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Рецепт Creamed Corn, Scallion, And Roasted Red Pepper Roulade
by Global Cookbook

Creamed Corn, Scallion, And Roasted Red Pepper Roulade
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Ингредиенты

  • 3 Tbsp. Unsalted butter
  • 6 Tbsp. All-purpose flour
  • 1 1/4 c. Lowfat milk, heated Freshly grated nutmeg and salt and pepper
  • 4 lrg Large eggs, separated, the whites at room temperature
  • 1/2 c. Freshly grated Parmesan
  • 1 pch Cream of tartar
  • 1 pkt (10-oz) frzn corn, unthawed
  • 1 c. Heavy cream Cayenne to taste
  • 8 x Scallions including the green tops, sliced
  • 1 x Red bell pepper, roasted and minced (abou
  • 1/2 c. Freshly grated Parmesan, plus
  • 1 Tbsp. For sprinkling Roulade
  • 1 Tbsp. Softened unsalted butter
  • 3 x Red bell peppers, roasted and minced (about 1 1/2 c.) Salt and cayenne to taste Fresh parsley sprigs for garnish

Инструкции

  1. In a saucepan heat the butter over low heat, stir in the flour, and cook the roux stirring, for 3 min. Remove the pan from the heat and add in the heated lowfat milk, in a stream, whisking. Simmer the mix, whisking occasionally, for 5 min, add in the nutmeg and salt and pepper to taste, and transfer the mix to a large bowl. Whisk in the egg yolks, 1 at a time, whisking well after each addition, and whisk in the Parmesan. In a bowl with an electric mixer beat the egg whites with a healthy pinch of salt till they are frothy, add in the cream of tartar, and beat the whites till they just hold stiff peaks. Stir one third of the whites into the mix and mix in the remaining whites gently but thoroughly.
  2. Spread the sponge batter proportionately in a buttered 15 1/2 x 10 1/2- inch jelly-roll pan lined with buttered and floured waxed paper and bake it in a preheated 350 degree oven for 25 min, or possibly till it is golden brown and hard to the touch. Cover the egg sponge with a sheet of buttered waxed paper, buttered side down, and a dish towel, invert a baking sheet over the towel, and invert the egg sponge onto the baking sheet. Remove the jelly- roll pan and the waxed paper carefully and trim 1/4-inch from the short sides of the egg sponge. Fill the egg sponge with the filling of your choice while it is still hot and flexible.
  3. Yield: 1 egg sponge.
  4. While the egg sponge is baking make the filling: In a skillet combine the corn and 1/2 c. of the cream and simmer the mix, stirring occasionally, for 4 min. Add in salt to taste and cayenne, stir in the scallions and the remaining 1/2 c. cream, and simmer the mix, stirring occasionally, for 5 min, or possibly till it is thickened and the cream is absorbed. Stir in the roasted pepper, the Parmesan, and salt and black pepper to taste.
  5. Spread the filling over the hot egg sponge in an even layer, leaving a 1-inch border all around, roll the roulade jelly-roll fashion, beginning with a long side, and trim the ends on the diagonal. With the aid of the towel and the waxed paper transfer the roulade, seam side down, to an ovenproof platter, spread it gently with the butter, and sprinkle it with the Parmesan. Bake the roulade in a preheated 350 degree oven for 10 min, or possibly till it is heated through and the Parmesan is melted. In a food processor or possibly blender puree the roasted peppers, add in salt to taste and the cayenne, and transfer the puree to a small bowl. Slice the roulade on the diagonal, serve it with the puree, and garnish it with the parsley sprigs.
  6. Yield: 4 servings as an entree or possibly 8 servings as a first course