This divine leek roulade recipe is from Tracy Molone-Basher who won our recent Mother’s Day egg recipe competition. This roulade is not difficult to make and is oh-so-wow-factor! The ricotta, leek and corn combo is just stunning.
Preparation: 25 mins
Cooking: 40 mins
100g unsalted butter
11/4 cups hot milk
50g plain flour
4 eggs, separated
3 small leeks, trimmed, washed and thinly sliced
1 clove of garlic, crushed
400g Perfect Italiano ricotta (firm)
2 tbs chopped chives
3 cobs sweet corn, cooked, kernels removed
1/2 tsp cream of tartar
60g finely grated parmesan
Baby herbs to serve
Melt 60g butter in a small saucepan, add flour and cook over medium heat for 2-3 minutes or until mixture turns a sandy colour. Gradually add milk, stir until well combined, then keep stirring over low heat for 5 minutes. Remove white sauce from heat, cool slightly, stir in egg yolks and cool.
Melt remaining butter in a heavy-based saucepan, add leeks and garlic and cook over low heat, stirring regularly, for 15 minutes or until very tender, then cool.
Beat ricotta in a bowl with a wooden spoon until smooth, add cooled leeks, chives, corn kernels and season to taste.
Whisk egg whites and cream of tartar until stiff peaks form, fold half the egg whites into white sauce, then gently fold in the remainder. Spread mixture over a baking paper-lined 23 x 33cm Swiss roll tin, sprinkle with parmesan and bake at 200°C for 15 minutes or until just set and light golden.
Turn out roulade onto a clean tea towel, remove baking paper and spread with leek filling, reserving 1 cup. Using the tea towel as a guide, roll up roulade from one long side, then stand for 5 minutes, seam-side down.
Carefully slice roulade and serve with spoonfuls of remaining leek filling and baby herbs.
This roulade recipe goes perfectly with a flavoursome chardonnay.