July 2011 Raspberry Arctic Roll with Summer Berries
Raspberry Arctic Roll with Summer Berries
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A nostalgic retro dessert prepared with fresh ingredeints and T.L.C.
To prepare the ice cream, simply purée fresh raspberries and pass through a fine sieve. In a saucepan, bring the cream and sugarto scalding point and remove from heat source. Allow to cool, when the liquid is cool add the puréed raspberries and proceed to churn in an ice cream machine. Once ready, spread several layers of cling wrap onto a clean chilled work surface, spoon the ice cream onto this and stud with fresh raspberries. Roll the cling wrap around the ice cream to create a sausage or log shapes approx. 5cm in diameter and 30cm in length. Roll the log tight with cling wrap. Place this into the freezer overnight to set. To prepare the sponge; pre-heat the oven to 190 oC and line a flat baking sheet with parchment paper. Place 80g of caster sugar upon a seperate piece of parchment paper and place in the oven for 2 – 3 minutes to warm through, meanwhile whisk the eggs until white, light a fluffy, remove the sugar from the oven and gradually add to the whisked eggs, continue whisking until thick and doubled in volume. Fold into this the sieved flour lightly together with the zest of one finely grated lime. Spread the sponge mixture approx. 0.5cm thick onto the baking tray with a palette knife, bake for 4 – 5 minutes and once cooked remove from oven immediately and sprinkle the sponge with caster sugar. Keep the parchment paper on the sponge and roll the cake like a Swiss Roll. Once cool, unroll and spread a thin layer of raspberry jam over the inside of the sponge, remove the prepared ice cream from the freezer and place onto the sponge. Re-roll into sausage shape again, using cling wrap and return to the freezer until required. To serve, slice the Arctic Roll into portions and serve with thick Guernsey Dairy Cream, Soft Summer Berries and decorate with a sprig of Fresh Guernsey mint. |
