Serrano Ham And Manchego Cheese Roulade
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
45
Spice
61
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
5 tbsps
Unsalted Butter1.25 cups
Whole Milk (heated)4 large
Egg (separated)1 tsp
Kosher Salt2 cups
Manchego (coarsely grated)Directions:
1
Preheat the oven to 350 degrees F
2
Line a buttered 15 by 10 (1-inch) jelly roll pan with parchment paper
3
Butter the paper, dust with flour, and tap out the excess
4
Melt the butter in a small saucepan over medium-high heat
5
Add the flour and cook, stirring, for 3 minutes
6
Increase the heat to high, whisk in the milk, and bring to a boil
7
Reduce the heat to medium and simmer for 5 minutes
8
Transfer to a large bowl and whisk in the egg yolks 1 at a time
9
Season with the salt and pepper
10
Beat the egg whites until soft peaks form
11
Stir 1/3 of the whites into the yolk mixture and fold in the rest
12
Pour the batter into the bottom of the prepared pan and smooth gently with a metal spatula
13
Transfer to the oven and cook until golden and firm to the touch, about 15 minutes
14
Increase the oven heat to 375 degrees F
15
Cover the egg sponge with a buttered piece of parchment paper, buttered side down
16
Cover with a damp kitchen towel and invert onto a work surface
17
Peel off the paper from the top
18
Sprinkle the cheese over the sponge, leaving a 1/2-inch border on all sides
19
Arrange the ham and pepper strips on top and sprinkle on the parsley
20
Place a flat baking sheet next to the sponge
21
Starting with 1 of the longer sides, use the towel to help roll the sponge up jelly roll fashion
22
Carefully roll onto the baking sheet pan
23
Return the roulade to the upper third of the oven and bake until the cheese has melted, 8 to 10 minutes
24
Use a serrated knife to cut crosswise into 1/2-inch-thick slices