“Find something you’re passionate about and keep tremendously interested in it.”
Julia Child 
ARTISTIC INSPIRATIONS OF THE CHOCOLATE KIND!
Its amazing how simply you can get inspired from foodies on the wonderful web. And most certainly distracted too. Doughnuts of every kind have been doing the rounds & I have scribbled recipes endlessly trying to zero in on the one I was to make this morning. I had one from Susan’s, another from Aparna’s & a 3rd from Madam Chow…but I got terribly distracted at the bazaar & picked up fresh strawberries instead of yeast! Perils of an overactive mind!
DH’s voice last night rung in my head! Hmmmmm…the kids had been on my case to make a strawberry swiss roll (requested the daughter) & a chocolate one (pleaded the son)! How about both…a 2-in-1…like my friend in babushka land mentioned the other day! So I did a strawberry sponge with strips of differently flavoured creams.
ALL ROLLED UP & WAITING TO BE DRESSED…
Roll now ready, I thought I would drizzle melted chocolate over it or a ganache…but got inspired by something I had seen on Art You Eat…chocolate art by both Arfi & African Vanielje. So here’s what’s for dessert tonight…An artistically inspired swiss roll served with a strawberry whipped cream! 
Light, airy, beautiful…
I love the idea of a swiss roll. Minimum ingredients, no recipe pages needed after you make it a couple of times, baking time of 10 minutes, & dress it or don’t…it tastes great both ways. Play around with flavours; my next one is probably going to be a coffee sponge with a mocha filling!
Ingredients:
Eggs – 3
Castor sugar – 1/2 cup
Flour – 1/2 cup
Strawberry essence – 1 tsp
Filling:
Whipping Cream – 200ml
Strawberries – 200gms (Reserve 5-6 for serving)
Castor sugar 3-4 tbsps (adjust according to tartness of berries)
Dark chocolate for topping
Method:
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Preheat the oven to 180 degrees C. Line, grease & dust a swiss roll tin.
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Beat the eggs, essence & sugar till mousse like (almost 10 minutes).
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Lightly fold the flour in 3 goes in figure 8 movements (so as no to release the air bubbles).
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Gently turn into prepared tray & bake for 10-12 minutes till light brown & spongy.
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Turn onto a kitchen cloth sifted with castor sugar. Remove lining & roll the cloth into a firm roll.
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Leave to cool. Unroll only once cooled.
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Chop up about 150 gms of strawberries.
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Beat the cream with castor sugar till it holds peaks. Spoon a line in the centre of the roll & grate chocolate over it.
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Mix the chopped strawberries into the remaining cream, & spoon over the rest of the roll. (see picture). Don’t spoon in too much cream or it will ooze out. Reserve left-over cream.
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Gently roll back, taking care not to squeeze the filling out. Place onto serving platter & sift castor sugar over it.
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Drizzle over with dark melted chocolate. Chill well.
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Hand blend remaining cream with essence & a drop of red food colour (optional) to make strawberry cream. Adjust sugar according to taste.
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Slice & serve with strawberry cream & sliced fruit.
Food art…the swiss roll was my canvas!!
A slice I wish I could have shared!
Thank you, all great folk, who have written such wonderful comments. Especially for Ben, who always has a slice reserved for him, & for Pat, who’s got the fork ready!