Sweet summer days
Olive|August 2021
Ravneet Gill shares three chilled desserts that are guaranteed to hit the sweet spot on a hot summer’s day
Ravneet Gill
Sweet summer days

Hazelnut and raspberry roulade

This is a light and refreshing dessert that’s ideal for summer as it keeps really well for up to three days in the fridge. It just so happens to be gluten-free, too.

50 MINUTES + COOLING + CHILLING | SERVES 6-8 | EASY

HAZELNUT DACQUOISE

vegetable oil for the tin

egg whites 180g (about 6)

cream of tartar ¼ tsp

caster sugar 80g

icing sugar 50g

hazelnuts 65g, roasted, coarsely chopped

ground almonds 50g

RASPBERRY CREAM

double cream 280ml

raspberries 100g

icing sugar 30g, plus extra for dusting

lemon ¼, juiced

1 For the hazelnut dacquoise, heat the oven to 170C/fan 150C/ gas 3. Oil a 20cm x 30cm baking tray and line with baking paper.

2 Put the egg whites and cream of tartar in a clean bowl, and, using an electric whisk, beat until the mixture looks light and fluffy, and holds peaks. Add the caster sugar and a pinch of salt, and continue to beat until stiff peaks form. Add the icing sugar, 45g of the chopped hazelnuts and all the ground almonds, and fold together using a spatula, keeping in as much air as possible.

3 Spread the mixture evenly over the prepared baking tray and bake for 15-17 minutes or until golden and dry to the touch. Cool on the tray for a few minutes, then use the baking paper to help you turn it out onto a wire rack. Cool completely.

4 For the raspberry cream, whip the double cream in a large bowl until thickened and soft peaks just hold. In a separate bowl, gently mash the raspberries with the icing sugar and lemon juice. Add the raspberries to the double cream and beat together gently until the mixture holds soft peaks.

This story is from the August 2021 edition of Olive.

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This story is from the August 2021 edition of Olive.

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