Forest fruit and white chocolate arctic roll
This classic British pud gets a sophisticated twist with a cassis and
fruits of the forest sauce. It can be prepped ahead and kept in the freezer ready to serve.
Equipment and preparation: For this recipe you will need an ice cream machine.
For the chocolate sponge
- 250g/9oz frozen fruits of the forest
- 125ml/4fl oz cassis
- 150g/5½oz white chocolate, melted
Pour the milk into a large saucepan, add the vanilla pod and bring to a simmer. Slowly add the white chocolate, whisking all the time until melted. Remove from the heat.
Put the egg yolks and sugar in a large glass bowl and beat using an electric hand whisk until pale.
Gradually pour the milk mixture over the egg mixture, whisking all the time. Pour the custard back into the saucepan, then cook over a low heat until the mixture is thick enough to coat the back of a spoon. Leave to cool.
Once cool, mix in the cream and fruit. Transfer to an ice cream machine and churn until it starts to firm up.
Remove the ice cream and lay it on a sheet of cling film. Mould it into an 23cm/9in long log and wrap it in the cling film, then secure the ends with a twist. Place in the freezer.
For the chocolate sponge, preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greaseproof paper.
Put the eggs and sugar into a large glass bowl and beat using a hand-held whisk until doubled in size. Sieve and then fold in the flour and cocoa powder, keeping the air in the mix. Pour the mixture into the lined tin and bake for 8-10 minutes. Leave to cool.
To assemble the arctic roll, lay the ice cream log at one end of the sponge and roll up. Wrap in cling film and freeze for 1 hour, or until firm.
To serve, put the fruits and cassis in a medium saucepan and warm through. Pour the fruit over the log and drizzle with the melted white chocolate.