See Also: Meringue roulade with chestnut and cream filling (meringue roulade con marrons glaces)(recipes)
Winter hazelnut meringue cake with chestnut brandy cream(recipes)
Courgette, carrot and sesame roulade with creamy leek filling(recipes)
Chocolate roulade with praline cream(recipes)
Chicken Broccoli Roulade with Parmesan Cream Sauce(recipes)
Lavender meringue ice cream(recipes)
Chocolate and marrons glaces tart(recipes)
roulade(dictionary)
Chocolate roulade(recipes)
Spinach-Stuffed Roulade(recipes)

Homosexual (health) and Meringue roulade with chestnut and cream filling (meringue roulade con marrons glaces) (recipes)


Homosexual (health)


Characterized by same-sex contact, either as a genital act or as a long-term sexuoerotic status [from Greek, homos, same + sex]. It is analogous to left-handedness in being not pathological in itself, though not conforming to the statistical nor the ideological norm, and not being exempt from Other pathology. A homosexual person is able to fall in love with, and become the pairbonded sexuoerotic partner of only a person of the same morphologic sex (homophilic homosexual). Homosexuality is not a paraphilia but a gender transposition, variable in extent and degree. Paraphilias may occur in association with either homosexual or heterosexual pairing.





Meringue roulade with chestnut and cream filling (meringue roulade con marrons glaces) (recipes)






Serves 8



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



For the meringue: 4 large eggs, whites only 140g/5oz of caster sugar 1 tbsp corn flour 1 tbsp lemon juice 85g/3oz of toasted hazelnuts, chopped vegetable oil, for greasing For the filling: 290ml/10fl oz whipping cream 340g/12oz marrons glacés (candied chestnuts), plus extra to decorate chocolate sauce, to serve



Method



1. Preheat the oven at 150C/300F/Gas 2. 2. Prepare the meringue: using an electric mixer beat the egg whites and lemon juice to soft peaks. Start adding the sugar and cornflour gradually while still beating. Stop beating when you reach very stiff and glossy peaks. 3. Place a sheet of parchment paper (not greaseproof paper, the meringue will stick to it) on to a Baking sheet. Brush it with vegetable oil. Pour the mix evenly in the shape of the sheet. 4. Sprinkle the nuts over the meringue. Put in a preheated oven. Bake until the top is pale golden brown and the centre is still soft. About 25-30 minutes. 5. Leave to cool in the fridge before rolling. Run a long sharp knife between the meringue and the parchment paper to loosen it, then break the meringue gently with your hands so you can roll it. 6. Now prepare the filling: whip the cream to stiff peaks, then mix in the marrons glacés bits. 7. Spread the mixture onto the meringue. 8. Roll the meringue tightly but gently with the help of the parchment sheet. When ready to serve, dust with icing sugar, decorate with marrons glacés and then slice it. Serve with a chocolate sauce.