This classic arctic roll recipe has been brought bang up-to-date, served with strawberry milkshake and roasted and macerated strawberries.
You will need
- Eggs 4
- Caster sugar 120g, and 1 tsp for macerating
- Flour 85g
- Vanilla extract 2 tsp
- Cocoa powder 30g
- Strawberry ice cream 1 tub, good quality
- Strawberry jam 2 tbsp
- Milk ¼ pint
- Strawberries 18
- Icing sugar 2 tsp
- Lime 1, juice of
- Butter 50g
- Honey 2 tbsp
- Balsamic vinegar 1 tsp
- Preheat the oven to 180°c/gas 4.
- For the vanilla sponge, whisk 2 eggs and 60g sugar with an electric mixer until doubled in volume. Add 1 tsp vanilla extract, fold in 60g flour and put into a piping bag.
- Repeat the process for the chocolate sponge, but use a mixture of 25g flour and 30g of cocoa powder and omit the vanilla. Put into a second piping bag.
- Line 2 standard baking trays with parchment paper and pipe the vanilla sponge in lines across it, leaving a 1cm gap between each line. Fill in the gap with lines of chocolate sponge.
- Bake in the oven for 10 minutes or until the sponge springs back when pressed.
- Allow to cool, then turn out on to a clean sheet of parchment paper. Carefully pull off the parchment and leave to cool.
- For the milkshake, put 2 scoops of ice cream in a blender along with the milk, 4 strawberries, 1 tsp vanilla extract and the icing sugar. Blend until smooth and pour into mini bottles or shot glasses.
- For the macerated strawberries, chop 6 strawberries and mash with the lime juice and 1 tsp sugar then leave for 30 minutes.
- To assemble the arctic rolls, cut strips of paper to fit inside a 10cm diameter ring. Cut the sponge into 6 strips, brush with jam, then roll them round to fit inside the ring. Wrap clingfilm around the bottom of the ring and fill with ice cream. Freeze until needed.
- Halve 4 of the remaining 8 strawberries. Heat a frying pan and add the butter, honey, vinegar and the 8 chopped and whole strawberries to the pan. Keep turning until they’re soft on the outside, but firm in the middle.
- Remove the arctic rolls from the freezer, take them out of the moulds and trim the edges. Put each roll on a plate with a milkshake bottle. Scatter with macerated strawberries and spread the roasted strawberries on top.
Chef’s tip: ‘I particularly love Cheddar strawberries – they are some of the best in the world,’ says Sean Horwood of The Restaurant @ Centurion. ‘The gariguette variety is another a favourite of mine as they are sweet and flavourful. This dish shows how diverse strawberries can be. I also wanted it to be fun!’
Best Western Plus Centurion Hotel, Charlton Lane, Midsomer Norton, Radstock, Somerset, BA3 4BD.