Roll up, roll up
We’re roulading
Hiya, number 33 and I’ve been doing my substack for a full year! I’m very pleased with the recipes I’ve covered and look forward to another year of fun research and tasty treats.
I am freshly returned from Australia with a dose of jet lag and have relayered with my winter thermals, nobody will see the glory of my tanned legs. But I am fully stocked with vitamin D and had a wonderful time. Chilling on the beautiful beaches, catching up with pals, swimming cautiously (there’s been quite a few shark attacks) and eating delicious meals, Sydney has such a great range of restaurants.
But the thing that kept me going through that 25 hour flight was the excitement of coming back to my beloved citrus season. I’ve got far more citrus that needs candying, jellies to make as it’s in my top 3 jelly flavours, citrus pie, posset parties and my absolute go to the lemon meringue roulade which is what we are looking at today.
Also to mention my annual citrus workshop is coming up, Sunday 22nd February 10am-1pm at Leila’s. We look and taste a range of citrus varieties and learn about the citrus founding fathers. Then we go through a couple of different candying techniques which you will get to take home with you. Also make curd and discuss a range of citrus desserts to make the most of this season. This was the first workshop I did and I still look forward to it every year. Message me if you’d like to book.
So to the meringue roulade, basically a meringue Swiss roll. This comes out regularly at Leila’s throughout the year, with poached rhubarb, roasted apricots, blackcurrants, plums, chestnuts endless seasonal possibilities. They look particularly striking on the counter on their long fish plate, but I particularly like it paired with a tart tangy fruit to contrast the meringue sweetness. The outside has a crisp shell but the centre is softened by the layer of cream and fruit. Unlike regular meringues you’re not after the firm chewy texture, this has to be softer so we can roll it.
