Mint Roll with Lemon Soufflé

1. 1 Fresh mintpack 30 g ≈ $2.20 4 g
2. 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
3. 3 Sugar 10 g
4. 4 Wheat flour 20 g
5. 5 Baking powder 1 g
6. 6 Lemon≈ $4.70 per kg 8 g
7. 7 Gelatin 3 g
8. 8 Sweetened condensed milkpack 380 g ≈ $2.50 25 g
9. 9 Vanilla sugar 8 g
10. 10 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Line a baking tray with parchment paper and grease it lightly. Preheat the oven to 350°F (180°C). Blend mint leaves and eggs² into a smooth puree.

2. Add sugar, flour, and baking powder, then mix well. Pour the batter onto the tray and bake for 7–10 minutes at 350°F (180°C) until lightly golden.

3. Transfer the sponge to a clean kitchen towel, peel off the parchment, and roll it up tightly with the towel to cool.

4. Bloom 10g gelatin in 15ml cold water for 10 minutes. Add another 15ml water, sugar, and lemon⁶ juice, then heat gently over low heat, stirring until the gelatin dissolves—do not boil.

5. Place the mixture in a bowl set over ice water and whip with a mixer until it forms a fluffy foam.

6. Gently fold in sweetened⁸ condensed milk and vanilla sugar, continuing to whip over the ice bath until thickened.

7. Unroll the sponge, spread the soufflé over it, then roll back up and refrigerate for 2 hours to set.

In short

• In the planner this dish is cooked for two days: reheat on day two.