Red Cherry Roulade
For many care residents, dessert is their favourite course – and this delicious offering really is the cherry on the top! Created by Ian Clifton, catering supervisor at Howbury House. Resource Centre in Malvern, Worcestershire, specifically for people with dysphagia (swallowing difficulties) in mind, it provides a texture-modified sweet treat that everyone can enjoy.
11 ltr UHT Dairy Whipping Cream, whisked to a thick consistency
500500 g Country Range Red Cherry Fruit Filling, puréed
Sosa thickener to add to the filling
Small amount of finely grated chocolate (Scotbloc) for decoration
100100 g Country Range Creamery Butter Salted, softened
100100 g Country Range Self Raising Flour, sifted
22 Country Range Medium Free Range Eggs
11 tbsp Country Range Cocoa Powder
100100 g Caster sugar
22 tbsp Warm water
- 1Combine the butter and sugar until it is of a creamy consistency.
- 2Mix the cocoa powder with the water to form a smooth paste. Add this to the mixture and then carefully add the eggs and the flour mix until it is a smooth texture.
- 3Line a tray with the parchment paper spread the mixture evenly and cook for approximately 12 minutes at 190°C.
- 4Allow the cake to cool, then purée the cake to a fine crumb. Spread onto approximately the same size parchment before piping the cream all over. Now it is easier to pipe the cherry filling over the cream to get even distribution.
- 5Carefully take the corners of the parchment (the smaller side) and roll.
- 6Decorate with cream swirls, red cherry coulis and fine chocolate shavings.
- 7Complete IDDSI texture checks before serving.