How to Make Goat Cheese Roulade – Popular Gourmet Vegetarian Roulade Recipe

Watercress, ricotta and nutmeg roulade

Rolling a roulade is the only tricky bit, but well worth it for a slice of goat cheese perfection. The recipe is for 6 individual serving.

 

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.

 

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Vegetarian Gourmet Recipe

 

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Nutritional facts:

Per slice contains 167 Calories: – Fat 14g, Protein 9g, Total Carbohydrates 3g, Fibre 1g, Net Carbs 2g

 

How To Make Goat Cheese Dessert – Popular Gourmet Dessert Recipe

 

Why make goat cheese dessert?

 

A Goat cheese dessert makes a memorable ending to a meal. Soft, creamy goat cheese combine well with fruit. And the result is a less sweet dessert that still has plenty of richness and will leave your guest savoring the taste of a delightful ending. The goat cheese dessert recipe is made using a sesame seed crust. The recipe makes one 9 x 11 pan of bars

 

Ingredients for dough:

  • 3 cups all-purpose flour
  • 1 cup sesame seeds
  • 3 eggs
  • 2 1/2 sticks unsalted butter
  • 3/4 cup granulated sugar or evaporated can juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt

 

Ingredients for filling:

  • 16 oz fresh goat cheese
  • 1/4 cup goat milk
  • 24 oz. frozen blueberries or 4 cups fresh blueberries
  • 1 egg
  • 2 Tbsp granulated Tapioca
  • 1 Tbsp flour
  • 1 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon

 

Directions for dough:

  • Preheat oven to 350° F . On a cookie sheet, toast sesame seeds for 10 minutes until golden. Let the sesame seeds cool then combine in a food processor with 1 cup of flour. Blend until the sesame seeds are ground up and smooth.
  • In the bowl of an electric mixer with a paddle attachment, combine the flour and sesame seed mixture with 2 remaining cups of flour, sugar and salt. Add the butter in small chunks and mix until the texture is course, about 5 minutes.
  • In a separate bowl, whisk eggs and vanilla. Pour into dough while mixer is on a slow speed, continuing to mix until all liquid is absorbed. Using a rubber spatula, scrape the dough out of the bowl into a ball and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
  • When the dough comes out of the refrigerator the consistency will be similar to cookie dough; soft and sticky. While working with the dough keep your hands covered with flour so the dough will stick to them less. Reserving about 1 cup of dough on the side, press the remaining dough evenly on the bottom of the 9×11 pan. Set aside and preheat the oven to 350° F.

 

Directions for filling:

  • With a spoon, mix together berries, brown sugar, cinnamon, tapioca and flour.
  • In the bowl of an electric mixer, gently beat goat cheese with egg, milk and vanilla.
  • Spread the goat cheese on top of the dough, then pour the berry mixture on top. Sprinkle the reserved 1 cup of dough over the top of the bars by pulling off small chunks of dough and dropping the pieces of dough on top of the bars.
  • Bake for 1 hour, until dough on top is slightly browned. Let cool before serving.

 

 

More suggestion:

You can also turn this recipe into a pie – just put the goat cheese and blueberry filling into a frozen pie shell.

 

Enjoy!

 

 

 

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How to make Goat Milk Panna Cotta and Dried Fig Leaves ; Popular and Easy Gourmet Dessert Recipe

 

 

 

A delicious Panna Cotta flavored with dried fig leaves. The recipe shows how to combines striking ingredients to make easy dishes. The recipe below is for 4 individual serving.

 

Ingredients:

 

  • 1 oz fig leaves – about 6 leaves
  • 8fl oz goat milk
  • 8fl oz double cream
  • seeds from ½ vanilla pod
  • 2¾ oz caster sugar
  • ¼ oz gelatine – about 4 leaves
  • 8 fresh figs, quartered

 

Directions:

 

Wash and dry the leaves and leave in an airing cupboard or warm place for about a week to dry. Strip out the stems and blitz the leaves to a powder using a pestle and mortar or food processor.

Pour the goat milk and cream into a saucepan, add the vanilla seeds and sugar and bring to the boil. Simmer for one minute then remove from heat. Add the powdered fig leaves and cover with clingfilm. Leave to infuse for 10 minutes. Meanwhile soak the gelatine in cold water.

After 10 minutes squeeze out the gelatine leaves and add to the cream, stirring to help it dissolve. Infuse for a further 20 minutes, then pass through a fine sieve into a jug. Pour into four 5fl oz moulds and leave to cool completely before refrigerating until set – about four hours.

To serve, dip the moulds briefly in hot water, run a blunt-tipped knife around the edge and gently tip on to a plate. Decorate with fresh figs and serve.

 

 

More related topic;

 

Click the link  Goat Milk Dessert for more details.

 

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