Unusual roll

Category: Confectionery
Kitchen: italian
Unusual roll

Ingredients

biscuit:
parsley 250-300 gr.
ice water 200 ml.
ice 2-3 cubes
protein + 20 gr. Sahara 3
yolk + 1 egg 3
sugar 120
natural honey 1 tsp
flour 60 gr.
cream:
eggplant (peeled and cut into pieces) 500 gr.
milk 500 ml
vanilla 1 gr.
sugar 100 g
cheese cream type 100 g
powdered sugar
baking sheet 25x35 covered with baking paper

Cooking method

  • Believe me, this is very tasty and not at all difficult, but how surprised your loved ones will be when, after they eat the roll, you tell them what it is made of !!! Mine were very surprised !!!
  • The recipe, or rather his idea, belonging to the Italian chef Valentino Bontempi from the Settebello restaurant, was published in one article with the recipe for "Amalfi Pie":
  • ... I had to be surprised a little later, when Vale began his alchemical machinations with parsley. I cut it finely, ran it with ice water in a blender, squeezed it out, a couple more manipulations - and the result was an emerald liquid, which, upon subsequent heating, crystallized into the most delicate gruel. Here Vale stopped and whispered with satisfaction: "Pure chlorophyll". And then he mixed it into a thin biscuit - and it came out just a stunning bright green color with an equally stunning taste of freshness. Just the quintessence of spring!
  • Further - more. He filled the sponge cake with an airy mousse of eggplant boiled in milk and whipped into foam. He twisted all this into a roll, and poured chocolate sauce on top ...
  • Place the washed and dried parsley in a blender, pour a glass (200 ml) of ice water, add 3-4 pieces of ice and grind into a fine gruel.
  • squeeze the juice from the ground parsley, and place it in a saucepan, cook over low heat for 4-5 minutes, until the green flakes - chlorophyll - precipitate.
  • put ice in a deep plate, gauze on top and throw chlorophyll flakes on it.
  • yolks + 1 egg, beat until the volume is three times and not stop beating add sugar, beat for 7 minutes, add honey at the very end of beating, then gradually add flour, beating at 1 mixer speed.
  • add the parsley flakes last and beat until smooth.
  • beat the whites with sugar until stable peaks and in three steps mix them into the dough with a spatula, by folding, from the bottom up and in a circle.
  • line the dough on a baking sheet and bake in a preheated oven to 180 "15 minutes. Focus on your oven.
  • Sprinkle the finished biscuit on top with powdered sugar and turn it over onto a clean sheet of baking paper to free it from the paper on which it was baked.
  • sprinkle with powdered sugar on top and roll together with paper, cool.
  • cream:
  • peel the eggplants, cut into pieces and, if possible, free from seeds.
  • dissolve sugar and vanilla in hot milk, put eggplants in it and cook for 7-8 minutes. cool.
  • place the eggplants in a blender and grind, add the cream cheese and beat into an airy mousse.
  • gently unfold the biscuit and, greased with cream, roll into a roll, place in the refrigerator for 3-4 hours.
  • sprinkle with icing sugar before serving.
  • PS do not rush to throw away the remaining parsley !!! Put it in ice cube trays and freeze, and then put the resulting cubes in a bag and store in the freezer! Everything will fit in the farm!
  • Unusual roll

The dish is designed for

12

Time for preparing:

60

Note

Unusual roll

Unusual roll

Unusual roll

Unusual roll

lesik_l
How does it taste? What can you compare with? Especially interested in eggplant mousse
natapit
the taste of the cream is delicate. light, vanilla. refreshing, absolutely not eggplant! no one will ever guess what it is made of!
Melanyushka
Very unusual and interesting. We must try to do it, took it to the bookmarks.
Idol32
Bookmark it for sure! Very interesting recipe, thanks!
natapit
try it. This is delicious!!!
celfh
Natasha, and what, parsley does not sound? Such a quantity?
But pretty oooo ............. ......
natapit
Tan, not a gram !!! after all we draw out chlorophyll !!! thank you
dopleta
Very beautiful and incredibly interesting! Thank you, Natasha! But it is interesting - what role does ice water play? And it just won't work out with a cold one?
Inusya
Amazing beauty, and after reading it I realized that it is also SIMPLY, it turns out. Unusual - from color to ingredients! I read the whole recipe with an expression on my face-
And you can ask a stupid question: what is cheese cream like? Or can you replace it with something?
dancer
Surprised Natasha, so surprised! Tomorrow I'm running for eggplants and herbs ...
natapit
I think that it is ice water that helps isolate chlorophyll from the greenery and thicken it!

