotta Vegetarian Blue Cheese Cheddar Cheese Blends Almond Milk Soy Milk Milk Substitutes Butter & Margarine Cheese Assortments & Samplers

    Home Cheese Making
    incredibles pictures