Easy raspberry pastry with quick strawberry ice cream

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

Ingredients

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

For the strawberry ice cream, blend the frozen strawberries, vanilla essence, icing sugar and clotted cream in a food processor for five seconds.
With the motor running, pour in the whipping cream and continue to blend until smooth.
Spoon the ice cream into a container and store in the freezer until ready to serve.
For the raspberry sable, preheat the oven to 230C/450F/Gas 8.
Roll the puff pastry out to a 0.5cm/¼in thickness. Cut out four 7.5cm/3in circles.
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.
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.
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.