Ethereal Rice Roll with Chocolate Mousse and Raspberries

This roll is true proof that gluten-free desserts can be incredibly delicate and light. The use of Ecosem whole grain rice flour, ground in a stone mill, gives the sponge a airy texture that rolls easily and melts in your mouth. The filling of homemade raspberry jam and fluffy chocolate mousse turns each piece into an exquisite culinary experience.

Ingredients:

For the sponge:

• 4 tablespoons Ecosem whole grain rice flour

• 4 eggs

• A pinch of salt

For the chocolate mousse (cream):

• 100 grams dark chocolate

• 4 eggs

• A pinch of salt

For the filling:

• Homemade raspberry jam

Instructions:

1. Prepare the sponge: Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Add the egg yolks one by one, stirring gently with a silicone spatula. In the same way, add the rice flour spoon by spoon to maintain the air in the mixture.

2. Baking: Spread the mixture evenly in a baking tray (40x30 cm), lined with baking paper. Bake at 180°C with a fan for about 10–12 minutes. Be careful not to overbake it, so it remains elastic.

3. Shaping: Immediately after baking, turn the sponge onto a damp kitchen towel, roll it up, and leave it for 1–2 minutes.

4. Chocolate mousse: Melt the chocolate in a bain-marie and let it cool slightly. Add the egg yolks one by one until a glossy mixture is obtained. Finally, carefully combine this mixture with the stiffly beaten egg whites.

5. Assembly: Unroll the sponge, spread it with a layer of raspberry jam, and then spread the chocolate cream on top (do not overdo it, so it doesn't leak out when rolling).

6. Finish: Roll it up tightly again lengthwise. Leave it in the refrigerator for at least an hour for the cream to set. Optionally, you can spread the remaining cream on top of the roll.

Enjoy your meal!