Clotted cream & raspberry ripple Arctic roll

Name: Clotted cream & raspberry ripple Arctic roll
Prep time: 57 min
Cook time: 57 min
Total time: 57 min
Yield: 15
Cuisine: Global
Ingredients: 2 larges eggs; 140 grams golden caster sugar; 227 grams clotted cream; 350 milliliters whole milk; 1 seeds from vanilla pod; 100 grams punnet raspberry; 300 grams raspberry jam; 4 larges eggs; 125 grams golden caster sugar, plus extra for sprinkling; 125 grams self-raising flour

If you want to add more lacto ovo vegetarian recipes to your repertoire, Clotted cream & raspberry ripple Arctic roll might be a recipe you should try. This recipe makes 15 servings with 293 calories, 5g of protein, and 13g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have seeds from vanilla pod, raspberry jam, self-raising flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 57 minutes.

Instructions

Chill the bowl of your ice-cream maker, if using one. In a large bowl, whisk the eggs (note that this recipe contains raw eggs) and sugar until pale and fluffy.

Ingredients you will need

Cream

Sugar

Egg

Ice

Equipment you will use

Whisk

Bowl

Add the clotted cream, milk and vanilla seeds, and whisk again until smooth.

Ingredients you will need

Clotted Cream

Vanilla

Seeds

Milk

Equipment you will use

Whisk

Pour into your ice-cream maker and churn until frozen. Alternatively, you can tip the mixture into a tub and freeze for 2 hrs, then transfer to a food processor and blitz to remove any ice crystals.

Ingredients you will need

Cream

Ice

Equipment you will use

Food Processor

Line a 900g loaf tin (about 20cm long) with cling film. At this stage while your ice cream is quite pliable squash the raspberries with 2 tbsp of the jam (leaving a few chunky pieces), then ripple through the ice cream.

Ingredients you will need

Raspberries

Ice Cream

Squash

Jam

Transfer to your loaf tin and freeze again until solid about 6 hrs, or overnight.

Now make the sponge.

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Grease and line a 25 x 35cm Swiss roll tin with baking parchment.

Ingredients you will need

Roll

Put the eggs and sugar in a large bowl and whisk until pale and fluffy this will take about 5 mins. Sift over the flour and fold together until there are no visible lumps of flour. Carefully pour into the tin and smooth over the top.

Ingredients you will need

All Purpose Flour

Sugar

Egg

Equipment you will use

Whisk

Bowl

Bake for 10-12 mins until springy to the touch.

Equipment you will use

Oven

While the sponge is cooking, lay a sheet of baking parchment, bigger than your tin, on your surface and sprinkle with caster sugar. When the sponge is cooked, flip it onto the sugary parchment, loosely roll it up from one of the shorter ends and twist the parchment to secure. Leave to cool.

Ingredients you will need

Caster Sugar

Roll

Remove the ice cream from the freezer and leave to soften for 10 mins.

Ingredients you will need

Ice Cream

Transfer the ice cream to a large sheet of baking parchment, roll the parchment around the ice cream like a cracker, then roll and squeeze the ice cream with your hands to shape it into a cylinder, about 25cm long.

Ingredients you will need

Ice Cream

Crackers

Roll

Unwrap and unroll the sponge, then spread the inside surface with the remaining jam.

Ingredients you will need

Spread

Jam

Place the unwrapped ice cream in the centre and wrap the sponge around it to form your Arctic roll.

Ingredients you will need

Ice Cream

Roll

Wrap

Roll the whole thing back up in the baking parchment, twist the ends tightly to secure, then re-freeze for a further 2 hrs. Before serving, unwrap the Arctic roll and slice off either end with a serrated knife to make it look neat. (Your chance to get a sneaky taste!) Can be stored in the freezer for up to 1 week.

Ingredients you will need

Roll

Equipment you will use

Serrated Knife