Easy raspberry pastry with quick strawberry ice cream

Easy raspberry pastry with quick strawberry ice cream

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This classy dessert from James Martin is guaranteed to impress and takes no time to prepare. Remember to freeze the strawberries in advance.


For the strawberry ice cream
  • 500g/1lb 2oz strawberries, hulled, cut in half and frozen in a freezer bag or on a tray
  • ¼ tsp vanilla essence
  • 3-4 tbsp icing sugar
  • 75g/3oz clotted cream
  • 75ml/3fl oz whipping cream
For the raspberry sable
  • 250g/9oz ready-made all-butter puff pastry
  • 3-4 tbsp icing sugar, plus extra for dusting
  • 300g/11oz raspberries

Preparation method

  1. For the strawberry ice cream, blend the frozen strawberries, vanilla essence, icing sugar and clotted cream in a food processor for five seconds.

  2. With the motor running, pour in the whipping cream and continue to blend until smooth.

  3. Spoon the ice cream into a container and store in the freezer until ready to serve.

  4. For the raspberry sable, preheat the oven to 230C/450F/Gas 8.

  5. Roll the puff pastry out to a 0.5cm/¼in thickness. Cut out four 7.5cm/3in circles.

  6. Place the pastry circles onto a baking tray and dust with the icing sugar. Bake for 8-10 minutes, or until golden-brown and risen. Remove the pastry from the oven and set aside to cool slightly. Cut each disc in half lengthways.

  7. Place half of the raspberries into a food processor with 3-4 tablespoons of icing sugar and blend to a purée. Pass the purée through a fine sieve into a clean bowl.

  8. To serve, spoon some of the raspberry sauce onto serving plates. Place a pastry circles on top and pour over a little more sauce. Top with some raspberries, then place the remaining pastry halves on top. Place a scoop of strawberry ice cream alongside.

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James Martin recipes from Saturday Kitchen Best Bites

Over 2 hours preparation time

10 to 30 mins cooking time

Serves 4