He’s so chill making this. I saw the words”meringue” and “roulade” next to each other in the title and got stressed out.

@Ottolenghi

Жыл бұрын

Don't stress, it's easier than it looks!

@festiefairy

Жыл бұрын

🤣💟

@Hnotan

Жыл бұрын

Hearing you LOL

@debbiemcgugan374

Жыл бұрын

🤣🤣🤣

@angellas.1314

Жыл бұрын

Right!!😅

I made it this weekend, it was easier than I thought and absolutely delish! my mum even called it a 'show stopper!' thanks guys 👏🏻

Oh my! The burned honey is divine. I could not believe that a. olive oil (and bay leaves) b. orange would go so well with apple. This is now officially my favourite dessert! Thank you for sharing.

@Ottolenghi

Жыл бұрын

Such a great combo

what a great recipe with incredibly easy to find ingredients that anyone can get from a supermarket. 10/10

I made this dish today for a family meal. One of the guests has gluten intolerance so it fitted the bill nicely. My goodness. It exceeded all expectations and was devoured with great pleasure by all the guests. This is going to be one of my go to desserts, the flavours are amazing. Thanks guys x

amazing recipe! MORE OF JENS PLEASE! what a delight he is!

This looks absolutely unbelievable! I am definitely going to try make it. Thank you for sharing.

Exciting! So original and gluten free to boot. Will definitely make. Thank you.

I made the meringue roulade with rose petals and raspberries from your book „Plenty More“ ( in German: Vegetarische Köstlichkeiten) and me, my family and all my friends loved it. Great recipe ❤

I make meringue roulades every couple months and will definitely add this to the list for the holidays. My family fights for the end pieces as they are the crunchiest so I never cut them off. Great job !!

The other extra good thing is your humor! I will be making this! Thank you!

This is amazing Yotem. Brilliant recipe.

Great recipe, really nice for the cold days

Can’t wait to make this! I’m one of the Lemon Tarts and have been a fan since a friend gifted Plenty.

They are both mouth watering and delicious.

looks pretty simple but so delicious.

I didn’t realize there was a new cookbook, just checked that it’s coming out Oct. 18th in the US. Can’t wait to make and taste this. It looks delicious. Anything with merengue is the best! I’m also curious for the cover’s recipe because his pasta recipes are some of the best. Papardelle with harissa, olives and capers is probably my all time favorite. 😋

Both looked so delicious. 👍

Scrumptious can’t wait for next recipe 😋

I will try this!! Beautiful!!

The apple meringue looks lovely!!!!

Brilliant idea this roulade. Will turn it into a Bouche de Noel 👌🏼 You’re a genius! We love everything you make, thank you 😋🙏🏼

Woa… looks amazing. Will try this rwcipe

This looks so good love your recipes 😊

So excited to make this YUM

Thankyou so much guys .I did the roulade with apples and the result was fantastic. You are the best. 👏👏👏👏👏👏👏👏

@Ottolenghi

Жыл бұрын

We're so pleased! 😍

WOW! It looks fantastic! I love the variation at the end too. Thank you for sharing these wonderful recipes. 😀💖🙌✨

@Ottolenghi

Жыл бұрын

You're welcome. Thank you for watching!

Something must beautiful what I saw. Please more and more.

Great desert , will make it for Christmas lunch 🧑‍🎄

That's going to be my bûche de Noël for my family for this holiday

@Ottolenghi

Жыл бұрын

Hope you enjoy them! Greetings from London :)

like a rosh hashana yule log😍

@Ottolenghi

Жыл бұрын

We never thought of that but Yes!!!

So beautiful and original

Yum! 😍

Wouldn’t it be so much easier if you just came to my place to cook it? Looks amazing

@Ottolenghi

Жыл бұрын

It would ;)

I'm definitely going tobtry this. Thanks guys👌👌

@sylviasolder7389

Жыл бұрын

I made this last weekend & MY OH MY it was soooo good. I thought it would be very sweet but it was just soo perfect balanced. So thank you so much for sharing your knowledge. I WILL BE MAKING THIS AGAIN😉😉

It is amazing...

This looks beautiful! I'm going to make it for my family's Christmas gathering.

@Ottolenghi

7 ай бұрын

Let us know how it turns out!

Stunning ..... I'm going to try using the light brown sugar! I have made a similar one befire using caramelised pears & almonds. (Hello from South Africa)

You're the man, and team. Giggles

Amazing

can't wait for next week getting otk no. 2 in germany!

@Ottolenghi

Жыл бұрын

So are we!

Yaaay otk is back!

@Ottolenghi

Жыл бұрын

Yes, we are!

We have similar meringue dessert in the Phil but we spread egg custard instead of apples then roll it up...When sliced looks beautiful with yellow centre.

I could eat the whole log in one sitting, meringue rocks

i love u ottolenghi a new fan here ☺️

@Ottolenghi

Жыл бұрын

Welcome!

Wonderfull gluten free dessert!

Wow. I am gng to make it. Hv done lots of pavlovas. It's simple

The German baker ❤❤

😍

💞

Yotam's become such a dessert guy now. 🤭

This was an amazing recipe, with incredible flavour, thank you for sharing. While I had lovely soft shell on the pav the centre was a little flat. Any tips to help with this? I’m not sure whether the oven was too hot or I over beat the egg whites. Presentation was also simple and looked 100%.

@Ottolenghi

Жыл бұрын

That's totally fine, our meringue is a little flat in the middle too. It's the price you pay for a bit of squidge. Glad you enjoyed it!

love this recipe!! just made it, second time, and was wondering. how long do you this it'll keep in the fridge?

