almond roulade with lemon grass ice cream

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Cooking receipe to make almond roulade with lemon grass ice cream under category Aga Recipes. You may find some video clips related to this receipe below.

almond roulade with lemon grass ice cream

300ml single cream

2 fresh stalks lemon grass bruised and chopped

seeds from 12 green cardamom pods crushed

1 lime grated zest and juice

4 large egg yolks

75g cup caster sugar

300m1 whipping cream

Roulade:

4 large eggs

125g caster sugar

75g ground almonds

1 tsp baking powder

aga equipment:

wire shell on fourth set of runners in roasting ovenwith cold shell on first set of runners

Slowly heat the single cream on the simmering plate with the lemon grass cardamom seeds and lime zest until almost boiling then cover and leave to infuse for 20 minutes.

Strain into a clean pan.

Whisk the egg yolks and sugar until pale and thick it is best to do this by hand as you dont want the mixture full of air bubbles.

Rehear the cream until almost boiling then pour it on to the eggs whisking all the time.

Add the lime juice.

Rinse the pan in cold water then return the custard to it and cook slowly on the simmering plate stirring all the time for 2 to 3 minutes until slightly thickened just enough to coat the back of the wooden spoon.

Do not overcook the custard or the eggs will curdle. Turn into a clean bowl and leave until completely cold then chill well.

Prepare the roulade.

Line a swiss roll tin about 200 x275mm with baking parchment.

Whisk the eggs and sugar until pale and thick then fold in the almonds and baking powder I always find this easiest rising a wire balloon whisk. Spread the mixture evenly in the tin dont push out all the airthen bake in the roasting ovenwith the cold shelf in position for about 15 minutes until just set.

Lay a piece of baking parchment on a wire rack and scatter it with caster sugar.

Invert the cooked roulade on to the rack and remove the lining paper.

Trim away the edges and leave until cold.

Whisk the whipping cream until thick and floppy then fold it into the lemon grass cream. Scoop into an ice cream maker and freeze churn until ready to serve.

Scoop the icecream into the centre of the sponge then roll it up so that the ice cream is completely enclosed in the sponge using the paper to help you. Harden in the freezer for at least 30 minutes.

You may need to soften the roulade in the fridge for about 30 minutes before serving if you allow it to freeze completely

I became hooked on ice cream when 1 wrote a book about ice cream machines. Make your own and a whole world of flavours is available to you. Lemon grass a surprisingly sophisticated flavour is one of my favourites. If you dont have an ice cream machine you can freeze the ice in the freezer. I do not find it necessary to keep beating during freezing if the mixture is well chilled before freezing. Fill the roulade while the icecream is still slightly soft or allow it to soften slightly if previously frozen.

Serves 4

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