Curd Cheese Roulade with Elder Chutney

For the elderberry chutney, infuse red wine and port with the aromatics and elderberry for 12 hours, then strain, reduce by half and cool.

For the curd roulade, cream butter, add sugar and yolks, fold in lime and orange zest and squeezed curd and the toast cubes, let swell, form into rolls, wrap in foil and steam.

For the breadcrumbs, melt the butter and sweat the sugar and breadcrumbs in it until light. Take 150 ml of the broth for the ice cream, the rest can be thickened with potato starch.

For the ice cream, whip the 150 ml of the broth with the yolks over steam until the mixture binds (about 85 degrees), then let the mixture cool and freeze.

Arrange all ingredients in a pleasing way, arrange the ice cream on the chocolate sponge and serve the curd roulade with elder chutney immediately.

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