June 23rd, 2011

Strawberry Arctic Roll

This recipe epitomises a trip down memory lane, and a touch of nostalgia. Creating recipes and dishes to serve at the British Larder is something we take seriously. I try to put as much thought into it as possible, to look at our ethos and what we stand for. Somethings in life are simple and cooking here for us is not about re-inventing the wheel – it’s about food that makes us smile, evoke conversation and sometimes lots of great memories, not only for the staff but also for the customers.

This recipe is dedicated to two of our regular customers; Gloria and Denis Lee. When I first served arctic roll for Gloria the look and smile on her face is imprinted in my mind. I shall never forget that moment because of the sheer joy and happy memories this dish brought back to Gloria was a picture in itself. She did not have to say anything, her face painted the most wonderful picture and her smile spoke a million words.

I love strawberries, they’re perhaps one of the most fragrant fruits for me, and when I close my eyes and smell a sun ripened strawberry it brings back memories of my childhood and visits to the PYO farm with my family. Dad used to love eating strawberries with a sprinkling of sugar and lots of whipped Chantilly cream.

As I’m now writing this post I can smell the strawberry jam being cooked in the kitchen. We are jamming and bottling it to be sold from the bar. I hope the smell of the cooking jam will remain as a happy memory of summer at the British Larder.

The beauty of this recipe is that everything can be made in advance, at least three days when needed for a special event, and if you have a fantastic old fashioned dish it springs to life and sparks good conversation around the dinner table.

For the Strawberry Jam

  • 500g jamming sugar (sugar that contains pectin)
  • 500g fresh English strawberries, washed, hulled and cut into quarters
  • Juice of ½ lemon

In a medium heavy based saucepan sprinkle the sugar over the strawberries, followed by the lemon juice. Leave to marinade for 30 minutes. Dissolve the sugar over low heat, stop stirring once the jam starts to boil, cook the jam to 110°C, and transfer the jam to a clean container and leave to cool completely.

For the Strawberry Ice Cream

  • 500ml Strawberry puree, (make your own by blending ripe strawberries, measure the strawberry puree to be 500ml)
  • 300ml double cream
  • 150ml full fat milk
  • 125g caster sugar
  • 200g English strawberries, hulled and cut into quarters

In a large container whisk the strawberry puree, milk, sugar and cream. Refrigerate for 2 hours. Churn the ice cream.

Once ready layer clingfilm on a clean chilled working bench, spoon the ice-cream on the clingfilm and arrange a row of the strawberry quarters, roll the ice-cream into a sausage 4cm in diameter and about 20cm long. Roll all the logs and place them in the freezer overnight to set.

The following day prepare the sponge and continue making the arctic roll.

For the Sponge

  • 5 large free range eggs
  • 100g caster sugar + extra for dusting
  • 80g plain flour, sifted twice
  • Zest of one lemon

Pre-heat the oven the 200°C and line a baking tray with parchment paper.

Whisk the eggs and sugar until thick and doubled in volume. Fold in the sifted plain flour and lemon zest.

Using a pallet knife to spread the sponge about 0.5cm thick on the parchment paper using the whole size of the sheet, bake for 4-5 minutes in the preheated oven and once cooked immediately sprinkle the brown side with caster sugar, keep the paper on and roll the cake up like a Swiss roll. Leave to cool completely. Do so with the rest of the sponge mix. Each sheet of sponge should cover at least two strawberry ice cream logs.

Assemble the Arctic rolls: spread strawberry jam on the white side of the sponge, unwrap the strawberry ice cream log and place it on one side, roll it up tightly and cut the sponge where the two edges meet. Wrap it again in clingfilm and return to the freezer to set. Repeat the processes with the rest of the ice-cream logs.

To Serve:

Slice the arctic roll into serving size portions, spread some of the strawberry jam on the plate, arrange the arctic roll and serve with a small portion of goat milk panacotta topped with strawberries macerated with thyme and balsamic. Garnish the plate with hydrated strawberry crisps and strawberry sherbet.

Makes 12 - 16 portions


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10 Comments to “Strawberry Arctic Roll”

  1. Jonny & Amy says:

    Whoever said “nostalgia isn’t what it used to be” was right. This is nothing like the limp, freezer burned arctic rolls of my youth. In fact, it’s not really a fair comparison since the British Larder is nothing like the Bernie Inn. I guess the trick is keeping the ice cream cold enough to remain firm without freezing the sponge and making it all dry and hard. Lovely presentation!

  2. Esther says:

    In answer to the question about caster sugar in the USA, I believe the equivalent is “superfine” sugar. You can always briefly blitz granulated sugar down a bit if it’s important to a recipe… Hope that helps!

  3. Y says:

    So beautiful! I didn’t grow up eating arctic rolls but can see why they would have been popular.

  4. This is a lovely dessert. I haven’t made a jelly roll in ages. This would be excellent for a larger party.

  5. Michelle says:

    That is a stunning dessert Madalene. You are so generous with your recipes! I have loads of strawberries and something like this is right up my alley… we’re having a Canada day party soon, so I am going to make this for the dessert (I can already hear the ‘oooohs’ :-) )

    I made your cider mussels a few weeks ago, and they got a BIG thumbs up from all of us! Absolutely gorgeous! Thanks again.

  6. That is like no Arctic roll I remember – much more refined – and less like you’d want to eat a whole roll. I’m going to try your strawberry jam recipe next time as it is slightly less sugar than the one I use and although yummy is a little too sweet for me. I know, too sweet jam, what an irony!

    Can’t get over the fact you’re doing strawberries and I’m thinking about experimenting with parsnips and almond muffins. That seasonal dissonance is driving me crazy.

  7. Hello. I have a fair number of British cookbooks most are historical facsimiles. They often refer to ‘castor sugar’ what is that compared to what we have the US? We have granulated sugar, powered sugar and brown sugar. I have always assumed granulated sugar is the equivalent to castor sugar…is that a good assumption? Thanks ag

  8. Madalene says:

    Hi Angela,

    It’s a bit difficult for me to say as I never baked in the US or needed to purchase “caster sugar”.
    Here in the UK we have granulated sugar which is coarser than castor, great for a spoon full in your tea, less popular for home baking. Then we have caster sugar which is finer but not powdered, that is called icing sugar. The caster sugar is perfect for baking as it’s finer it creams easier.
    I guess that for you the granulated sugar will be the best to use.

    Happy Baking,
    Maddy

  9. I’ve been making a lot of strawberry ice cream lately, so I was happy to find this gorgeous dessert to dress the ice cream up for a dinner party. Beautiful!

  10. Kavey says:

    That looks utterly superb!

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