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HERB AND TOMATO ROULADE
makes 20 slices
1 bunch washed watercress
1 teaspoon chopped parsley
1 teaspoon
grated parmesan
3 eggs, separated
6 ounces softened cream cheese
2
tomatoes
to taste salt and pepper
1/4 teaspoon seasoned salt
1
teaspoon unflavored gelatin
2 teaspoon cold water
Preheat oven to
375 degrees.
Line a jelly roll pan 8 by 12 with parchment paper. Brush with
butter. Remove stems from watercress. Chop and combine with parsley, Parmesan
cheese, and egg yolks.
Whisk the whites, and fold in herb mixture. Spread
over entire surface of pan, and bake 10 12 minutes.
Cool. Peel off the
lining paper. Transfer to a sheet of transparent paper. Peel, seed, and chop
tomatoes. Add to cream cheese. Season.
Dissolve gelatin in water. Melt and
combine with cream cheese mixture. Spread over surface of roulade.
Roll up
like a jelly roll. Chill. Unwrap, and slice into 20 rolls.
