Brazilian-born English chef at Parlour in Kensal’s Regent Street, Jesse Dunford Wood has shared his recipe of how to make the perfect Artic Roll. Follow the instructions below and attempt to make the dish for yourself, and then be sure to head along to Parlour to taste the original for yourself.
Egg Yolks, 160g
Whole eggs, 8
Cream, 1 litre, with 3 scraped Vanilla Pods
For the Sponge (makes enough for two trays)
Caster Sugar, 100g
Whip the cream with the vanilla until it forms soft peaks and keep cool.
Cook the sugar and water in a small pan with a handle, and cook until it forms a soft ball.
In a bowl, add the eggs and yolks and start whisking. Once pale start adding the hot sugar, whisk it hard and keep whisking until cool.
Fold in the cream slowly, until smooth. Put in a round tube mould and freeze for Artic Roll.
(Note: you can just add the sugar and eggs together and whisk in a machine until they are white and pale, instead of cooking out the sugar to the high temperature. This will give raw eggs, although not unpleasant tasting, it’s not advised for pregnant woman or the elderly.)
For the Sponge
Combine the sugar and eggs, and whisk until twice the original volume. Fold in the sifted flour carefully.
Bake at 180c for 5 minutes.
Layout the sponge, spread raspberry jam all over it, and then roll-up the pre-frozen tube of vanilla ice cream down the middle.
Roll it up, and wrap it nicely with cling film. Best left in the freezer for a few hours to set again.
Slice as you need it.
Parlour Kensal can be found at 5 Regent Street, London, NW10 5LG.