Gluten-Free Pistachio Raspberry Roulade
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Ingredients
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Unit of Measurement
- Gluten-Free Pistachio Sponge
- 500 g PreGel Five Star Chef Pronto Flamenco Gluten Free (Sponge Cake) - 44628
- 50 g water
- 320 g eggs
- 120 g PreGel Pistachio Verde Primavera Traditional Paste - 31272
- Raspberry Mousse
- 300 g PreGel Happy Torte® - Neutral Frozen Mousse Base - 68338
- 1000 g heavy cream
- 75 g PreGel Raspberry Fortefrutto® - 46272
- As needed red food coloring
Method of Preparation
Instructions for Gluten-Free Pistachio Sponge
- 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.
Instructions for Raspberry Mousse
- In a 5 quart mixing bowl, combine all ingredients.
- Whip to desired peaks and use as needed.
Instructions for Assembly
- 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.