Mini baked Alaska - recipe
-
Prepare
-
Serves
4 -
Cook
-
Skill
Medium
Ingredients
For the ice cream
- 300 ml Double cream
- 285 ml Milk
- 120 g Unrefined golden caster sugar
- 1 tbsp Vanilla bean paste
- 3 Egg yolk(s) (free range)
For the sponge
- 2 Flan cases large
- 8 tbsp Raspberry jam
For the meringue
Find similar in:
-
1
In preparation of making the ice cream, freeze the ice cream machine bowl the day before.
-
2
Add the cream, milk, 60g of sugar and vanilla bean paste into a medium saucepan and heat on a low temperature until it begins to simmer and small bubbles appear. Stir occasionally to ensure that the mixture doesn’t burn.
For this step you'll need:
- 300ml Double cream
- 285ml Milk
- 60g Unrefined golden caster sugar
- 1 tbsp Vanilla bean paste
-
3
Once the mix begins to simmer remove from the heat and leave to cool for 30 minutes.
-
4
In a separate bowl, whisk the egg yolks and the remaining 60g of sugar until the mixture becomes thick and pale in colour.
For this step you'll need:
- 3 Egg yolk(s) (free range)
- 60g Unrefined golden caster sugar
-
5
Gradually pour this mixture into the saucepan to incorporate with the other ingredients and heat slowly.
-
6
Beat the mix continuously until it begins to thicken into a custard.
-
7
Leave the mix to fully cool before adding it to the ice cream machine to churn.
-
8
Line 4 small pudding moulds with cling film. When the ice cream has churned, fill each pudding mould, pushing the ice cream to the side and base, leave a hollow dip in the centre for the jam.
-
9
Add 2 tablespoons of jam into the centre of each mould and cover with the overhang of the cling film. Place in the freezer overnight.
For this step you'll need:
- 8 tbsp Raspberry jam
-
10
When you are ready to serve the Baked Alaska, use a pastry cutter to cut out 4 circular shapes from the flan sponge, slightly larger than the pudding moulds to create the pudding base.
For this step you'll need:
- 2 Flan cases large
-
11
Preheat the oven to 220°C (fan 200°C, gas mark 7).
-
12
In a large, clean, grease-free bowl, whisk the egg whites until they form soft peaks.
For this step you'll need:
- 3 Egg white(s) (free range)
-
13
Gradually add 100g of caster sugar and the cream of tartar and whisk until stiff peaks form. The meringue should start to become glossy.
For this step you'll need:
- 100g Unrefined golden caster sugar
- ½tsp Cream of tartar
-
14
Carefully fold in the remaining sugar with a metal spoon or spatula.
For this step you'll need:
- 100g Unrefined golden caster sugar
-
15
Place the sponge base circles on a lined baking tray and remove the ice cream from the freezer.
-
16
Unwrap the ice cream from the cling film and place on top of each sponge, with the jam centre facing downwards.
-
17
Quickly spread the meringue thickly on to the puddings, covering all of the ice cream and sponge right down to the tray.
-
18
If serving immediately bake for 3-4 minutes in the centre of the oven, or alternatively freeze for no longer than an hour and bake for 8 minutes, until the meringue is set on the outside and is golden brown in colour. Do not bake for too long as the ice cream will melt.
-
19
Serve immediately with fresh berries.