Skip to main content

Kim Joy’s recipe for autumnal arctic roll

This isn’t as tricky as it looks. Ideally your chocolate swiss roll won’t crack, but if it does, the ganache will cover up any flaws. Decorate the top however you like, to create your own autumnal scene.





Serves: 8

For the cake:
5 medium eggs
125g caster sugar
1 tsp vanilla bean paste
80g plain flour
35g cocoa powder
10g boiling water
Advertisement

For the filling:
About 400g ice cream (any flavour you like)
Strawberry jam

For the ganache:
200g dark chocolate
200g double cream
To decorate:
Crumbled walnuts, fresh fruit (blueberries, blackberries and raspberries work well), biscuits and fondant leaf cutouts (both optional)

Spoon softened ice cream into a rough log shape (about 18-20cm long) on greaseproof paper. Lift the sides over, then twist the ends together. Freeze until solid. Meanwhile, prepare decorations for the top of the roll. I made a biscuit squirrel and some painted fondant autumn leaves.

Heat the oven to 220C (200C fan)/425F/gas mark 7. Grease and line a 10 x 15in swiss roll tin (try to have the greaseproof paper overhanging, so it’s easy to lift out).

Make the cake: whisk together the eggs and sugar on high speed for seven minutes. Slow the mixer and add the vanilla just before the end. Sieve in the flour and cocoa. Gently fold to combine. Add the water and fold in again.

Spoon into the prepared tin, and smooth. Bake for 8-13 minutes, or until slightly springy on top.

When baked, lift from the tin (using the greaseproof paper handles to help) and place on a wire rack. Leave for five minutes, then roll up loosely while still warm and leave to cool in this rolled-up shape. Leave the baking paper on. Then gently unroll and spread with strawberry jam. Remove the ice-cream roll from the freezer, peel off the greaseproof paper, and place the ice cream on the end of the cake roll. Roll up the cake to fully encase the ice cream, peeling off the baking paper as you go along. Place back in the freezer while you make the ganache topping.

Finely chop the chocolate and place in a heatproof glass bowl. Pour the cream into a small pan. Heat on low, until just starting to bubble (don’t boil!). Pour to cover the chocolate. Leave for two minutes, then stir until all the chocolate has melted. Leave to cool until spreadable, but not too thick.

Take the roll out of the freezer, then spread the ganache all over it. Once set, use a sharp knife to neaten up the ends of the roll. Decorate the top as desired.

Serve straight away, or tightly wrap in clingfilm and return to the freezer.
Labels:

Comments

Post a Comment

Popular posts from this blog

The Ultimate American Comfort: Classic Mac and Cheese Recipe

 When it comes to comfort food, few dishes rival the rich, creamy indulgence of a classic mac and cheese. Whether it's a family dinner, a cozy evening in, or a quick meal after a long day, mac and cheese has a way of making everything feel just a little bit better. This creamy, cheesy dish is a staple of American cuisine and has been passed down through generations. If you're craving the ultimate comfort food that's simple, cheesy, and satisfying, this recipe will hit all the right notes. Begin by bringing a large pot of salted water to a boil and cooking the elbow macaroni according to the package directions until al dente. Once done, drain and set aside. In a separate large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to create a smooth roux (a thick paste). Cook the roux for about 1-2 minutes to remove the raw flour taste. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Keep w...
Post a Comment
Read more

Nigel Slater’s grilled pork belly, spring onions and quick romesco recipe

The recipe Toast 50g of flaked almonds in a dry frying pan until golden. Drain a 350g jar of red peppers then put them in a blender, add the almonds, 1 tbsp of sherry vinegar and 5 tbsp of olive oil. Process until you have a thick, rough and orange-red paste. Check the seasoning (salt, vinegar, pepper) then set aside. Warm a griddle pan. Season, oil then lightly brown 450g of pork belly slices (approximately 15cm in length and 4cm thick) on both sides. While the pork is cooking, toss 200g of slim spring onions in olive oil then put them on the grill turning them regularly. They should blacken here and there. Spoon some of the pepper sauce on to plates, add the grilled onions and the pork steaks. Enough for 2. The trick Brown the pork thoroughly on both sides, then lower the heat under the griddle and continue cooking until the meat is cooked right through, turning from time to time. Depending on the thickness of the pork and the heat of the griddle, it should take about 6 m...
Post a Comment
Read more

Nigel Slater’s za’atar lamb recipe

The recipe Mix 2 tbsp of olive oil with 2 tbsp of za’atar spice mix. Brush over 6 lamb cutlets and set aside. Put 4 tbsp of bulgur wheat into a small dish, trickle over just enough water to dampen it and leave for 10 minutes. Remove the seeds from a pomegranate and put them in a mixing bowl. Top and tail 10 radishes and slice them into thin rounds, then add to the pomegranates. Put 2 tbsp of good, fruity olive oil in a small bowl, add 2 tsp of ground sumac, 1 tbsp of pomegranate molasses and the juice of a lemon. Pick the leaves from 6 sprigs of mint and 10 sprigs of parsley, then add them to the pomegranates. Run a fork through the grains and toss them with the salad and dressing. Grill the lamb cutlets for a few minutes on each side, then serve them with the salad. The trick Let the cutlets sit for a good 20 minutes in the za’atar spice mix before grilling. Use an overhead grill, and take care not to let the spice burn. The twist Add chopped cucumber or apple to th...
Post a Comment
Read more