Iced Lemon And Blackcurrant Roulade - France

Categories: Twelve, Chefs, Of, Christmas
Yield: 1 servings

50 g Flour
80 g Caster sugar
30 g Ground almonds
4 Eggs; separated
600 g Vanilla ice cream
Lemon curd
400 g Frozen blackcurrants
100 g Sugar
3/4 l Red wine
200 g Sugar
300 g Grapes
Mint
1/4 Lemon; cut in pieces
1/2 Orange cut in pieces
1 Bay leaf
1/2 l Double cream; whipped until
-stiff

For the biscuit, beat the egg whites on medium speed to form soft peaks.
Gradually add the caster sugar and continue to beat until firm peaks. At a
lower speed , add the egg yolk and carry on until well mixed. With a
spatula fold the flour in gently. Spread the mix on to a piece of grease
proof paper measuring 32 x 25 cm. Bake in oven at 180C/350F for 8-10
minutes, then leave to cool on a wire rack.

Place the blackcurrants in a pan with 100g of sugar and cook slowly until
it is a jam consistency. Put aside. Reduce the wine with 200g of sugar, the
bay leaf, the orange and the lemon until very syrupy, then pass through a
fine sieve and put aside.

On a work surface, lay a wet cloth, place the biscuit over and spread the
jam and half the lemon curd on to it. Then spread the ice cream and finish
with lemon curd. Roll as a Swiss roll and wrap in cling film. Place in the
freezer for 4 hours. After the 4 hours, pipe the cream over the log with a
piping bag and place in the freezer again. Dip the grapes in the syrup and
then in sugar and leave to dry.

To dress, place a slice of the log on the centre of each plate. Spoon some
of the syrup around and finish with the grapes and mint leaves.

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