Steven Smith shares a spectacular take on a retro classic. With components like custard tart, strawberry gel and lime-marinated strawberries, this isn't your average Arctic roll recipe - so be prepared to put in a little work to get it right. For the custard tart element, you will need a 36 x 13 x 2.5cm tart tin with a removable base.
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To begin, prepare the ice cream. Bring the milk and cream to the boil in a saucepan. Once boiling, add the strawberries and remove from the heat, then leave to infuse for 1 hour
250g of strawberries
1000ml of milk
100ml of cream
Whisk the eggs and sugar until pale. Bring the milk and strawberry mixture to the boil again, then pass through a fine sieve and pour slowly onto the eggs, whisking continuously. Transfer to the same pan and bring to 80˚C while stirring continuously
150g of sugar
95g of egg yolk
Allow to cool completely, then churn in an ice cream maker. Once ready, transfer to a large piping bag and freeze until required
Preheat the oven to 160°C/gas mark 3
To make the sponge sheets for the Arctic roll, whisk the eggs and sugar until pale and fluffy, then very gently fold in the flour and butter. Pour onto a flat baking tray lined with parchment paper and spread out to a thickness of 4mm, then bake in the oven for 8 minutes
100g of sugar
120g of flour
20g of butter, melted and kept warm
To prepare the egg custard, start by making the pastry. Rub the butter, flour and sugar together in a mixing bowl to form a fine breadcrumb-like consistency. Mix in the egg and bring together gently to form a dough. Wrap in cling film and rest in the fridge for 45-60 minutes
500g of flour
250g of butter
120g of sugar
2 eggs, plus extra to egg wash
Roll the pastry out and use it to line a rectangular tart tin (36 x 13 x 2.5cm). Blind bake with baking beans for 6-8 minutes, then brush with egg wash to seal and return to the oven for a further 2 minutes
Preheat the oven to 110°C/gas mark 1/4
To make the egg custard filling, mix the yolks and sugar together in a bowl. Meanwhile, boil the cream and gradually whisk into the yolk and sugar mix until combined. Pour into the tart case and bake for 1 1/2-2 hours until just cooked - it should have a slight wobble
625ml of cream
95g of sugar
175g of egg yolk
For the strawberry gel, combine the strawberries with the water and sugar in a saucepan and place over a medium heat. Cook very gently to break down the strawberries until soft but not mushy
400g of Sweet Eve strawberries, hulled weight
300g of water
40g of sugar
Transfer to a blender and blitz until smooth. Pass through a fine strainer to remove the seeds and return to a clean pan with the agar. While whisking, heat gently to dissolve the agar, then remove from the heat and store in a suitable flat container
4.4g of agar agar
Allow to cool to room temperature, then refrigerate until set. Once set, transfer back to the blender and blitz into a gel. Store in a squeezy bottle until required
To assemble the arctic roll, soften the ice cream slightly by leaving out for a few minutes. Place the sponge sheet onto a sheet of cling film and use a palette knife to spread a thin layer of the strawberry gel over the entire surface of the sponge. Pipe ice cream along one edge, roll the sponge around the ice cream and freeze
Before serving, mix the diced strawberries with the lime juice and set aside. Use a microplane to grate the nutmeg over the tart, then cut the tart into even portions and place onto plates
80g of Sweet Eve strawberries, diced
1 dash of lime juice
Cut a similar sized piece of the Arctic roll and arrange alongside the tart, using a small line of the strawberry gel to 'glue' it to the plate. Finish with small dots of the strawberry gel and diced fresh strawberries
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