|Nutritional Guidelines (per serving)|
|Servings: 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Kosher Gluten-Free Pistachio and Strawberry Roll is from Paula Shoyer's "The New Passover Menu" (Sterling Epicure, 2015).
This recipe requires 3 hours to chill the mousse and 6 hours to freeze the assembled roll, so plan accordingly. The mousse can be made 1 day in advance.
"This is a cake that will impress everyone. It is beautiful, the flavors are subtle, and the dessert
is light, making it perfect to serve after the long festive meal during the Seder. You can store the roll in the freezer, until people start clearing dinner plates, and then slice and plate it. By the time everyone is ready for dessert, the slices will have thawed enough to eat," Shoyer says.
Here are two more recipes from the book:
- 1 pound/455 grams strawberries (trimmed and halved)
- 1 lemon (juiced)
- 6 tablespoons/75 grams sugar
- 1 tablespoon gelatin (unflavored powder, kosher)
- 1/2 cup/120 milliliters whipping cream
- 6 large eggs (separated and at room temperature)
- 1/2 cup/100 grams sugar
- Optional: 1 teaspoon vanilla
- 1/3 cup/55 grams potato starch
- 1/2 teaspoon lemon juice (fresh)
- 1/3 cup ground pistachios (not chopped, from about 1/4 cup whole shelled pistachios)
- 2 tablespoons powdered sugar
Note: while there are multiple steps to this recipe, this strawberry roll dessert is broken down into workable categories to help you better plan for preparation and baking.
Make the Mousse
Prepare the mousse first to allow it time to chill. Place the strawberries in a blender or food processor fitted with a metal blade. Purée the strawberries completely, scraping down the sides of the bowl with a silicone spatula so that all the strawberry pieces are puréed.
Place the strawberry purée in a small saucepan and stir in the lemon juice and sugar. Cook on medium-low heat for 5 minutes, stirring occasionally, until the sugar melts.
Whisk in the gelatin, and then remove the pan from the heat.
Strain the strawberry mixture through a fine-mesh sieve into a medium bowl, pressing hard to get as much strawberry purée as possible through the sieve.
Cover and place in the fridge for 20 minutes, whisking twice during that time.
Whip the cream until stiff.
Remove the strawberry purée from the fridge and fold in the whipped cream in four parts. Chill the mousse in the fridge for at least 3 hours or overnight.
Make the Pistachio Sponge Cake
Heat the oven to 375°F (190°C).
Trim a piece of parchment paper to fit perfectly into the bottom of a 12x16-inch (30x40-cm) jelly-roll pan.
In a large bowl, whisk the egg yolks and granulated sugar until well combined. Add the vanilla, if using, and potato starch and whisk well.
Place the egg whites in the bowl of an electric mixer and beat on medium speed until foamy.
Add lemon juice, increase the speed to high, and beat until stiff peaks form.
Fold one-third of the whites into the egg yolk mixture and mix well.
Add this mixture to the remaining whites and mix on low speed until combined.
Add the ground pistachio nuts and mix in gently by hand.
Pour the batter into the prepared jelly-roll pan and use a silicone or metal offset spatula to spread evenly.
Bake for 15 minutes, or until the top is lightly browned and the cake springs back when pressed gently.
While the cake is baking, use a sieve to dust a clean dish towel with confectioners’ sugar.
When the cake is baked, remove it from the oven and immediately run a knife around the edges. Place a sheet of parchment paper over the cake, cover with a cooling rack, and flip the cake over onto the parchment paper.
Peel off the parchment from the bottom of the cake. Lift the cake with the parchment paper underneath and turn the cake over onto the sugar-dusted towel.
Remove the parchment. Lift up the towel under the cake on the short side of the cake and roll the cake up tightly with the towel inside. Make sure the seam of the cake roll is on the bottom when you are done rolling. Let cool for 20 minutes, or until cool to the touch.
Assemble the Cake
Unroll the cake. Remove the mousse from the fridge and stir to soften. Use a silicone or offset metal spatula to spread the mousse all over the cake to the edges.
Starting from where you rolled before, roll up the cake with the mousse inside. With the seam on the bottom, lift the roll and place on top of a sheet of plastic wrap.
Wrap tightly. Place on a cookie sheet and freeze for 6 hours or overnight.
Serving the Cake
Remove the roll from the freezer and cut a thin slice off both ends and eat them.
Cut the roll into 1-inch (2.5-cm) slices and plate them. Allow the slices to thaw before serving, about 5 to 10 minutes.
Garnish with fresh strawberries, if desired.