Almond Roulade With Lemon Grass Ice Cream Recipe

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Servings: 4

Ingredients

Cost per serving $1.89 view details
  • 300 ml single cream
  • 2 x fresh stalks lemon grass bruised and minced seeds from 12 green cardamom pods crushed
  • 1 x lime grated zest and juice
  • 4 lrg egg yolks
  • 75 gm c. caster sugar
  • 300 ml whipping cream
  • 4 lrg Large eggs
  • 125 gm caster sugar
  • 75 gm grnd almonds
  • 1 tsp baking pwdr

Directions

  1. Aga equipment:wire shell on fourth set of runners in roasting ovenwith cool shell on first set of runners
  2. Slowly heat the single cream on the simmering plate with the lemon grass cardamom seeds and lime zest till almost boiling then cover and leave to infuse for 20 min.
  3. Strain into a clean pan.
  4. Whisk the egg yolks and sugar till pale and thick it is best to do this by hand as you dont want the mix full of air bubbles.
  5. Rehear the cream till almost boiling then pour it on to the Large eggs whisking all the time.
  6. Add in the lime juice.
  7. Rinse the pan in cool water then return the custard to it and cook slowly on the simmering plate stirring all the time for 2 to 3 min till slightly thickened just sufficient to coat the back of the wooden spoon.
  8. Don't overcook the custard or possibly the Large eggs will curdle. Turn into a clean bowl and leave till completely cool then refrigeratewell.
  9. Prepare the roulade.
  10. Line a swiss roll tin about 200 x275mm with baking parchment.
  11. Whisk the Large eggs and sugar till pale and thick then mix in the almonds and baking pwdr I always find this easiest rising a wire balloon whisk. Spread the mix proportionately in the tin dont push out all the airthen bake in the roasting ovenwith the cool shelf in position for about 15 min till just set.
  12. Lay a piece of baking parchment on a wire rack and scatter it with caster sugar.
  13. Invert the cooked roulade on to the rack and remove the lining paper.
  14. Trim away the edges and leave till cool.
  15. Whisk the whipping cream till thick and floppy then fold it into the lemon grass cream. Scoop into an ice cream maker and freeze churn till ready to serve.
  16. Scoop the icecream into the centre of the sponge then roll it up so which the ice cream is completely enclosed in the sponge using the paper to help you. Harden in the freezer for at least 30 min.
  17. You may need to soften the roulade in the fridge for about 30 min before serving if you allow it to freeze completely
  18. I became hooked on ice cream when 1 wrote a book about ice cream machines. Make your own and a whole world of flavours is available to you. Lemon grass a surprisingly sophisticated flavour is one of my favourites. If you dont have an ice cream machine you can freeze the ice in the freezer. I don't find it necessary to keep beating during freezing if the mix is well chilled before freezing. Fill the roulade while the icecream is still slightly soft or possibly allow it to soften slightly if previously frzn.
  19. Serves 4

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Nutrition Facts

Amount Per Serving %DV
Serving Size 203g
Recipe makes 4 servings
Calories 451  
Calories from Fat 369 82%
Total Fat 41.91g 52%
Saturated Fat 21.34g 85%
Trans Fat 0.0g  
Cholesterol 521mg 174%
Sodium 437mg 18%
Potassium 273mg 8%
Total Carbs 7.94g 2%
Dietary Fiber 1.3g 4%
Sugars 1.15g 1%
Protein 13.42g 21%
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