Wednesday, February 10, 2010

Thin Mint and Macadamia Nut Roulade

On my search for more recipes using Girl Scout cookies, I cam across this scrumptios sounding recipe. It was developed by Executive Chef Jason Koppinger of the Outrigger Keauhou Beach Resort in Hawaii. I can not wait to try it out. Anything mixing Thin Mints and Macadamia nuts has to be good!!

Thin Mint and Macadamia Nut Roulade

6 ounces unsweetened chocolate
2 tablespoons Kona coffee
5 eggs, separated
1 cup caster (extra fine) sugar
1 cup heavy cream
8 ounces macadamia nut puree
6 tablespoons confectioner's sugar, plus extra for dusting
whipped cream to serve
1 box (10 ounces) Girl Scout Thin Mint Cookies
Instructions: Preheat oven to 350°F.
Line and butter a 13 x 9 inch pan or jelly roll pan. Use non-stick baking/parchment paper.

Melt chocolate (use the link for instructions if you are new to this, it can be tricky) in a bowl over a double boiler and stir in the coffee. Set aside to cool.

whisk egg yolk

In a separate bowl, whisk egg whites to stiff peaks in a separate bowl, add a little to chocolate mixture then fold in the rest.

Pour mixture into prepared baking pan/sheet and spread to an even level. Bake for 20 minutes, remove from oven, and cover with a dish towel and leave to cool for several hours.

Whip cream until stiff peaks form and add macadamia nut puree and crushed Thin Mints.

Dust a large sheet of parchment paper with confectioner's sugar. Turn the roulade out onto paper. Spread whipped cream/macadamia nut/Thin Mint mixture onto roulade and begin to roll using parchment paper for leverage, keeping it tight. When complete, refrigerate until ready to serve. Cut into slices.

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