Rhubarb & elderflower arctic roll
Homemade rhubarb jam and frozen elderflower parfait spruce up this popular retro dessert, from The Jugged Hare
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Ready in 1 hr + freezing
- Line a long, narrow 900g loaf tin with clingfilm. To make the parfait, whisk the egg whites with 50g sugar until soft peaks. Separately whisk the egg yolks with the remaining sugar and elderflower cordial over a pan of simmering water until it thickens then take off the heat and keep whisking until doubled in size and very pale.
- Softly whip the cream to a peak, then fold into the egg yolks. Fold in the egg whites until they are well combined and have a mousse-like texture. Tip into the lined loaf tin and put in the freezer until solid (3-4 hours).
- For the sponge, heat the oven to 190C/fan 170C/gas 5. Line a 23cm x 33cm Swiss roll tin with baking parchment. Put the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully. Pour into the lined tin and smooth with a spatula until evenly spread out. Bake the sponge for 10-12 minutes, or until just firm to the touch.
- Put a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar, then turn the sponge out onto this parchment and peel off the parchment on the bottom of the sponge. Cool completely.
- To make the jam, heat a frying pan until hot, then add the sugar, lemon zest and juice and cook for 10-15 minutes until the sugar has dissolved and slightly thickened. Add the rhubarb to the pan, mix well and cook the jam for a further 3-5 minutes until thick. Remove from the heat and cool.
- To assemble the roll, take the parfait out of the freezer for 20 minutes to soften a little. Spread the jam over the cooled sponge, leaving a 2cm gap around the edge. Tip out the parfait onto a double sheet of foil. Use the foil and your hands to roll the parfait into the neatest cylinder you can manage. Take off the clingfilm then put the parfait cylinder along the long side of the sponge, then, using the parchment paper underneath, roll up the sponge so the parfait is encased. Put back in the freezer for an hour. To serve, trim the edges flush and cut into slices.
PER SERVING
841 kcalories, protein 12.3g, carbohydrate 74.0g, fat 54.9 g, saturated fat 30.7g, fibre 1.9g, salt 0.4 g
Recipe from olive magazine, May 2012.
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Ingredients
- 4 eggs
- 110g golden caster sugar
- 110g self-raising flour
RHUBARB JAM
ELDERFLOWER PARFAIT
- 3 egg whites
- 100g golden caster sugar
- 120g egg yolks
- 6 tbsp elderflower cordial
- 500g double cream
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Ready in 1 hr + freezing
Ingredients
- 4 eggs
- 110g golden caster sugar
- 110g self-raising flour
RHUBARB JAM
ELDERFLOWER PARFAIT
- 3 egg whites
- 100g golden caster sugar
- 120g egg yolks
- 6 tbsp elderflower cordial
- 500g double cream
PER SERVING
841 kcalories, protein 12.3g, carbohydrate 74.0g, fat 54.9 g, saturated fat 30.7g, fibre 1.9g, salt 0.4 g
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