Ingredients
For
1
servings
120 g egg yolk
220 g blueberry purse
72 g grapeseed oil
104 g cake flour
1.5 g sea salt flakes
210 g egg white
134 g sugar
Preparation
Apply the 80% Whipping Cream on the surface of the 60cm x 40cm Castella Roll. Roll it up like a swiss roll and use a ruler to tighten it up. Check that the roll's joint is underneath. Wrap nicely and place in the freezer for 15 minutes. Remove from the freezer and cut into half, about 28cm each. On top, pipe the remaining 20% Debic Whipping Cream. Decorate with blueberries.
