Chocolate Orange Meringue Roulade N5 HPC

Learning Intentions To use the techniques of whisking and

segmenting

Opportunity to fill in log books for segmenting

Food Preparation Techniques

Segment:-

To cut or divide a fruit into segments.

 

120 g Plain dessert chocolate

4 Large eggs

120 g Caster sugar

Caster sugar for dredging

1 Medium orange

150 ml Whipping cream

15 ml Icing sugar 2-3 drops Vanilla

essence Icing sugar for

dusting

1. Grease and line a Swiss Roll tin (20 cm x 30 cm) 2. Melt the chocolate. 3. Separate the eggs. 4. Whisk the egg whites until they hold their own

shape. Chill. 5. Whisk the egg yolks together with the caster

sugar until pale and creamy. 6. Whisk the melted chocolate into the egg yolks. 7. Fold 1 spoonful of egg white into the chocolate

mixture to loosen. 8. Gently fold in the remaining egg white. 9. Pour into the prepared tin and bake for 20

minutes until spongy to the touch. 10. Place a sheet of greaseproof paper on a work

surface and sprinkle with caster sugar. 11. Cool the roulade for 5 minutes, turn out onto

the sugared paper. Peel the paper from the roulade.

12. Trim 0·5 cm from the sides, place a new sheet of paper over the roulade, cover with a damp dishtowel and leave to cool for at least 30 minutes.

13. Skin and segment the orange, chop into bite size pieces and drain thoroughly.

14. Whip the cream, icing sugar and vanilla essence to soft peak.

15. Spread the cream over the roulade. 16. Arrange the orange pieces evenly over the

cream. 17. Roll up the roulade from one short end, using

the paper to help. 18. Dust with icing sugar. Serve whole on a clean

cool plate, decorated appropriately.

Extension

http://www.youtube.com/watch?v=kQr9QQLtBU0

Watch you tube clip on how to successfully segment an orange

How did you do?