This classy dessert from James Martin is guaranteed to impress and takes no time to prepare. Remember to freeze the strawberries in advance.
500g/1lb 2oz strawberries, hulled, cut in half and frozen in a freezer bag or on a tray
¼ tsp vanilla essence
3-4 tbsp icing sugar
75g/3oz clotted cream
75ml/3fl oz whipping cream
250g/9oz ready-made all-butter puff pastry
3-4 tbsp icing sugar, plus extra for dusting
300g/11oz raspberries
For the strawberry ice cream, blend the frozen strawberries, vanilla essence, icing sugar and clotted cream in a food processor for five seconds.
With the motor running, pour in the whipping cream and continue to blend until smooth.
Spoon the ice cream into a container and store in the freezer until ready to serve.
For the raspberry sable, preheat the oven to 230C/450F/Gas 8.
Roll the puff pastry out to a 0.5cm/¼in thickness. Cut out four 7.5cm/3in circles.
Place the pastry circles onto a baking tray and dust with the icing sugar. Bake for 8-10 minutes, or until golden-brown and risen. Remove the pastry from the oven and set aside to cool slightly. Cut each disc in half lengthways.
Place half of the raspberries into a food processor with 3-4 tablespoons of icing sugar and blend to a purée. Pass the purée through a fine sieve into a clean bowl.
To serve, spoon some of the raspberry sauce onto serving plates. Place a pastry circles on top and pour over a little more sauce. Top with some raspberries, then place the remaining pastry halves on top. Place a scoop of strawberry ice cream alongside.
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