100g/3½oz raspberries, halved
100g/3½oz strawberries, quartered
vanilla sugar, for dusting
For the vanilla ice cream, pour the cream and milk into a large pan. Scrape out all of the seeds from the vanilla pods and add them, along with the pods, to the milk mixture. Heat until gently simmering.
Beat together the sugar and egg yolks in a bowl. Carefully pour a little of the hot milk and cream mixture over the eggs, whisking continuously to prevent the eggs from scrambling. Add the rest of the hot milk and cream mixture and whisk well. Transfer to a clean pan and cook over a low heat, stirring continuously until thick enough to coat the back of a wooden spoon. Remove from the heat and leave to cool. Transfer to an ice cream machine and churn according to manufacturer's instructions.
Spoon the ice cream into a piping bag and pipe four 2cm/1in thick tubes of vanilla ice cream onto a layer of cling film (each tube of ice cream should be the same length as the width of the baking sheets you will use to bake the sponge). Roll the clingfilm around the tubes of ice cream and wrap together tightly to make a cylinder. Repeat the above step on another sheet of cling film so you have two cylinders of ice cream. Tie the ends of each cling film cylinder into knots and freeze until needed.
For the sponge sheets, preheat the oven to 190C/375F/Gas 5. Whisk the eggs and sugar together in a bowl until light and fluffy, then gently fold in the flour until well combined. Pour the batter onto two shallow baking sheets lined with baking paper and bake for 4-6 minutes, or until just golden-brown. Transfer to a wire cooling rack to cool.
For the raspberry and thyme jam, place the raspberry purée and lemon thyme into a saucepan and bring to the boil. Mix the pectin and sugar together in a small bowl and gently sprinkle over the purée in the saucepan, whisking continuously.
Bring the mixture to the boil again, then reduce the heat and simmer until the mixture reaches 104C/219F on a sugar thermometer. Remove from the heat, and pass through a chinois into a bowl. Cover with cling film and place in the fridge for at least one hour to set.
Blend the jam with a hand blender until smooth, spoon into a piping bag and refrigerate until needed.
Spread the golden-brown side of each sponge sheet evenly with raspberry and lemon thyme jam. Unwrap the ice cream cylinders and place one at the bottom end of each sponge. Roll the sponge around the ice cream once only, trimming off any excess sponge. Wrap each roll tightly with cling film and place in the freezer. Remove from the freezer five minutes before serving.
For the raspberry jelly, place all the ingredients except the gelatine into a bowl and set over a pan of gently simmering water until melted and bright red in colour. Pass the liquid through a sieve and measure out 500ml/18fl oz of the liquid.
Squeeze the excess water from the soaked gelatine, add to the hot jelly liquid and stir until melted. Pass through a sieve into a bowl and then chill in the fridge until set.
For the berry salad, mix the berries together.
To serve, cut each arctic roll in half to give you four portions. Roll each portion in vanilla sugar and place the portions onto individual serving plates. Spoon the berry salad alongside and sprinkle with sawarak pepper. Spoon the jelly next to the berry salad and serve at once.
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