300 mls milk
50 grs plain flour
150 grs butter
100 gr round of goats cheese, site chopped
50 grs parmesan cheese, hospital freshly grated – plus extra for decoration
4 eggs, separated
225 grs shitake or field mushrooms, sliced.
275 grs baby spinach leaves, washed
3 tbsp crème fraiche
Salt & pepper to taste
600 mls double cream
4 tbsp pesto sauce.
Mix together the milk, flour, 50 grs butter in a large saucepan. Bring to the boil over a low heat, whisking like mad until thick & creamy. Mix in the goats cheese & half the parmesan. Allow to cool.
Beat in the egg yolks and season to taste. Whisk the egg whites until stiff, then gently fold them into the cheese mixture. Pre heat your oven to 190C/375F/Gas Mark 5. Line a swiss roll tin with greaseproof paper. Spread the mix on to the tin then bake in the oven for about 15 mins until firm. Allow to cool.
Dust a sheet of greaseproof paper with parmesan. Turn the roulade out onto the dusted paper, gently roll up and set aside.
Melt another 25 grs butter in a pan add the mushrooms and stir fry for 3 mins.
In a separate pan, place the spinach leaves with 1 tsp water and cook until the spinach wilts. Drain well by pressing the water out of the spinach with a potato masher. Add the mushrooms and stir in the crème fraiche. Season and allow to cool.
Place the cream & the pesto sauce in a pan and bring to simmering point. Keep warm.
Unroll the roulade and spread with the filling, Roll up again and place on a buttered baking sheet. Brush with the rest of the butter and sprinkle well with parmesan. Bake for 15 mins until risen & golden.
Serve immediately with the pesto sauce.