Pumpkin and Chicken Roulade

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180 degrees Celsius.
  • Melt butter in a pan, add flour and stir for one minute. Gradually stir in the skim milk powder combined with water until mixture boils and thickens. Quickly stir in yolks, pumpkin and cumin.
  • Beat egg whites until soft peaks form and fold lightly into the pumpkin mixture.
  • Pour the mixture into a greased and lined 30cm x 24cm swiss roll pan.
  • Bake for 12-15 minutes until puffed and golden brown.
  • Combine filling ingredients in pan, stir until heated through.
  • Remove roll from the oven and turn on a wire rack covered with a tea towel. Carefully remove lining paper. spread evenly with the filling. Hold the towel with both hands. gently roll the roulade.
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