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Using whole milk, rich cream, fresh butter, real eggs, pure cane sugar and perfect fruits, each dessert is made with the finest natural ingredients and definitely no artificial preservatives, flavours or colourings.

The range of Bonne Maman chilled desserts can be found in Tesco, Waitrose and Ocado.

 

 
   
 

This spring, as a taster of what you can expect to find in “Bonne Maman: The Seasonal Cookbook” why not try this delicious Chocolate and Strawberry Roulade, which makes a wonderful Easter dessert, perfect for sharing with your family and friends.

Bonne Maman’s new cookbook is available from Waitrose, Waterstones, WH Smith or Amazon.co.uk in hardback. RRP £16.99.

 
   
 

175 g (6 oz) plain chocolate, roughly chopped, plus extra for chocolate curls to decorate
6 large eggs, separated
175 g (6 oz) golden caster sugar
Icing sugar, to dust
Single cream, to finish

1 x 300 ml carton double cream
Finely grated zest and juice of 1 small orange
6 tbsp Bonne Maman Strawberry Conserve


1. Preheat the oven to 180°C (fan oven 160°C), gas mark 4. Line a 28 x 38 cm (11 x 15 inch) Swiss roll tin with non-stick baking parchment, making sure the top edge is about 2.5 cm (1 inch) above the level of the tin.
2. Put the chocolate in a small heatproof bowl with 150 ml (¼ pint) water and melt slowly over a pan of gently simmering water. Stir until smooth, then leave to cool slightly.
3. Whisk the egg yolks and caster sugar together using an electric whisk (mixer or hand-held) until very thick and pale. Whisk the egg whites until they form soft peaks.
4. Fold about one-third of the egg whites into the egg and sugar mixture using a large metal spoon. Fold in the remaining egg whites. Pour into the prepared tin and bake in the preheated oven for 20–25 minutes or until just firm. Put a wire rack over the tin and cover with a damp tea towel. Leave overnight.
5. To make the filling, whip the cream until it just holds its shape. In a separate bowl, stir the orange zest and 1 tablespoon of juice into the conserve.
6. Dust a large piece of non-stick baking parchment with icing sugar. Flip the roulade, cooked side down, onto the parchment and peel off the lining paper.
7. Spread the roulade with the whipped cream and then dot evenly with the conserve. Roll up the roulade, keeping it as tight as possible, and pull away the paper. Cover lightly with cling film and keep chilled until needed.
8. Decorate with chocolate curls and serve in slices with chilled single cream.
 
 
 

To mark the first retrospective exhibition to be held in the UK of drawings by celebrated French artist, Jean-Antoine Watteau, (1684–1721) Bonne Maman has teamed up with the Royal Academy of Arts to offer you the chance to win a pair of Watteau exhibition tickets.

 
   
 

Closing date for entries is 30 April 2023.