Baked Alaska
by
- Dessert
- Medium
- 8
- 2 hours
PT2H
Despite its name, baked Alaska is actually thought to originate from Norway. Tom Aikens' version is a stunning take that will truly wow as a dessert. The meringue works as an insulator to the centre of the Alaska, providing a creamy hit of vanilla ice cream when delving into its depths. This baked Alaska recipe uses panettone to create the base.
Ingredients
Equipment
- Food mixer
- Ice cream maker
- Fine chinoise
- Blowtorch
Method
1
For the vanilla ice cream, heat the milk, cream, vanilla seeds, vanilla essence, salt and 75g of the sugar in a pan. Bring to a simmer and once simmering cover with cling film and leave for 30 minutes to infuse
- 500ml of milk
- 250ml of double cream
- 1 vanilla pod
- 5ml of vanilla essence
- 1/2 tsp salt
- 75g of sugar
2
Bring back to the boil. Whisk the egg yolks and the rest of the sugar together, then pour the hot cream onto the yolks whisking all the time
- 8 egg yolks
- 75g of sugar
3
Transfer to a pan and cook out the custard until it easily coats the back of the spoon. Pass the mixture through a fine chinoise into a bowl, cover the bowl with cling film and chill in the fridge for 20 minutes. Churn in an ice cream maker and then freeze
4
To make the baked Alaska, start with the meringue. Boil the sugar, glucose and water to soft ball stage or 116°C, using a sugar thermometer to gauge the process
- 1200g of caster sugar
- 125ml of glucose
- 280ml of water
5
As the sugar is coming up to temperature, begin to whisk the egg whites in a large food mixer on a medium to high speed
- 600g of egg white
6
As soon as the sugar reaches 116˚C, remove from the heat and pour slowly into the egg whites, making sure not to start with the sugar until the whites begin to expand
7
Once all the sugar mixture has been added, adjust the whisk down to a low speed and allow to continue until the egg whites cool. Place into a piping bag with a star-shaped nozzle
8
Cut the base off the panettone to a 1.5cm thickness, this will be used for the bottom of the baked Alaska. Place the base piece of panettone at the bottom of an oven proof dish
- 1 large panettone
9
Pre-heat the oven to 180˚C/gas mark 4. Place 3 big scoops of ice cream in to the middle of the panettone, each scoop touching each other to form a triangle
10
Pipe the meringue evenly around the ice cream being sure to fully cover the contents, including the base. Place into the oven for 5 minutes, remove to cool
11
Use a blowtorch to brown the tops of the meringue and serve your baked Alaska
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Baked Alaska