cream cheese can be replaced with fine-grained cottage cheese. rubbing it again through a sieve!

girls, thank you all very much!
natapit
Yes, when I was in Ukraine I saw cream cheese on sale, it's a pity I don't remember the name ...
dopleta
Cheese is not a problem Natasha, we have a lot of similar soft cream cheeses. After all, mascarpone will certainly do, right? And Philadelphia is for sale.
Arka
Indeed, an extraordinary roll!
Probably causes a "dislocation" of the brain (in a good way): in appearance it is in no way associated with something sweet
Bravo!
natapit
Thank you! he is so unobtrusively sweet, pleasant! I'll try to make custards with this cream!
Kara
Forgive me, wretched. A
protein + 20 gr. sugar 3
yolk + 1 egg 3

it means:
3 squirrels + 60 gr. sugar and 3 yolks +3 eggs?

And where to get the cream cheese?
natapit
no, not right for three proteins 20 gr. sugar, and for three yolks 1 egg! cream cheese is sold in the supermarket, but you can substitute fine grained cottage cheese for it!
Kara
Natasha, thank you so much for your answer
natapit
AlisaS
Quote: natapit

no, not right for three proteins 20 gr. sugar, and for three yolks 1 egg!

Oh, now I'm confused ...

Natalie, and where to add this one egg ??? Whisk together with the yolks?
I did not see in the cooking sequence where it is added
natapit
yeah, beat the egg with the yolks !!! I edited!
AlisaS
In general, I made my first roll.

Unusual roll

There is absolutely no experience in folding biscuit rolls, so it turned out not as beautiful and even as yours is.

Natalie, I didn’t wait for your answer yesterday about 1 egg (all the ingredients were already ready to take a chance). I never added it to the dough. But even without it, the biscuit turned out to be so tender, tender.
Instead of cream cheese, I added regular cottage cheese. The whole cream mass was finely chopped with a blender. Didn't whip the cream, because the mixer was already overheated by that moment

The roll was tried immediately after preparation (yesterday evening) and the next morning. The differences were significant. In general, there is no need to rush! It turned out to be very tasty and even more tender in the morning. Maybe cottage cheese influenced this ...
Indeed, an extraordinary roll !!!

I'll cook some more
But considering that the current prices for parsley and eggplant are not soon ... I will wait for summer
I sprinkled the parsley with salt in a jar (waiting in the wings in the refrigerator).
natapit
fine! I will give advice not to grease the entire sponge cake at once, but as it wraps, then the filling will not flow out and curl up beautifully! well done! glad. that I liked the roll !!!
AlisaS
Thank you Natalie for a delicious recipe !!!
And for advice !!!
I'll try, be sure!
natapit
LightTatiana
Hello! I beg your pardon for asking, but is it possible to cook not with fresh eggplants, but with frozen ones?
natapit
if they are frozen raw (not baked) then yes !!!
LightTatiana
Thanks, I will try
natapit
good luck!
Ilona
And how did I miss such a recipe? Everything, in August (when the eggplants are cheap) I will bake !!!! Slick, yum-yum!
natapit
Ilona
But the ice cubes on which parsley chlorophyll is laid out how much do they weigh? (big or small?) Do we, as I understand it, put the flakes with the melted ice?
And, another question, why roll the roll, then spin it, and then roll it again? Why can't you twist right away with the filling (meaning with musom)?
natapit
chlorophyll is on the fabric! and ice from below!

