Plenty of cooking and baking over the past week, but very little photography I'm afraid to admit. This dessert was a revelation from my newest cookery book (heavily hinted for!) A Year At Avoca. If you are all mince pied out, this is the answer to your prayers! This Mincemeat Roulade with Brandy Cream has all the fruity, boozy Christmas flavours but is light and seconds are no problem!!
The recipe calls for a jar of Avoca Home Made Mincemeat (of course!) but I had a jar of Nigella's (well my) Cranberry Mincemeat in the fridge and I used this - any good boozy mincemeat would do.
Mincemeat Roulade with Brandy Cream
5 eggs, seperated
250g caster sugar (golden gives a nicer flavour)
1 tsp vanilla extract
225g good mincemeat
100g self-raising flour - twice sifted.
Brandy Cream
250ml double cream
2 tbsp brandy
2 tbsp icing sugar
Preheat oven to 160 C
Line a swiss roll tin (35x25cm approx.) with parchment paper.
Whisk the egg whites (with a pinch of salt) until they form stiff peaks - set aside.
Beat the egg yolks, sugar and vanilla with an electric mixer for about 8 minutes until it is thick and creamy and doubled in volume.
Fold the mincemeat and the flour through the egg yolk mixtrue using a large metal spoon.
Then carefully fold the whisked eggwhite through.
Pour into the prepared tin, and pop into the oven.
Bake for about 20 minutes, until golden brown and firm in the centre.
Remove from the oven and allow to cool on a wire rack.
When cool make the brandy cream.
Brandy Cream
Whisk the cream, brandy and icing sugar together until it is thick.
Place a large sheet of greaseproof paper on a work surface, dust liberally with icing sugar.
Tip the cooled roulade onto the paper and remove the baking parchment.
Spread the roulade with the brandy cream, evenly over the entire surface.
Roll up the roulade, using the greaseproof paper to help you.
Manoeuvre the roulade onto your serving plate on its final bend of the rolling process.
Enjoy.
Wishing you a very Happy New Year, here's to 2011 being a great one!
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