Summer Fruit Roulade with White Chocolate

Pre-heat oven to 180c
Whisk egg whites and sugar to a stiff meringue
Fold in the egg yolks
Sieve the cocoa powder onto the meringue and gently fold it in
Spread onto silicone paper
Bake for 10 minutes
Once cooked, place a layer of silicone paper on top and flip the sponge layer upside down to cool. This prevents a hard skin from forming on the sponge

Bring the cream and the glucose to the boil
Pour over the Callebaut ruby chocolate callets and emulsify
Cool the ganache to 40-45c

Fold the ganache through the lightly whipped cream

Warm the milk, cream and glucose together and then bring to the boil
Soften the gelatine in cold water and add to the liquid
Add in the Callebaut W2 white chocolate callets and emulsify with a hand blender
Slowly pour in the cold whipped cream and emulsify
Allow to set in the fridge over night

Place the cream into a mixing bowl and gently whisk until soft peaks form
Temper the chocolate to 31c and then add in the grape seed oil

Place the meringue sponge sheet onto silicone paper
Spread a layer of the ruby mousse on top of the sponge
Top with mixed berries
Gently roll to a Swiss roll shape and then freeze
When frozen cut into portions and stand them up
Mask the outside of the cake with the ruby mousse and roll in ruby blossoms
Place the whipped ganache into a piping bag and pipe a bulb of ganache on top before decorating with fresh berries