We smear the cream on the cooled biscuit! and so that it does not burst and is elastic, twist it hot, let it cool, and then spread it!
Ilona
Quote: natapit

chlorophyll is on the fabric! and ice from below!
Oh yes!!! Semyon Semyonitch!
Can't you be hot right away? I am afraid that he will not bend afterwards and I will not be able to put the filling.
natapit
nope, you can't! the mousse will flow! Well, that you set yourself up right away, I did it and you succeed!
Ilona
Quote: natapit

nope, you can't! the mousse will flow! Well, that you set yourself up right away, I did it and you succeed!
Okay, I persuaded, boom to try!
natapit
and everything will work out!
francevna
I bookmark the recipe. The view is very beautiful!
natapit
prascovia
I think now is the time to try baking this roll, on the night of All Saints, it will be a runaway success! Thanks a lot!
chaki2005
Natasha, another amazing recipe!

And ice cubes with parsley are very useful in the morning on the face. A couple of circular motions, and the remainder in the freezer. And so every morning. Very helpful.
LightTatiana
Natasha, I would like to clarify some points:

1) what should be the biscuit when we take it out of the oven? Elastic, or gentle, soft?
2) are the eggplants regular, purple and young? Or can any? (Young or not very - for the same cooking time, the consistency will be different).
3) put eggplants in hot or boiled milk? to what state do we cook - should they start to creep or just soft?
4) we drain the milk, and strain the eggplants and beat them only?
5) in the photo the cream is white, but mine is gray / brown / some sort. While I was cleaning the seeds, the pieces darkened. Do you somehow protect the eggplant from darkening? How do you manage to keep the whiteness of the cream? And what should be the consistency of the cream?

I baked a roll - I wanted it for a long time, but I couldn't do everything. Already in the refrigerator, the smell in the kitchen is "cake"
But I want to make out the ambiguity so that I can cook such an unusual roll more than once.


Sveta_
Girls, who knows if it is possible to use frozen parsley or what is the best way to save it for later use?
Ilona
I know!!! You can always use frozen parsley! she perfectly tolerates freezing. And if you eat in the countryside, and it grows in your garden, then in general it is beauty! You can leave a bed under the snow, then you clean and cut it, it will be as fresh !!! My dad did this when we lived in the country all year round!
Sveta_
You can freeze it, but will chlorophyll be released from it - no one has tried it?
Sveta_
Yes, the roll turned out to be extraordinary.
From 360 gr. parsley (I thought to leave everything that was in reserve, if it turns out a lot) it turned out 2 tbsp. spoons of green pasta. I added 1 tbsp to the dough. spoon - it seemed a little, the dough was pale green, put in the remaining pasta - the dough became a little brighter, but still pale. But after baking, the cake became an incomparable bright green-emerald color. To taste, I would say, parsley is a little "phonite", maybe because there is a lot?, But no one else felt it. I think it was enough to put 1 tbsp. a spoonful of chlorophyll. Now the cream. From 0.5 kg eggplant it turned out gr. 300 sweet mashed potatoes, it seemed very eggplant and added 200 grams of cottage cheese - it completely interrupted the taste of eggplant, you still had to put 100 grams. We ate the next day - no one understood anything (in the sense of what it was made of). They said: the color is amazing, unusual, gentle, not cloying, some kind of pleasant fruity bitterness.
So you can do and surprise your friends.
LightTatiana
Sveta,
how did you make the eggplant puree? The milk has been drained, and then? Squeezed eggplant or so with milk and chopped?
Sveta_
I didn’t squeeze the eggplants, I just drained it off the milk and into the blender. And I could have squeezed out a little, I did not realize that the cream would turn out to be thicker.You can also add a little gelatin for greater cream density.
Sveta_
Once again I made such a roll, or rather not quite the same, cut strips 10 cm wide from a layer of biscuit and assembled from them ... a vertical roll, I don’t know what to call it correctly, the cut was also interesting, everyone was surprised.
Unusual roll
I made a banana cream - it goes well, only it was too sweet for me. By the way, I kept the cakes in the freezer for 1.5 months - they were perfectly preserved, like new

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