This flat soufflé is rolled like a jelly roll. Make the day before to allow the flavors to mellow and to make cutting easier. Do not forget the pesto at the end – i did with my first attempt and had to salve it with a bowl of pesto-mayo..! Also, you may choose the same process but other flavours (see the salmon proposal illustrated below).
These components will produce a generous serving for 6 people as an appetizer, or 12 as a part of the cold buffet.
- 50g butter
- 60g flour
- 240 ml milk
- Salt and freshly ground pepper
- 3 egg yolks
- 4 egg whites
- 100g ricotta cheese
- 100 ml yogourt
- 50 ml whipping cream
- 150 g grated ricotta salata or pecorino, must be finely grated!
- 100 g prosciutto, chopped
- 200 ml arugula
- Salt to taste, optional
- 100 ml basil or arugula pesto
- Preheat oven to 375 F.
- Line an 25 x 38 cm flat (jelly roll) pan with parchment paper.
- Melt butter in a heavy saucepan over low heat.
- Remove from heat and stir in 30g (half of the original amount) flour.
- Return to heat and cook for one minute.
- Slowly whisk in milk.
- Bring to boil, stirring. It will thicken considerably.
- Remove from heat and season well with salt and pepper.
- Beat in egg yolks.
- In a large bowl, beat egg whites until stiff but not dry.
- Sift remaining flour over egg yolk mixture.
- Quickly fold egg whites into egg yolk mixture, incorporating the flour.
- Pour into prepared jelly roll pan and smooth top.
- Bake at 375 F for 20 to 22 minutes or until golden and firm.
- Let cool for 10 minutes.
- Turn out onto clean tea towel lined with parchment paper. Carefully roll up in tea towel and let cool.
- Combine ricotta cheese, yogurt, whipping cream, ricotta salata, prosciutto, and arugula in food processor, and mix until still chunky but soft and spreadable.
- If needed, season with salt to taste.
- Unroll savoury roll.
- Spread pesto evenly over it.
- Spread filling evenly over the pesto.
- Roll up and place seam side down on platter.
- Chill for 2 hours or overnight.
- Slice into 7 mm thick slices. Arrange on platter.
Serve with fresh salad or pea shoots or other sprouts for garnish.
Fillings can be created according to adventurous spirit of the cook and local preferences. Predictably, salmon, dill and cream cheese is a reliable candidates, delicate veggies (pre-cooked?), mushrooms etc for a vegetarian implementation? Here is the smoked salmon with cream cheese/dill/capers version: