Rosehip & Hibiscus Infused Raspberry Chocolate Swiss Roll

Methods and Directions

• Pre heat oven to 220°C. Cook 80g Raspberry with 20g sugar until reduced to a consistency.
•  Pour 150ml hot water into a pot and add 20g Rosehip & Hibiscus. Let it brew for 15 minutes. 
• In a separate bowl whisk 3 whole eggs and sugar. Add brewed infusion. Whisk the mixture over a double boiler until thick. Remove from the heat and add raspberry mixture. Whisk well. When the mixture is cool add butter cream and mix thoroughly to form a thick cream.
• Place egg whites in a clean bowl and beat until stiff peak forms. Add sugar gradually and beat until thick and glossy. Then add egg yolk one at a time. Beat well.
• Lightly fold in flour, cocoa powder and warm milk. Pour into a greased baking sheet or Swiss roll tin.
• Bake for 10-15 minutes. Turn out into an oil paper sprinkled with caster sugar. Roll up with oil paper and allow to cool on a wire rack. Then unroll and spread Hibiscus & Raspberry cream on the Swiss Roll and re roll without oil paper. Freeze for 2 hours. Then slice and serve.