Watercress and spinach roulade with bacon

Tags: starter, fancy, made
Lu likes to decorate the roulade with fresh vegetables to make it look like an insect.
19 steps
watercress sponge Spread cheese over sponge, sprinkle bacon mixture over. Use towel to help roll it up. Serve with lemon hollandaise sauce.
60g butter   heat Pour into greased and lined Swiss roll tin, 25x30cm. Bake in moderately hot oven 25 minutes or until puffed and golden brown. Turn into wire rack covered by damp teatowels, carefully remove lining paper. Cool to room temperature
1/3 cup flour   cook 1 minute
1 cup milk   stir in gradually, boil and thicken
1 cup watercress chopped finely   stir in
250g frozen spinach thaw, heat until evaporated
1/3 cup parmesan
4 egg yolks
4 egg whites beat until soft peaks form fold in
4 rashers bacon chop   cook until crisp
1 clove garlic crush
185g can pimentos drain, slice   stir in
2 tablespoons basil chop
250g cream cheese   beat until smooth
2 tablespoons cream   stir in