Arctic Roll, Berry Salad And Raspberry Sarawak Pepper Jelly


Ingredients For the vanilla ice cream
  • 500ml/17½fl oz double cream

  • 500ml/18fl oz milk

  • 4 vanilla pods, split

  • 200g/7oz caster sugar

  • 200g/7oz free-range egg yolks

For the sponge
  • 10 free-range eggs

  • 200g/7oz caster sugar

  • 160g/5½oz T45 (white flour suitable for baking, available online) flour, sieved

For the raspberry and thyme jam
  • 2kg/4lb 6½oz raspberry purée

  • 20g/1oz fresh lemon thyme leaves

  • 30g/1¼oz X58 pectin (available online)

  • 200g/7oz caster sugar

For the raspberry jelly
  • 500g/1lb 1oz raspberries

  • 200ml/7fl oz stock syrup

  • 100g/3½oz caster sugar

  • 300ml/10½fl oz water

  • 5 vanilla pods, split

  • 1 lemon, juice only

  • ground sarawak pepper, to taste, plus extra for garnish (available in Asian grocers and online)

  • 5 leaves gelatine, soaked in cold water until softened

For the berry salad
  • 100g/3½oz raspberries, halved

  • 100g/3½oz strawberries, quartered

To serve
  • vanilla sugar, for dusting


Recipe Uses 500ml/17½fl Oz Double Cream, 500ml/18fl Oz Milk, 4 Vanilla Pods, Split, 200g/7oz Caster Sugar, 200g/7oz Free-range Egg Yolks, 10...

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