Description
I love this loaf a unique taste, color and originality! On the website there is a recipe from the chef of Rosalina. I must admit that the initial source we have one, but... for some reason I could not achieve the amazing emerald color of this miracle of culinary art, until the Internet found record culinary program "Happiness is" http://www.1tv.ru/sp rojects_edition/si57 90/fi3586 in which Valentino Bontempi with Elena Chekalova preparing this roll and given the exact recipe of it. Recipe adapted by me and the exact proportions of cooking. Highly recommend, try it!
Ingredients
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Parsley
300 g
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Water
200 ml
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Ice
4 piece
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Chicken egg
1 piece
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Yolk egg
3 piece
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Egg white
3 piece
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Honey
1 tsp
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Flour
60 g
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Sugar
240 g
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Eggplant
500 g
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Milk
500 ml
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Vanilla
1 g
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Cream cheese
100 g
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Powdered sugar
2 Tbsp
Cooking
Washed and dried parsley to put in the blender, pour a glass of ice water, add 3-4 ice cubes and grind in fine paste.
Squeeze of ground parsley juice and placing it in a saucepan, cook over low heat 4-5 minutes until the precipitate will not fall green flakes - chlorophyll.
In a bowl place the ice on top of cheesecloth and fold it into the cereal of chlorophyll.
The egg yolks and beat until the volume increases by three times and, still whisking, to enter the sugar (120 g), beat 7 minutes, at the end of the whip to enter the honey, then gradually add flour, whisking for 1 speed of the mixer. The last to enter the parsley flakes and whisk until smooth mass. Separately, beat egg whites with sugar until stable peaks and three stir them into the dough with a spatula method of folding the bottom up and in a circle.
Pave the dough on a baking sheet 25x35, covered with baking paper and bake in pre-heated to 180*C oven for 15 min. Focus on your oven!!! Ready cake sprinkle with powdered sugar and turn them over on a clean sheet of baking paper, release paper on which it was baked. Sprinkle the top with powdered sugar and along with a paper to roll the roulade, cool.
Cream: Eggplant peel, cut into pieces and freed from the seeds.
In hot milk to dissolve the sugar and vanilla, place the eggplant and cook for 7-8 minutes. Cool. Place the eggplant in a blender and grind, add the cream cheese and whip in the air mousse.
Carefully and gradually modifying and lubricating cream cake, immediately turn it into a loaf (the dough is very delicate and can burst), to make it more clear - unfolded a piece of cake, greased and twisted, i.e. not lubricated the whole loaf at once! Place the roulade in the fridge for 3-4 hours.
Before serving, sprinkle the roll with powdered sugar.
Cut into pieces.
Call your loved ones and surprise!
Delicious and very elegant!
P. S. do Not rush to throw out the remaining parsley!!! Put it in ice cube trays and freeze, and the resulting cubes then put it in a package and store in the freezer! In the farm all amiss!
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