Dark chocolate and shiso Swiss roll, black currant ice cream


Swiss roll: 

  • 4 eggs  
  • 90g caster sugar  
  • 30g terra rossa cocoa powder  
  • 70g plain flour  

Shiso crème diplomat:  

  • 20g Shiso Leaves Green 
  • 4 egg yolks  
  • 60g caster sugar  
  • 20g plain flour  
  • 30g corn flour  
  • 290ml whole milk  
  • 250ml double cream  
  • Tahoon Cress


Swiss roll: 

  • Whisk eggs and sugar together until tripled in size.
  • Sieve flour and cocoa powder together and fold into the egg mixture in 3 parts.  
  • Spread onto a lined baking sheet, bake for 8 minutes 160°C.  
  • Allow to cool completely.  

Shiso crème diplomat:  

  • Blanch the Shiso Leaves Green in boiling water for 5 minutes.
  • Whisk the egg yolks, sugar and flours to a smooth paste.
  • Boil the milk with the Shiso Leaves Green once boiled pour over the egg mixture and return to the pan cook out 12 minutes low heat allow to cool in the fridge.
  • Semi peak the double cream, beat an equal quantity of the cold crème pâtissier fold in an equal quantity of the cream to make the crème diplomat.
  • Spread an even layer of the crème diplomat over the cool sponge sheet gently roll to form and even cylinder with an even snail shell pattern in the centre. 
  • Blitz 50g milk chocolate to make the chocolate crumb.
  • To serve with blackcurrant ice cream, grape jam, and a few leaves of Tahoon Cress.  

Recipe: Thomas Leatherbarrow

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