Roladova
Meringue, Chocolate mousse, Raspberry jam and Fruit — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg and Neutral Paste/Glaze 12.5 kg (Hot).
- whipping time (meringue)
- 7 min
- mixing speed (meringue)
- high
- baking time (meringue)
- 70 min
- chilling time (chocolate mousse)
- 6 h
Ingredients
Meringue
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 200 g |
| Water | 200 g |
| Sugar | 200 g |
Chocolate mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 200 g |
| Cream (30% fat) | 250 g |
| Mascarpone | 150 g |
| Gelatine | 4 g |
| Water | 20 g |
Raspberry jam
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 120 g |
| Frozen raspberries | 100 g |
| Water | 20 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Raspberries | 130 g |
| American blueberries | 130 g |
Method
- Meringue
Whisk all the ingredients together at high speed with the whisk attachment for about 7 minutes. Pipe the finished meringue in strips along a 40x60 cm tray lined with paper and bake for 70 minutes. Leave to cool.
- Chocolate mousse
Soak the gelatine in the water. Bring the cream to the boil and add the soaked gelatine. Pour over the chocolate, add the mascarpone and blend everything together. Leave in the cold store for 6 hours.
- Raspberry jam
Bring all the ingredients to the boil and cool. Spread on the underside of the roulade. Spread the whipped chocolate mousse on top.
Assembly: scatter the fruit over the chocolate cream and roll up into a roulade.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.