Pistachio & Cherry Arctic Roll

Name: Pistachio & Cherry Arctic Roll
Yield: Makes 1 (serves 8)
Cuisine: British
Ingredients: ½ quantity of Biscuit Joconde with the addition of 75 g (2¾ oz) Pistachio Paste; 40 g (1½ oz) Simple Syrup; 1 quantity of Fruit Compote made with only cherry purée and no fruit; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make a thin Red Rectangle; edible gold leaf to decorate; 1 quantity of Crème Anglaise; 40 g (1½ oz) Pistachio Paste; 250 g (9 oz) Fruit Purée made with cherries

Preparation info

Makes 1 (serves
8
)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

The original Arctic roll was created in the 1950s and became a British favourite; while I was growing up it was a Saturday night treat. Initially it was made with vanilla ice cream, raspberry jam and sponge. We have now created our own version using pistachio and cherry, which we serve at the dessert bar in Belgravia.

Ingredients

300 g (10½ oz) tempered dark (bittersweet) chocolate used to make a thin Red Rectangle

Europe
France
United Kingdom
Dessert
Mediterranean
Vegetarian

Method

The day before, prepare the ice cream and sorbet

Make the ice cream: prepare the Crème Anglaise and once cooled, use a hand-held blender to blitz in the Pistachio Paste. Cover the pistachio crème anglaise and chill for at least 4 hours to thicken.
Make the cherry sorbet: put the cherry purée and syrup in a bowl and mix togeth