@Ottolenghi

2 ай бұрын

Hi, it will keep 2 - 3 days in the fridge no problem.

Oh my word this looks absolutely delicious! We're having a summer Christmas here in South Africa. Thinking to use nectarines instead. Do you think it would work?

@Ottolenghi

Жыл бұрын

That would definitely work. You won't have to cook the nectarines as long as the apples but this should work well. Let us know how it turned out!

just pre ordered new book ! Hello Jens ! where can we find the hazelnut variation ? thank you !!!

@Ottolenghi

Жыл бұрын

The hazelnut variation is more of a suggestion rather than a proper recipe to show how versatile the roulade is. Hope you like it!

THIS dish looks near perfect. I'd love to do a coffee infused version, with dark chocolate drizzle.

@Ottolenghi

Жыл бұрын

Let us know how your coffee version goes! Sounds delicious

How should I store the meringue to assemble it the next day? Also, can I use dried bay leaves instead of fresh ones? I’d be super happy if you could answer! Thank you

@Ottolenghi

Жыл бұрын

The meringue should be kept in a cool, dry area (your cooled down oven is a good spot) and can be covered with a tea towel. We hope that's helpful.

Does the cornstarch help to stabilize the meringue?

@Ottolenghi

Жыл бұрын

It does. :)

Google must be listening to us! We just had your wonderful Celebration Rice (from the Masterclass site) with salmon. Now I see this in my KZread feed. Quick question. Did you spray or oil the bakibg paper to prevent sticking, or will the meringue just pull off?

@Ottolenghi

Жыл бұрын

No need for oil, the paper will peel off easily.

Amazing recipe! Is the Extra Good Things book fully vegetarian?

@Ottolenghi

Жыл бұрын

It isn't but most of the recipes are.

I'm sure you get this asked a lot, but where can I get the blue pan you keep using in your videos? I've been looking for one just like it.

@Ottolenghi

Жыл бұрын

The blue pan is by a very well known cast iron cookware brand :)

@sharoi33

Жыл бұрын

it's from La creucet, Sur la table has it if you are in the US

How long could I make the finished roulade in advance. Could I make it the day before?

@Ottolenghi

8 ай бұрын

We wouldn't suggest assembling the roulade the day before as the meringue base will get soggy. You can make all the elements (meringue, apples, cream) the day before and assemble on the day. Hope that's helpful!

@BelindaLeacock-jo2tg

8 ай бұрын

Many thanks for your advice.

Is the amount of Apples after slicing or before? Also are your cookbooks only metric measurements? My oven doesn't translate to 392 degrees F

@Ottolenghi

6 ай бұрын

The amount of apples in this recipe is after peeling, coring and slicing and the oven temp should be 400F in a non-fan oven (standard North American setting). All our cookbooks published in North America have been converted to cups/Fahrenheit. Let us know if you have any other questions.

Omg. It’s the middle of the night, I am hurting from how much I want this right now. I’ld prolly sell my soul if asked. If a food replicator ever becomes a thing this betterbe in it!

@Ottolenghi

Жыл бұрын

It's soul-selling roulade for sure! 😂

Absolutely beautiful ❤️

Great..more please. Number of egg whites was not mentioned….?🙏🇨🇦

@Ottolenghi

Жыл бұрын

Yotam used 250g of egg whites (approx 6 eggs) but you can see the detailed recipe via the link in the video description. Enjoy! :)

My last roulade turned out triangular lol

@Ottolenghi

Жыл бұрын

How did you manage that? 😂

@ally1827

Жыл бұрын

@@Ottolenghi My lack of ability to follow recipe instruction ROLL the roulade 🤣

Great presentation but can not find the receipt with the exact measurement of the components

@Ottolenghi

Жыл бұрын

There's a link in the video description but here it is: bit.ly/3R582oV

Pity not to give measures but it looks scrumptious.

@Ottolenghi

Жыл бұрын

You can find the full list of ingredients and written method via the link in the video description. Enjoy! :)

@TheSapphire51

Жыл бұрын

@@Ottolenghi thank you. It looks so good I will try it out tomortow and have ordered the book.

Dear Sir’s. I am not very sweet’s eater but I want to tell you that I want a piece of that. Your new viewer. Ana Marie Hilario VIVERO ✌️😉✌️

Great recipe! Great cook! But don't call it Pavlova. Thats original with passion fruit. I will try this as soon as possible.

The meringue looks as thin as a piece of cardboard - surely a meringue roulade should be thicker and much more lighter and airy than what we see here...?

does anyone know why cooks never use spatulas in videos, whether online or on tv? is it just that it looks awkward or unpleasant? because the constant setting aside of unscraped bowls has bothered me my whole life and it doesnt seem like theyre going to stop any time soon so i just want to know if theres a real reason lol

@Ottolenghi

Жыл бұрын

Ha! There's quite a simple answer to this, filming time is limited and precious so if we've used enough of cream etc, we'll put the bowl aside. It's also not so interesting on camera. But fear not, we eat every last scrape!

The finished product looks beautiful, but I strongly dislike the z*st in the cream. I also dislike the c*nnam*n in the meringue.

@Ottolenghi

Жыл бұрын

Feel free to leave them out :)

So basically a fancy Brazo de Mercedes

@Ottolenghi

Жыл бұрын

We haven't tried Brazo de Mercedes but looking at recipes online, apart from the shape, looks quite different 🧐. Now searching for one 🤤🤤

Sounds so decadent. Thank you for sharing the chemistry behind the use of brown sugar. - @curry.and.chips