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Home / Gluten-Free Pistachio Raspberry Roulade
Gluten-Free Pistachio Raspberry Roulade
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate
Recipe Created By: PreGel Professional Training Center
Difficulty: Intermediate
- Components Of Recipe
- Gluten-Free Pistachio Sponge
- Raspberry Mousse
- Assembly
Gluten-Free Pistachio Sponge
| 500g (17.6oz) | |
| 50g (1.8oz) | |
| 320g (11.3oz) | |
| 120g (4.2oz) |
Method of Preparation
- Mix all ingredients in stand mixer with paddle attachment on high speed for 2-3 minutes.
- Spread onto silpats lined ½ sheet pans at 300g per pan.
- Bake at 428°F/220°C for 5 minutes.
- Allow to cool completely at room temperature. *If you are not using this sponge right away, wrap well and store in the cooler, not the freezer.
Raspberry Mousse
| 300g (10.6oz) | |
| 1000g (35.3oz) | |
| 75g (2.6oz) | |
| As needed |
* can be replaced with
Method of Preparation
- In a 5 quart mixing bowl, combine all ingredients.
- Whip to desired peaks and use as needed.
Method of Preparation
- Flip sponge out of sheet pan and remove the silpats baking sheet carefully.
- Turn sponge over so that the best looking side is on the bottom on a sheet of parchment paper.
- Spread Raspberry Mousse on the sponge in an even and thin layer.
- Tightly roll sponge using the paper to tighten.
- Freeze before cutting.
- Serve refrigerated.
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