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Pistachio Roulade with Raspberries and White Chocolate
Ingredients
- 70 grams shelled pistachios kernels, plus an extra 15g, roughly chopped
- 4 large eggs (whites and yolks separated)
- 130 grams caster sugar
- 2 tablespoons hot water
- 80 grams self-raising flour
- ⅛ teaspoon salt
- ⅛ teaspoon almond extract
- 20 grams icing sugar
- 300 grams fresh raspberries
- 200 grams white chocolate buttons (or 200g block of white cooking chocolate, roughly chopped into 1cm pieces)
- 75 grams unsalted butter (soft but not oily)
- 280 grams cream cheese
- 270 millilitres double cream
- ⅛ teaspoon almond extract
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