COOK’S TIP Tailor-make your Arctic roll by using your favourite-flavoured jam and ice creams
Lemon and blueberry Arctic roll
Strawberry sundae
A naughty but oh-so nice weekend treat.
Serves 4 • Ready in 15 mins
600g strawberries, reserving 4 for decoration
2tbsp caster sugar
200ml double cream
480ml tub vanilla ice cream
1 In a food processor or with a hand blender, blitz half the strawberries with the caster sugar, and push through a sieve to discard the seeds.
2 Whip the double cream to soft peaks and fold in a third of the strawberry puree until marbled.
3 Chop the rest of the strawberries and mix with the remaining puree.
4 Using 4 sundae glasses, layer the desserts with scoops of vanilla ice cream, strawberries and the cream. Halve the reserved strawberries to decorate the top of each sundae.
Per serving: 378 cals, 30g fat,
19g sat fat, 26g carbs COOK’S TIP Add 1tbsp balsamic vinegar to the strawberries
Poire belle Hélène
A French classic, this is a very grownup ice cream sundae. The pears can be prepared ahead, so you only need to make the quick sauce before serving. Serves 4 • Ready in 1 hr, plus chilling
75cl bottle sparkling wine
190g caster sugar
5 cardamom pods, crushed
4 pears, not too ripe, peeled and left whole vanilla ice cream, to serve for the chocolate sauce:
50ml double cream
2tbsp golden syrup knob of butter 150g plain chocolate, broken into small pieces you will also need: a pan where the pears will stand up snugly together
1 Put the wine and sugar into the saucepan and heat gently to dissolve the sugar. Add the cardamom pods and pears, and some water, if needed, so the pears are just covered. Simmer until tender, about 1 hr. Cool, then chill in the fridge until required.
2 For the chocolate sauce, heat the cream, syrup and butter in a small pan. Put the chocolate in a heatproof bowl and pour over the creamy liquid. When melted, whisk together. Put a pear in each serving dish, add a scoop of ice cream and pour over the warm sauce. Per serving: 720 cals, 18g fat,
11g sat fat, 103g carbs