Apricot Roulade apricot coulis

Method

1. 1

   Cream the egg yolks and sugar into a bowl until white.

2. 2

   Whisk on the milk that has boiled, mix well.

3. 3

   Return to a clean pan and place onto a low heatand stir with a spoon.

4. 4

   Do not boil keep stiring until the mixture starts coating the spoon.

5. 5

   Remove from the heat and add the gelatine.

6. 6

   Pass through a sieve into a bowl, dice up half of the apricots and add.

7. 7

   Chill in the fridge till setting point, then fold in the whipped cream.

8. 8

   Fold in the stiffly beated egg whites.

9. 9

   Make the swiss roll mixture and bake.

10. 10

    Place the mixture onto the middle of the sponge roll and allow to set.

11. 11

    Make a coulis with the rest of the apricots and serve around the side.

Tip: tap a step to tick it off as you cook.