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Gruyre Roulade With Herbed Cheese

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Ingredients

Adjust Servings:
1 cup mixed herbs, fresh, finely chopped, loosely measured (a mixture of fresh parsley, marjoram, watercress, basil, arugula, oregano, or what-have-you)
4 tablespoons mayonnaise (the tangy kind, use more is necessary)
8 ounces cream cheese, softened (230 - 250 g)
1/2 teaspoon coarse black pepper
1 pinch salt
4 ounces ham, thinly sliced (or salami, or cold-smoked salmon. use more if necessary)
3 - 5 tablespoons parmesan cheese, fresh and finely grated (keep for later use, see directions)
2 ounces breadcrumbs, fresh (use your processor to make them, 60 g)
6 ounces gruyere cheese, grated (180 g)
1/2 cup cream, thick (or use creme fraiche, 125 ml)
4 eggs, separated
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

Nutritional information

305
Calories
222 g
Calories From Fat
24.7 g
Total Fat
11.8 g
Saturated Fat
140.2 mg
Cholesterol
491.4 mg
Sodium
7.8 g
Carbs
0.6 g
Dietary Fiber
1.9 g
Sugars
13.4 g
Protein
95g
Serving Size

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Gruyre Roulade With Herbed Cheese

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    Cuisine:

    Oct. 27, 2011: I made this again today, and I've changed the instructions so you make the filling first. This is delicious for a buffet table, or served as starter slices, nicely plated. The recipe is easy, it's a won't fail one, and satisfyingly creative.

    A fully descriptive title was too long to fit in: the filling also specifies either thin ham, or thin smoked salmon slices, or ditto, salami. A salsa or parsley sauce can be served with it if you like. I have changed the original recipe (from the ex-A la Carte UK magazine) beyond recognition, and my version is far tastier. (And oh yummy, a slice warmed lightly, with a fried egg on top, makes a great breakfast! The recipe is also low in carbs and diabetic safe). DO make the FILLING first.

    • 65 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Gruyre Roulade With Herbed Cheese Filling, Oct 27, 2011: I made this again today, and I’ve changed the instructions so you make the filling first This is delicious for a buffet table, or served as starter slices, nicely plated The recipe is easy, it’s a won’t fail one, and satisfyingly creative A fully descriptive title was too long to fit in: the filling also specifies either thin ham, or thin smoked salmon slices, or ditto, salami A salsa or parsley sauce can be served with it if you like I have changed the original recipe (from the ex-A la Carte UK magazine) beyond recognition, and my version is far tastier (And oh yummy, a slice warmed lightly, with a fried egg on top, makes a great breakfast! The recipe is also low in carbs and diabetic safe) DO make the FILLING first


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    Steps

    1
    Done

    Preheat Oven to 350 Deg F/180 Deg C (lower For Fan-Convection Ovens).

    2
    Done

    Line a Jelly Roll Tin (about 14 X 8 or 9 Inches) With Nonstick Baking Paper, and Oil Lightly or Grease With Butter. Sprinkle With About 2 Tablespoons Parmesan Cheese.

    3
    Done

    Make the Quick Filling First:

    4
    Done

    Chop the Herbs Finely and Whisk to Spreading Consistency With the Mayonnaise, Cream Cheese, Pepper and Salt. Add a Little Cayenne or Hot Pepper to Taste, If You Like. If It's Quite Soft, Put in Fridge to Firm a Little.

    5
    Done

    the Roulade:

    6
    Done

    in a Mixing Bowl, Mix Together the Breadcrumbs, Gruyere, Cream, Egg Yolks, Cayenne Pepper and Salt to Taste.

    7
    Done

    With Clean Beaters, Whisk the Egg Whites Until They Form Soft Peaks. Gently Fold Into the Cheese Mixture.

    8
    Done

    Spread Mixture Evenly in the Prepared Tin, and Bake For 10 Minutes or Until Firm and Golden on Top.

    9
    Done

    in the Meanwhile, Sprinkle a Clean Kitchen Towel Sparingly With a Little Water, and Sprinkle Over the Grated Parmesan.

    10
    Done

    Leave Roulade to Cool a Little, Then Turn Out on the Towel. (i Find It's Best to Cut Off Extra Baking Paper Before Turning It Out, So the Paper Is not Caught Underneath the Roulade). Cool: This Takes No More Than 8 Minutes.

    11
    Done

    Spread the Herb-and-Cream-Cheese Mixture on Top of the Roulade.

    12
    Done

    Then Cover the Mixture With Salmon Slices or Salami, or Good Ham Slices (not Pink Plastic!) If Using Ham, Spread Over Lightly Some Mustard of Your Choice.

    13
    Done

    Carefully Roll Up the Roulade and Keep Rolled in the Towel So It Keeps Its Shape. It Can Stay in the Fridge Until Needed, but Is Better Served at Room Temperature.

    14
    Done

    or Remove to a Suitable Plate, Trim the Uneven Sides, Cover With Plastic Wrap, and Refrigerate Until 30 Minutes Before Serving.

    15
    Done

    Serve as Is a Part of a Festive Buffet, With Salsa on the Side, or Make Starter Plates as Follows:

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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