Spinach Roulade de Patri CC Febrero 2013 Casa de Luisa

Serves 4

Ready in 1 Hr 20-25 mins

700g spinach

4 free-range eggs, separated

4 tbsp self-raising flour

1/4 tsp ground nutmeg

Butter, for greasing

1 tsp finely grated Parmesan cheese

4 tsp creme fraiche

4 tbsp good quality mayonnaise

1 tbsp chopped fresh tarragon

1 tsp finely grated lemon zest

10 sun blush tomatoes

Handful of rocket

Salt and pepper

1. Preheat the oven to 190C/325F/Gas 5. Line and grease a 33cm by 23cm baking try with baking parchment.

2. Wilt the washed spinach and then squeeze out any remaining water. Add the spinach to a food processor along with the four egg yolks and 1/4 tsp nutmeg. Season with salt and pepper.

3. Whisk the egg whites until stiff but not dry. Gently fold in the spinach mixture and flour. Pour into the prepared tray. Bake in a preheated oven for 20-25 minutes until set.

4. Cool in the tin for a few minutes before inverting onto a lightly greased piece of baking parchment. Roll the roulade up in the parchment and leave to cool.

5. Mix the mayonnaise with the creme fraiche, tarragon, lemon zest and seasoning to taste. Unroll the cooled roulade, spread on the creme fraiche mixture and top with a scattering of sun blush tomatoes and the rocket.

6. Carefully roll up the roulade and place on a serving plate with the join facing down. Sprinkle with the Parmesan cheese "snow" and serve.