(Serves 12 to 16)
For the Strawberry Ice-Cream
500ml strawberry purée
300ml double cream
150ml full fat milk
125g caster sugar
200g English strawberries, hulled and cut into quarters
In a large container whisk the strawberry purée, milk, sugar and cream. Refrigerate for 2 hours. Churn the ice-cream.
Once ready, spread a layer of clingfilm on a clean chilled work bench, spoon some ice-cream on the clingfilm and arrange a row of the strawberry quarters on top. Roll the ice-cream into a log roughly 4cm in diameter and 20cm long. Repeat the process until you have used up all the mixture. Place the logs in the freezer overnight to set.
The following day prepare the sponge and continue making the Arctic roll.
For the Sponge
5 large free range eggs
100g caster sugar plus extra for dusting
80g plain flour, sifted twice
Zest of one lemon
Preheat the oven to 200°C and line a baking tray with parchment paper. Whisk the eggs and sugar until thick and doubled in volume. Fold in the sifted plain flour and lemon zest.
Using a pallet knife, spread the sponge about 0.5cm thick on the parchment paper using the whole size of the sheet, bake for 4-5 minutes in the preheated oven and once cooked immediately sprinkle the brown side with caster sugar, keep the paper on and roll the cake up like a Swiss roll. Leave to cool. Do so with the rest of the sponge mix. Each sheet of sponge should cover at least two strawberry ice-cream logs.
Assemble the Arctic rolls: spread strawberry jam on the white side of the sponge, unwrap the strawberry ice-cream log and place it on one side, roll it up tightly and cut the sponge where the two edges meet. Wrap it again in clingfilm and return to the freezer to set. Repeat the process with the rest of the ice-cream logs.
For the Strawberry Jam
500g jam sugar (with pectin)
500g fresh English strawberries, washed, hulled and cut into quarters
Juice of ½ lemon
In a heavy-based saucepan sprinkle the sugar over the strawberries, followed by the lemon juice. Leave to marinade for 30 minutes. Dissolve the sugar over a low heat, stop stirring once the jam starts to boil, cook the jam to 107°C, then transfer it to a clean container and leave to cool.
Slice the Arctic roll into serving-size portions, spread some of the strawberry jam on the plate, arrange the Arctic roll and serve with a small portion of goat's milk panna
cotta topped with strawberries macerated with thyme and balsamic vinegar. Garnish the plate with hydrated strawberry crisps and strawberry sherbet.