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Recipe - Pistachio & White Chocolate Roulade by Head Chef Adrian Cassidy

An indulgent dessert recipe from our new Head Chef at Brabazon Restaurant, Adrian Cassidy. Pistachio & White Chocolate Mousse Roulade, just in time for Valentine's Day!

As recently announced, our new Head Chef Adrian has been putting his own stamp and making some new additions to the menus at Brabazon Restaurant. One of these is his delicious Pistachio and White Chocolate Roulade with Rose Petals. Soft, bouncy sponge rolled around white chocolate mouse and cut into slices - a roulade might look a bit retro but serve it as a dessert and watch your guests dive in! Try it at home with this easy to follow recipe. Just in time for Valentine's Day!

Pistachio & White Chocolate Mouse Roulade

Pistachio & White Chocolate Mousse

66g egg whites

26g castor sugar

125g melted white chocolate

166g whipping cream

1tblsp pistachio paste

Place the egg whites and castor sugar in a bowl and beat until firm and the mixture holds a figure of 8.

Melt the white chocolate gently in a bowl sitting over a pan of boiling water, ensuring there is space between the base of the bowl and the base of the pan.  Allow to cool slightly.

Add the pistachio to the whipping cream and mix well, then add the melted white chocolate and mix well.

Add the pistachio mixture to the egg/sugar mixture and fold through thoroughly.

Leave to set in the fridge for 2 hours.

 

Sponge

3 eggs

80g castor sugar

½ vanilla pod

80g plain flour

Pinch salt

Scrape the seeds from the ½ vanilla pod, place these with the eggs and caster sugar in a bowl and beat until firm and the mixture holds a figure of 8, stir in a table spoon of warm water.

Add the pinch of salt to the flour and fold carefully into the egg, sugar vanilla mixture.

Spread the sponge mixture out onto a flat tray, approx. 1cm in depth and place in the oven at 180 degrees and cook for 5 mins until springy to the touch.  Leave to cool.

 

Rose Petals

Egg white, caster sugar, rose petals

Carefully pick undamaged and unsprayed rose petals.  Brush lightly with the egg white.  Coat well in caster sugar and leave to dry in a warm place.

 

To Serve:

Remove the chocolate mousse from the fridge and spread over the cooled sponge.  Roll up very carefully to create a nice spiral effect at either end.  Place a spoon of mousse on the serving plate and using the back of the spoon create a nice swoop effect, slice the roulade and place a slice gently on top of the mousse,  serve with a quenelle of homemade vanilla ice cream, and decorate with the rose petals and some pistachio crumbs.

Pistachio & White Chocolate Mouse Roulade 

Why not let Chef Adrian do all the cooking and have it served up to you in Brabazon this Valentine's Day. At our 'Strings of the Heart' Dinner you will enjoy a 3 Course Gourmet Meal and Prosecco on arrival, all while listening to the dulcet tones of local Guitarist and Composer Pat Coldrick. 


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