Pom Bear May 19

“Swiss Roll” Genoise Sponge with Raspberry & White Chocolate Creme Patissiere

Simon Martin, head chef at Kippings, Wheathampstead
Serves: 8
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This recipe by s perfect for the transition from the last colds of winter to the more mediocre suns of spring! It’s got a rich white chocolate cream with a fresh and crisp raspberry sorbet; perfect to make in batches for families at Easter.

Ingredients

  • GENOISE SPONGE
  • 150g icing sugar
  • 150g ground almonds
  • 3 eggs
  • 90g egg yolks
  • 275g egg whites
  • 110g caster sugar
  • 120g plain flour
  • WHITE CHOCOLATE AND RASPBERRY CREME PATISSERIE
  • 500ml full fat milk
  • 2 tbsp cornflour
  • 75g sugar
  • 1 whole egg
  • 2 egg yolks
  • 1 pod vanilla seeds
  • 50g white chocolate, melted
  • WHITE CHOCOLATE POWDER
  • 50g melted white chocolate
  • 100g tapioca maltodextrose
  • RASPBERRY AND STRAWBERRY COULIS
  • 50g raspberries
  • 50g strawberries
  • 50g water
  • 50g sugar
  • 1/2 lemon juice
  • RASPBERRY SORBET
  • 500g raspberries
  • 100g caster sugar
  • 15ml lemon juice

Method

  1. FOR THE GENOISE SPONGE
    - Whisk the eggs and yolks, then whisk in icing sugar and almonds until pale
    - Whisk the egg whites and caster sugar to form a meringue
    - Mix the two, fold in the flour and bake for 6 minutes at 180ºC
  2. WHITE CHOCOLATE AND RASPBERRY CREME PATISSERIE
    - Whisk the egg yolks with the sugar until light and thick, then add the flour
    - Bring the milk and vanilla pods to a simmer and remove, pour over the egg and sugar mixture and return to the heat
    - Bring to a simmer and use a spatula to ensure mix is evenly rotated and thickened after 2 minutes
    - Fold in the chocolate and cool using a covering of cling film
    - Finish with the raspberry purée
  3. WHITE CHOCOLATE POWDER
    - Whisk the the ingredients into a crumb-like mixture
  4. RASPBERRY AND STRAWBERRY COULIS
    - Bring all the ingredients to the boil and simmer for 2-3 minutes
    -Blend and cool
  5. RASPBERRY SORBET
    - Put the raspberries and sugar in a bowl, cover in cling film and place over a pan of simmering water for 2 hours
    - Drain, add lemon juice and chill. Churn the mixture in a sorbet maker and transfer to the freezer
  6. TO FINISH
    - Cut the genoise base into 8 equal squares and pipe the creme patisserie onto one edge and spread across. Roll up and trim any excess crumbs so that each edge is straight
    - Lay the white chocolate crumb opposite and pipe the coulis where necessary
  7. To serve, scatter frozen raspberries over the top of the chocolate crumb and add a scoop of raspberry sorbet
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