SPINACH AND GOAT’S CHEESE ROULADE

Preparation Method :

• Preheat the oven to 190°C/375°F/ Gas 5. Line a 30 x 20cm/12 x 8in Swiss- roll tin with greaseproof paper, making sure that the edge of the paper rises well above the sides of the tin. Grease lightly.
• Mix together the milk, flour and butter in a large saucepan. Bring to the boil over a low heat, whisking until thick and creamy.
• Lower the heat and simmer for about 2 minutes, then mix in the chevre and half the Parmesan. Cool for 5 minutes, then beat in the egg yolks. Season.
• Whisk the egg whites in a grease-free bowl until soft peaks form. Carefully fold the whites into the chevre mixture, using a large metal spoon.
• Spoon the mixture into the prepared tin, spread gently to level, then bake for about 15 minutes until the top feels just firm.
• Let the roulade cool for a short time. Meanwhile, dust a sheet of greaseproof paper with a little Parmesan cheese and carefully invert the roulade on to the paper.
• Tear the lining paper away from the base of the roulade, in strips. Roll up in the greaseproof paper and set aside to cool completely.
• To make the filling, melt the rest of the butter in a pan, reserving 30 ml/2 tablespoon. Add the mushrooms and stir-fry for 3 minutes.
• In a separate pan, cook the spinach until it wilts. Drain well, add to the mushrooms and stir in the creme fraiche. Season, then cool. Preheat the oven to the original temperature.
• Unroll the roulade and spread over the filling. Roll it up again and place on a baking sheet. Brush with the reserved butter and sprinkle with the remaining Parmesan.
• Bake for 15 minutes until risen and golden. Serve immediately.