Honeyed Blackberry & White Chocolate Meringue Roulade
Next up in our handmade series is this stunning Honeyed Blackberry & White Chocolate Meringue Roulade. Emily is using our Borage Honey in this recipe for deeper flavour and making these wicked concoctions a touch saintlier thanks to the health kick of the honey.
Serves 6. You will need a 9x13 inch baking tray
50g Borage Honey
1 tsp. Cornflour
2 tsp. Cold Water
White Chocolate Whipped Ganache
250g Whipping Cream
250g White Chocolate, chopped into small pieces
120g Egg Whites
200g Caster Sugar
200g Whipping Cream
Fresh or Frozen Blackberries to decorate
- Firstly, we need to start off with the ganache. In a small saucepan add the cream. Bring to the boil. Place the white chocolate in a medium bowl, add the ⅓ of the boiling cream to the chocolate and slowly stir so that the chocolate starts to melt and mix in with the cream. Little by little, add the remaining cream to the chocolate, mixing between additions. Once it has all been added, it should be shiny and glossy and all the chocolate has been mixed with the cream.
- Place into a bowl and clingfilm. Chill until completely set. You can leave it overnight or a minimum of 1-2 hours.
- Now for the Honeyed Blackberries. Place the blackberries and honey in a small saucepan over a medium heat. In a small bowl, mix together the cornflour and cold water. Once the blackberries are boiling, add the cornflour mixture and continue cooking on a low heat until the blackberries have burst and the liquid has thickened. It should look like a coulis.
- Leave to cool completely. I recommend putting this in the fridge.
- Now for the meringue. Preheat the oven to 160 degrees celsius (fan). Grease a 9x13 inch tray and line the base and sides with baking paper.
- In a clean bowl, using an electric mixer, whisk the egg whites until stiff and foamy, slowly add the caster sugar to the eggs 1 tsp. at a time. Continue to whisk until it is stiff and glossy.
- Pour the meringue onto the prepared baking tray. Spreading evenly over the tray. Place into the preheated oven for 15 minutes. Until lightly golden brown all over.
- Once the meringue is out of the oven, flip the meringue onto a piece of parchment dusted with icing sugar. Leave to cool.
- Take out the chocolate ganache from the fridge, using an electric whisk, whisk the ganache until it is light and has stiff peaks.
- Spread this whipped ganache on top of the meringue until evenly distributed across the meringue. On top of the ganache, spread over the blackberry coulis leaving 1-2 tbsp. to decorate the top.
- With a short side of the meringue facing you, slowly roll the meringue up, using the paper underneath to help with a tight roll. Once completely rolled up, keeping it in the baking paper, chill the roulade for 30 mins or so to firm up slightly.
- Whip the remaining cream using a whisk or electric whisk until soft peaks form. Remove the roulade from the fridge, spread the whipped cream on top of the roulade. Swirl the remaining blackberry coulis in the cream and decorate with fresh or frozen blackberries.
- Drizzle with the Borage Honey and serve with single cream.
Thanks to Emily @sweeterbytheseason for this beautiful creation.