Tuesday, July 27, 2010
It's all Neutral: Swiss Roll July DB Challenge
Let me just say that any language I used while making this "swiss roll" was not neutral. I owe my child about $5 to his swear jar :(
I decided I was going to make this month's challenge gluten and dairy free. Gluten free for my sis-in-law and dairy free for my son. The dairy free aspect was no problem at all.
The gluten free aspect was a whole new story. I used this recipe here, which is a good recipe but I think I spread it to thin and also I added a bit of xanthum gum but I don't think it needed it.Needless to say it stuck to the parchment and tore which is like the end of the world for swiss roll making.
When I sliced it the ganache filling and the roll had no definition between each other and it looked awful when sliced so instead I made a Italian meringue and covered the bombe which gave it a baked Alaska look. From my pictures you can see the cake layer of what should have been swiss rolls. Oh well it tasted amazing and everyone got to eat it.
The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
The recipe is posted as I made it but you can pick up the recipe at Sunita's site no probs.
Swiss Roll Bombe!!!!!!!! Recipe:
Recipe found here
Almond Ice Cream:
4 c. almond milk, unsweetened
6 egg yolks
1/3 c. honey
1/2 c. sugar
1 tsp vanilla extract
2 tsp almond extract
pinch of salt
Heat 3 c. almond milk and honey in a pot.
Meanwhile whisk egg yolks and sugar together till thickened.
Temper milk into eggs.
Pour the mixture back into the pot and heat and stir till about 170 degrees.
Remove from heat and add the reserved 1 cup almond milk.
Then add salt and extracts.
2 c. chocolate soy beverage, whatever is your favourite
2 c. chocolate chips or carob chips
Heat milk till hot, do not boil.
Pour over chocolate.
Wait 2 mins and then stir.
Assemble according to the original recipe's instruction.