Leek Roulade with Ricotta Corn filling

Edit

Recipe's preparation

Preheat oven 200°C
Grease 2 swiss roll pans 25cm x 30cm and line with baking paper.
In "Closed lid" , Melt 60g butter 3 minutes 60° speed 2
Add garlic and chop 10 seconds speed 7
Add the leeks and cook 5 min.s 60° "Gentle stir setting"
Scrape down bowl
Cook another 5min.s 100° "Gentle stir setting" or until leeks are soft.
Transfer to separate bowl.
Clean blade

Bechamel Sauce

Make bechamel sauce using TM6 method but using these weights for ingredients and omitting nutmeg
120g butter
500g milk
117g flour
1/4 tsp salt
Grind of black pepper

Fold in the egg yolks 1minute speed 4
Then using a spatula fold in drained leeks.
Transfer to clean bowl

Final mixing of Ingredients

Whip egg whites until stiff in a clean dry bowl
Using a large metal spoon fold egg whites through leek mixture .
Pour into the 2 prepared pans and bake 15 - 20 minutesor until puffed and golden.

Preparing Roulade

Place clean tea towel on wire rack and sprinkle with parmesan cheese.
Turn the roulades onto tea-towels and carefully remove lining paper. Spread roulade evenly with filling.
Hold tea towel with both hands, gently lift and roll roulade from wide side. Serve warm

Filling

Beat cheese in a small bowl with electric mixer until smooth. Stir in corn and chopped chives.