Chestnut Amaretto Roulade Recipes

CHESTNUT & AMARETTO ROULADE

Chestnut & amaretto roulade image

Gregg Wallace's stunning, make-ahead roulade is much easier to master than it looks

Provided by Gregg Wallace

Categories Dessert

Time 2h

Number Of Ingredients 7

Ingredients

butter , for the tin
3 eggs , separated
140g caster sugar
250g can unsweetened chestnut purée or 375g/13oz peeled chestnuts (see tip)
2 tbsp Disaronno (amaretto liqueur)
300ml double cream
2 tbsp icing sugar

Steps:

Heat oven to 160C/140C fan/gas 4. Butter and line a 20 x 30cm Swiss roll tin. Whisk the yolks and sugar together until thick, then fold in the chestnut purée.
Whisk the whites into stiff peaks, then fold into the chestnut mixture. Pour in the greased tin and cook for 40 mins.
Cool for 5 mins, then cover with a damp tea towel and leave for an hour. Meanwhile, make your cream. Simply add the Disaronno to the double cream and whisk until thick and spreadable.
Take a big piece of greaseproof paper and sprinkle generously with icing sugar. Turn the roulade out onto the paper, spread the cream on and carefully roll it up tightly, starting with one of the short edges and using the paper to help. Don't worry if it cracks - it's part of the charm. The roulade can be made several hours ahead - just keep it somewhere cool.

Nutrition Facts : Calories 468 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium

CHESTNUT STUFFING ROULADE

Chestnut Stuffing Roulade image

Made this several years ago, don't remember where I got it or more importantly why it is still clear in my head even though I can't remember what I was supposed to pick up on the way home from work. Anyway, it's tasty, so enjoy.

Provided by jdennys

Categories Low Protein

Time 1h45m

Yield 1 roll, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 (6 ounce) box Stove Top stuffing mix
1 lb chestnuts, roasted in shell
1 butternut squash or 2 acorn squash
2 eggs
2 tablespoons butter
1 teaspoon salt
1 dash nutmeg, to taste
1 dash cinnamon

Steps:

Prepare stuffing mix according to box directions to make a drier stuffing. Set aside.
Cook squash until well done. Peel, remove seeds and strings and press out most of the liquid, reserving the liquid. Lightly puree in blender or processor with peeled and skinned chestnuts and butter, adding back just enough of the reserved liquid as necessary to keep the puree at a mayo-to-peanut-butter consistency. Add salt and nutmeg to taste.
Mix the eggs into the stuffing mix until well-blended. Add any remaining reserved liquid from the squash to keep moist. Spread on a standard size cookie sheet lined with parchment to about 1/2" thick. Bake at 350F until the egg is set but it is still flexible. Let cool for a bit.
Spread stuffing sheet with squash and chestnut mixture. very lightly dust with cinnamon. Starting on a short side, start gently loosely rolling up the sheet. Be careful to not pinch too hard as the squash will sqeeze in the direction you are rolling. Use the parchment as an aid to keep the roll straight. As the roll is completed, it should end up on the seam. Leave it on the same pan, but try to get a little non-stick spray underneath on the pan.
Return the roll to the 350F oven and bake until the internal temp reaches 160°F Cool a little then slice on a bias.
Serve placed over sliced turkey or pork and ladle with gravy. Realize chestnut is that flavor you've been trying to place with no luck for the last 27 years.

Nutrition Facts : Calories 301, Fat 5.7, SaturatedFat 2.6, Cholesterol 60.7, Sodium 673.5, Carbohydrate 58, Fiber 3.5, Sugar 5, Protein 6.3

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