Summer Fruit Roulade With White Chocolate

Cooking Time

Ingredients

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Ingredients For the Meringue Sponge:

  • g Egg
  • g Caster Sugar
  • g Egg Yolks
  • g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 5kg Bag

Ingredients For the Ruby Chocolate Mousse:

  • g Cream
  • g Glucose
  • g Lime Juice
  • g Whipping Cream
  • g Beetroot Powder
  • g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag

Ingredients For the White Chocolate Whipped Ganache

  • ml Whipping Cream
  • g Milk
  • g Glucose
  • g Leaf Gelatine
  • g Whipped Cream
  • g Callebaut - Finest Belgian White Chocolate - Recipe N° W2

Ingredients For the Ruby Decoration:

Method

  • 1

    Step 1

    For the Meringue Sponge:
  • 2

    Step 2

    Pre-heat oven to 180c
  • 3

    Step 3

    Whisk egg whites and sugar to a stiff meringue
  • 4

    Step 4

    Fold in the egg yolks
  • 5

    Step 5

    Sieve the cocoa powder onto the meringue and gently fold it in
  • 6

    Step 6

    Spread onto silicone paper
  • 7

    Step 7

    Bake for 10 minutes
  • 8

    Step 8

    Once cooked, place a layer of silicone paper on top and flip the sponge layer upside down to cool. This prevents a hard skin from forming on the sponge
  • 9

    Step 9

    For the Ruby Chocolate Mousse:
  • 10

    Step 10

    Bring the cream and the glucose to the boil
  • 11

    Step 11

    Pour over the Callebaut ruby chocolate callets and emulsify
  • 12

    Step 12

    Cool the ganache to 40-45c
  • 13

    Step 13

    Fold the ganache through the lightly whipped cream
  • 14

    Step 14

    For the White Chocolate Whipped Ganache:
  • 15

    Step 15

    Warm the milk, cream and glucose together and then bring to the boil
  • 16

    Step 16

    Soften the gelatine in cold water and add to the liquid
  • 17

    Step 17

    Add in the Callebaut W2 white chocolate callets and emulsify with a hand blender
  • 18

    Step 18

    Slowly pour in the cold whipped cream and emulsify
  • 19

    Step 19

    Allow to set in the fridge over night
  • 20

    Step 20

    For the Ruby Decoration:
  • 21

    Step 21

    Place the cream into a mixing bowl and gently whisk until soft peaks form
  • 22

    Step 22

    Temper the chocolate to 31c and then add in the grape seed oil
  • 23

    Step 23

    Assembling:
  • 24

    Step 24

    Place the meringue sponge sheet onto silicone paper
  • 25

    Step 25

    Spread a layer of the ruby mousse on top of the sponge
  • 26

    Step 26

    Top with mixed berries
  • 27

    Step 27

    Gently roll to a Swiss roll shape and then freeze
  • 28

    Step 28

    When frozen cut into portions and stand them up
  • 29

    Step 29

    Mask the outside of the cake with the ruby mousse and roll in ruby blossoms
  • 30

    Step 30

    Place the whipped ganache into a piping bag and pipe a bulb of ganache on top before decorating with fresh berries

Ingredients

  • 240 g Egg
  • 160 g Caster Sugar
  • 60 g Egg Yolks
  • 60 g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 5kg Bag
  • 160 g Cream
  • 40 g Glucose
  • 50 g Lime Juice
  • 220 g Whipping Cream
  • 5 g Beetroot Powder
  • 200 g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag
  • 178 ml Whipping Cream
  • 58 g Milk
  • 40 g Glucose
  • 4 g Leaf Gelatine
  • 420 g Whipped Cream
  • 210 g Callebaut - Finest Belgian White Chocolate - Recipe N° W2