Folding in the egg whites will make sure this spinach roulade retains a light and fluffy consistency. The prosciutto and cream cheese provide a robust flavour and textural balance.
- 60 g unsalted butter
- 1/3 cup plain flour
- 1 cup milk
- 250 g packet frozen spinach, thawed, drained
- 3/4 cup finely grated parmesan
- 4 eggs, separated
- rocket leaves, to serve
- 6 slice prosciutto
- 250 g packet cream cheese, at room temperature
- 1/2 cup char-grilled capsicum, drained, chopped
- 2 tsp dijon mustard
Preheat oven to very hot, 220 C. Lightly grease and line a 26 x 32 cm swiss-roll pan with baking paper.
Melt butter in a saucepan on medium heat. Add flour; cook, stirring, for 1 minute.
Remove from heat and gradually blend in milk. Return to heat; cook, stirring, until mixture boils and thickens. Simmer for 3 minutes.
Transfer mixture to a large bowl. Stir in spinach, parmesan and egg-yolks. Season to taste.
In a small, clean bowl, using an electric mixer, beat egg whites until soft peaks form. Fold gently through the spinach mixture.
Pour into prepared pan, spreading evenly. Bake for 10 to 12 minutes, or until roulade springs back when touched lightly.
Line a soft, clean tea towel with baking paper; turn roulade out on to it. Remove paper from roulade. Trim edges and roll it up from its long side, using tea towel as a guide; set aside to cool.
To make the filling, place 3 slices prosciutto on a baking tray. Bake for 4 to 5 minutes, until crisp. Drain on paper towel. Break into pieces; set aside.
In a small bowl, using an electric mixer, beat cream cheese until smooth; stir in capsicum and mustard.
Unroll roulade. Spread with cheese mix. Cover with uncooked prosciutto; re-roll, without the tea towel. Serve in slices topped with crispy prosciutto and rocket.