The previous roulette I made became a "twin sister", but both are so fantastically delicious that it's hard to decide which one is tastier!
Whisk the egg whites.
Gradually add icing sugar and starch and whisk everything into a firm thick mass.
Apply the mass on a parchment paper (or silicone mat) in a rectangular shape. From experience: before that, however, I recommend lubricating it with oil (so that it can be removed later).
Put in the oven at ~ 175 degrees and bake for ~ 15-20 minutes (depending on the stove) so that the meringue becomes very brown.
Remove and, after cooling, place the second baking paper on top and turn it upside down.
Carefully remove the paper. Cool.
400 g of raspberries (a packet of frozen) cooked with sweetener in puree (I did it the night before).
Add 100g of cottage cheese and blend very well.
Swell the gelatin in cold water. It is then melted in a hot water bath and added to the raspberry-curd cream.
Stir well and refrigerate to a little thicker.
Spread raspberry cream on a chilled meringue base and roll thoroughly using the same baking paper (as for sushi rolls).
Put in the refrigerator to freeze a little. Decorate to your liking.
Finished product weight 790
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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