Recipe - Squash Roulade

3 Eggs; separated
1 pound Squash puree
1 pn Ground allspice
2 ounce Gruyere cheese; grated
Salt
1 teaspoon Sesame seeds

FILLING
4 ounce Fromage frais
2 ounce Walnut pieces; chopped quite
small
2 tablespoon Coarsely chopped fresh herbs

Pre heat the oven to 190C. Line a Swiss roll tin with baking parchment. Cut
another sheet of parchment large than the tin for turning the roulade out.
Dampen a clean tea cloth and wring it out well.

Beat the egg whites to soft peaks. Mix the egg yolks, squash puree,
allspice, cheese and salt thoroughly, then gently fold in the egg whites.

Pour the mixture into the prepared tin and smooth it into the corners
evenly. Sprinkle the sesame seeds on top. Bake for 1520 minutes until it
feels firm to the touch. Take it out of the oven and leave it in its tin
for a couple of minutes, then put the spare sheet of parchment over the top
and turn it out onto this. Put the tin aside and carefully peel off the
parchment it was baked in. Lay the damp tea cloth over the top and leave to
cool.

Stir the chopped herbs into the fromage frais, then spread this over the
roulade with a palette knife. Using the parchment it is resting on to help
you, roll up the roulade and set it on a serving dish with the join
underneath. Cut slices with a sharp knife to serve.

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