Sweet Roll with the corn flour and Grappa, grapes, blueberries and white ganache.
Dessert
Young
6 people
Elisa Caimi, blog Il rovo di bosco
1 hour and 30 minutes + 6 hours rest in the fridge
Ingredients:
For the cookie dough:
140 g cornmeal fioretto
30 g maizena
145 g granulated sugar
1 teaspoon of baking powder
4 eggs
140 g cornmeal fioretto
30 g maizena
145 g granulated sugar
1 teaspoon of baking powder
4 eggs
For the syrup:
110 ml water
60 g sugar
30 ml Grappa
110 ml water
60 g sugar
30 ml Grappa
For the filling:
200 ml whipped cream
2 tablespoon acacia honey
2 sheets of isinglass
Grape q.s.
Blueberries q.s.
200 ml whipped cream
2 tablespoon acacia honey
2 sheets of isinglass
Grape q.s.
Blueberries q.s.
For the decoration:
40 g white chocolate gluten free
20 g liquid cream
Icing sugar
Grape q.s.
Blueberries q.s
40 g white chocolate gluten free
20 g liquid cream
Icing sugar
Grape q.s.
Blueberries q.s
Preparation:
Whip the egg yolks with the sugar in a large bowl until the mixture is thick and fluffy. Add the flours mixed with baking powder and continue beating well. Finally, beat until stiff and add the egg whites with a spatula into the mixture, stirring gently.
Preheat oven to 150°/160 °. Line a baking pan with baking paper , pour the mixture leveling the surface and bake for about 15-20 minutes.
Remove from oven and let cool. Gently wrap the roll covering it with a dry cloth.
While it is cooling, whip the cream in a container, add honey and dissolved gelatine in a small pan (previously soaked in cold water). Place in the refrigerator and prepare the syrup. In a small saucepan bring water with sugar to a boil: turn off the heat and add the Grappa, stirring.
Unroll the cookie dough and spread the syrup evenly.
Remove the cream from the fridge and spread on the surface of the cake.
Wash the grapes and blueberries (leaving aside for decoration), cut in half the berries and distribute on the cream; repeat with blueberries. Gently roll the cake and cover with plastic wrap (as corn flour will be much softer and more fragile, so use the utmost delicacy!). Place in refrigerator for at least 6 hours.
After this waiting time, remove the roll and decorate: dissolve 40 g of white chocolate in 20 g of cream and pass the ganache over the cake. Dust with icing sugar and decorate with some grapes and some blueberry.
Preheat oven to 150°/160 °. Line a baking pan with baking paper , pour the mixture leveling the surface and bake for about 15-20 minutes.
Remove from oven and let cool. Gently wrap the roll covering it with a dry cloth.
While it is cooling, whip the cream in a container, add honey and dissolved gelatine in a small pan (previously soaked in cold water). Place in the refrigerator and prepare the syrup. In a small saucepan bring water with sugar to a boil: turn off the heat and add the Grappa, stirring.
Unroll the cookie dough and spread the syrup evenly.
Remove the cream from the fridge and spread on the surface of the cake.
Wash the grapes and blueberries (leaving aside for decoration), cut in half the berries and distribute on the cream; repeat with blueberries. Gently roll the cake and cover with plastic wrap (as corn flour will be much softer and more fragile, so use the utmost delicacy!). Place in refrigerator for at least 6 hours.
After this waiting time, remove the roll and decorate: dissolve 40 g of white chocolate in 20 g of cream and pass the ganache over the cake. Dust with icing sugar and decorate with some grapes and some blueberry.
