Strawberry Blood Pinot Roulade

Pastry recipe
Christy Tania

Christy Tania

Pastry chef
Pastry chef, owner of Glacé, Melbourne, & Les vergers Boiron Brand Ambassador   Christy Tania, aged only 32, seems to already have lived several lives. Born in Indonesia, she went to un...
  1. BLOOD PINOT SORBET

    Ingredients

    • Frozen fruit purée, sugar added : Blood peach - 2250g
    • Frozen fruit purée 100% : Mandarin - 600g
    • Pinot Noir Wine - 750g
    • Water - 900g
    • Glucose syrup - 150g
    • Sugar - 450g
    • trehalose - 450g
    • Stabilizer - 24g

    Cook pinot noir, water, half of the sugar and glucose to 40°C.

    Mix the other half of the sugar, trehalose and stabilizer together.

    Pour into warmed water + glucose, cook further to 80°C.

    Pour into fruit purees. Mix well with hand blender.

    Churn.

    In this step

  2. VANILLA ICE CREAM (BASE)

    Ingredients

    • Whole milk - 700g
    • Cream - 600g
    • skim milk (powder) - 100g
    • Glucose syrup - 150g
    • Vanilla pod - 10g
    • trehalose - 80g
    • Stabilizer - 4g
    • Sugar - 176g
    • Egg yolk - 264g

    Cook milk, cream, glucose, skim milk powder, half of the   sugar and vanilla pods to 40°C.

    Mix half of the  sugar with stabilizer and trehalose.

    Whisk sugar mixture with egg yolks.

    Pour some of warm milk mixture to the egg mixture. Pour back into the rest of milk mixture. Cook till 85°C.

    Cool down to 4°C.

    Churn.

    If any leftover, seal in vacuum bags. Freeze.

  3. STRAWBERRY ICE CREAM

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 400g
    • Strawberries - 200g
    • Glucose syrup - 150g

    Thaw vanilla ice cream base.

    Mix together with strawberry puree, fresh strawberry and glucose.

    Mix well with hand blender.

    In this step

  4. JOCONDE SPONGE

    Ingredients

    • Almond powder - 900g
    • Icing sugar - 900g
    • Gluten free flour - 390g
    • Egg - 1260g
    • Sugar - 210g
    • Melted butter - 270g
    • red coloring - 8g

    Whisk almond meal, icing sugar, flour, eggs and colouring.

    Whisk egg whites with sugar till stiff peak.

    Fold meringue into egg mixture.

    Spread 750g per tray (Yield: 6 tray) and bake at 200°C for 11 mins.

    Assembly and finishing

    JOCONDE SPONGE

Download this recipe

Download Download