Fig-goat cheese roulade

Hello food lovers!

You loved the recipes for the wild garlic roulade and the tomato-cream cheese roulade!

This week, we are offering you a new savoury roulade recipe. :-)

This time, combining goat cheese with the sweetness of fig, with a touch of honey.

Classic flavours that go together perfectly. :-)

Let's get started with the recipe!

To make this roulade you will need:

Fig-honey compote

- 5 medium-sized figs

- 30gr liquid honey

- 1 tbsp water

Savoury sponge cake

- 3 eggs

- 10gr sugar

- 10 turns of pepper mill

- 1/2 tsp salt

- 75gr flour

- 100gr fresh goat cheese (Chavroux)

Goat cheese filling

- 200gr fresh goat cheese (Chavroux)

- 5gr parsley

- 5 turns of pepper mill

- 1/2 tsp salt

- 1 tsp liquid honey

- 70gr heavy cream

Decoration

- 1 fig

- Edible dried flowers

We will start with the fig-honey compote as it will need to cool in the fridge for a minimum of 2 hours.

Fig-honey compote

Start by washing and removing the stems from 5 medium-sized figs.

Cut the figs into 8 pieces and place them in a saucepan.

Add 30gr of liquid honey and heat everything over medium heat.

Once the compote starts to form, add 1 tbsp of water and continue heating while stirring well so that nothing sticks to the bottom of the saucepan.

There we go, the figs have nicely cooked down. Remove the saucepan from the heat and transfer everything into a jug.

Using a blender, puree the figs. Set the compote aside in the fridge for a minimum of 2 hours to cool down.

In the meantime, we will prepare the savoury sponge cake.

Savoury sponge cake

Start by cracking 3 eggs into a large bowl then add 10gr of sugar.

Season by adding 1/2 tsp of salt and 10 turns of the pepper mill.

Whisk everything at maximum speed for 10 minutes to obtain a well-risen and fluffy mixture.

Preheat your oven to 180°C, fan-assisted.

Sift 75gr of flour. This step is very important as if the flour is not sifted, you will have lumps in your sponge cake.

In our range, we have a sifter that is great for this type of preparation. :-)

Gently fold everything together with a spatula so as not to deflate the eggs.

Finally, add 100gr of fresh goat cheese.

It is important to soften it well with a fork before incorporating it, so that it blends well into the mixture.

Gently fold with a spatula to obtain a smooth and homogeneous preparation.

To get a nice even roulade, pour the sponge batter onto a silicone sponge mat.

Place the sponge mat on a perforated baking tray. Spray it with release spray to make unmoulding easier after baking.

Pour the sponge batter onto the mat and spread it evenly using a large offset spatula.

Bake in the centre of the preheated oven for 8 minutes.

It's done! :-) Turn the sponge over onto a sheet of baking paper and let it cool for 10 minutes as is.

After 10 minutes, remove the silicone mat and let the sponge cool completely.

If you make it in advance, once cooled, wrap it carefully in cling film to prevent it from drying out.

We can now move on to the last step of the recipe: the goat cheese filling. Make sure the compote and the sponge are completely cold before starting this step.

Goat cheese filling

In a bowl, pour 200gr of fresh goat cheese, then whisk it vigorously until you get a nice creamy texture.

Finely chop 5gr of fresh parsley and add 5 turns of the pepper mill.

Continue seasoning by adding 1/2 tsp of salt and 1 tsp of liquid honey, then mix.

Whip 70gr of heavy cream into whipped cream.

Add it to the previous preparation and gently fold everything together with a whisk to obtain a smooth and homogeneous mixture.

Taste and adjust the seasoning to your liking.

We can now fill the roulade! :-)

Start by turning the sponge over. The side that was against the mat should be face down on the work surface. This will be the good side of the roulade, the one that will be visible once rolled.

Spread the fig compote evenly over the sponge using a small offset spatula. Keep the equivalent of 1 tbsp aside for decoration.

Then spread the goat cheese mixture, also keeping a little aside for decoration (about 50gr).

Spread it evenly over the compote, using a small offset spatula.

We can now roll our sponge as tightly as possible to get a nice roulade.

To get a tight roulade, use a baking tray to help.

To do this, fold the baking paper over the roulade, hold the baking paper firmly with one hand then, with the other hand, push your roulade with the tray as shown in the second photo below.

Be careful not to press too hard to avoid cracking the sponge.

Place the roulade on a nice serving plate! ;-)

Decoration

We will decorate our roulade with the 50gr of goat cheese filling set aside just before.

In a piping bag, fit a petal nozzle N°104 and pipe a pretty wave along the roulade. The wider part of the nozzle should be against the sponge.

Pour the reserved fig compote into a small piping bag.

Pipe a few small dots of compote.

Arrange a few fig quarters and for a floral touch, scatter some edible dried flowers.

And here is the result, a magnificent fig-goat cheese roulade!

This recipe is perfect for your future brunches or as an appetiser.

The roulade will keep for 2 days in the fridge well wrapped!

Wishing you a lovely Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.