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Herb and tomato roulade | Herb and tomato roulade |


Serves: Makes 20 rolls

Cooking time: 12 minutes .


  • 1 bunch washed watercress
    1 tablespoon chopped parsley
    1 tablespoon 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 tablespoons cold water


  • Preheat oven to 375 degrees. Line a jelly roll pan 8-inch by 12-inch 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.
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