- Written by Cynthia Presser
The roulade dough is a savory sponge cake really light in texture with a touch of Parmesan cheese for a great, nutty flavor. The filling is very creamy and the slightly sour bite from the goat cheese is complimented by the sweetness of the roasted red pepper. My good friend (and big time foodie) Geo made this for us while we were in Brazil a few months ago and I did not leave her alone until she gave me the recipe!
Serves 6 to 8
- 2 red bell peppers
- 1 cup (8 ounces) cream cheese, at room temperature
- 1 cup (8 ounces) goat cheese
- 2 tablespoons dill
- 2 tablespoons basil, coarsely chopped
- 1 tablespoon mayonnaise
- Salt and freshly ground black pepper
- 1 tablespoon cilantro, chopped
- 1 tablespoon scallions, chopped
- ¼ cup extra-virgin olive oil
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 ¾ milk
- 6 eggs, separated
- ½ cup Parmesan cheese, finely grated
Turn gas stove to high and place red bell peppers directly over burner (see picture below). Roast until peppers turn black and crispy, rotating occasionally with tongues. The surface will look burnt, but the flesh underneath should be perfectly roasted. Once peppers are totally blackened at all sides, remove from heat and set aside to cool for 10 minutes. Remove skin with a clean towel. Do not wash. Cut off steams and remove seeds with the back of a knife. Chop flesh and set aside.
In a food processor, add cream cheese and goat cheese and process until smooth, 40 seconds. Add dill, basil and mayonnaise. Process until blended, 30 seconds, scraping down sides if necessary. Season with salt and pepper. Set aside.
In a medium bowl, place cilantro and scallions. With the help of a pestle, mince herbs until incorporated. Slowly add olive oil, whisking until emulsified. Season lightly with salt and pepper. Set aside.
Preheat oven 350 F degrees F. If using a convection oven, preheat to 300 degrees F. Lightly grease a 1-inch deep, 15x10 inches baking tray and line with parchment paper.
In a large saucepan, melt butter over medium-low heat. Add flour and cook 3 minutes, whisking constantly, until mixture is sandy looking. Increase the heat to medium and start adding milk, ¼ cup at a time, whisking until combined, 4 to 5 minutes or until mixture is smooth. Remove pan from heat and whisk in egg yolks, one at a time. Fold in grated Parmesan. Season lightly with salt.
Place egg whites in a clean, dry bowl with a pinch of salt. Using an electric mixer, beat egg whites until soft peaks form. Gently mix a quarter of the eggwhites into the cheese mixture, and then gently fold in the remaining egg whites being careful not to over mix.
Spread roulade mixture evenly into the pre-prepared pan and bake for about 17 minutes or until roulade feels springy and firm in the centre. If using a convection oven, bake for 13 minutes, or until roulade feels firm in the centre. Remove from oven.
Slightly overlap 2 sheets of parchment paper on the bench top. Carefully turn roulade over baking paper and remove the pan. Allow to cool for 15 minutes. Peel off the paper (in case it got stuck to roulade).
Spread goat cheese mixture evenly over roulade, and then spread chopped roasted bell peppers over cheese. Carefully roll up roulade from one of the long sides, using the paper to help shaping into a log. Roll the paper tightly around the roulade to help keep its shape. Carefully transfer to a tray and place in the refrigerator for at least 30 minutes or overnight. When ready to serve, transfer to a carving plate and carefully remove paper. Cut into ½-inch thick slices and serve with a drizzle of cilantro-scallion oil.
Last time my husband and I went to Brazil, my good friend Geo and her husband Alcy had us over for a delicious dinner. She served this roulade as the first course and it was the best thing we had the entire trip (and we ate at many different and yummy restaurants)! She passed over the recipe to me and I finally made it for a family gathering and everyone found it very delicious and different.
While I was making it I realized I didn’t have a couple of the ingredients from the original recipe, and since I didn’t have time to leave to go to the store I improvised by using dill (instead of the original parsley and chives). Also, my basil was frozen, so instead of rolling in over the cheese mixture (as the original recipe called) I decided to process it into the cheese spread. It worked. People loved and cleaned their plates! Mission accomplished.
Cilantro and scallions are two of the most popular fresh herbs used in Brazilian cuisine. This pair is known as cheiro-verde, which translates to “green smell”.