Try this delicious Rosella Jam and Native Mint Roulade recipe from Chef Matt Golinski.
Matt Golinski became a household name in Australia when he joined the cast of the popular TV show Ready Steady Cook. Now, he is the Consultant Executive Chef at Peppers Resort in Noosa, the Gympie Food and Culinary Tourism Ambassador, as well as a passionate advocate for local produce and the slow food movement.
150g Rosella Jam (*see recipe below) or raspberry jam if Rosella jam is not available
4 egg whites
150g castor sugar
1 tsp cornflour
1 tsp white vinegar
300ml cream, whipped
¼ cup native mint (or regular mint)
Icing sugar, for dusting
1/3 cup water
2 tsp agar powder
- Preheat the oven to 160°C. Line a 25 x 40cm baking tray with baking paper.
- Beat the egg whites using the whisk attachment of an electric mixer until they form soft peaks. Slowly add the sugar and beat for 5 minutes or until the sugar has dissolved.
- Gently fold in the vinegar and cornflour and spread the meringue in an even layer on the lined tray. Bake for 20 minutes.
- Lay out a clean tea towel and cover with a piece of baking paper.
- Sprinkle evenly with icing sugar and turn the meringue out onto the baking paper.
- Peel away the lining paper and replace with a new piece of baking paper, then roll up tightly in the tea towel, starting from the short side. Allow to completely cool then unroll and remove the top sheet of baking paper.
- Spread evenly with the whipped cream and generously spoon on the rosella jam.
- Sprinkle with half of the mint leaves and roll tightly into a log, using the bottom sheet of baking paper as an aid (like using a sushi mat).
- Gently transfer to a serving platter and dust generously with icing sugar
- Serve each slice sprinkled with the remaining mint.
Rosella Jam Recipe
Rosella’s are a native Australian fruit that have a tart berry taste and are high in Vitamin C. They work well in jam, jelly, sauces and salads. Rosella jam is readily available pre-made, but if you’d like to make your own you can following Matt’s recipe below.
Remove the outer calyx’s (the red bit) from the rosellas, reserving the inner green pods. Place the pods in a small saucepan, cover with cold water and bring to the boil. Reduce heat and simmer for 30 minutes. Strain and discard the pods, keeping the liquid (it contains the pectin to help your jam set). Place the rosella calyx’s into a medium saucepan and add the pod liquid (it doesn’t need to cover the fruit, it will cook down very quickly).
Simmer over a low heat until the fruit breaks down in the liquid, then measure the amount of pulp you have, and add the same amount of sugar by volume. Simmer over a low heat until the jam becomes very thick, stirring occasionally. When I think mine is ready, I like to put a little bit on a saucer and put it in the fridge to check that it sets firmly enough. Pour the jam carefully into heat proof sterilised jars.