Baked Alaska

servings 8
2 hours

Ingredients

Meringue

  • 1200g of caster sugar
  • 280ml of water
  • 125ml of glucose
  • 600g of egg white

Panettone base

  • 1 large panettone

Vanilla ice cream

  • 500ml of milk
  • 250ml of double cream
  • 1 vanilla pod, split with seeds scraped out and reserved
  • 5ml of vanilla essence
  • 1/2 tsp salt
  • 150g of sugar
  • 8 egg yolks

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