Baked Alaska
This retro pudding is a real wow-factor dessert and Gordon thinks it deserves a comeback
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 1 hr 15 mins
Ready in 1 hour 15 mins
- PREPARING THE BASE - You're going to be using bought ice cream and cake so it's worth spending a little time making a perfect shape for the meringue to pipe on. Line 4 100ml ramekins with clingfilm then put a scoop of ice cream in each. Mould it to the shape of the ramekin then fold over the clingfilm and put back in the freezer until you need it. Use a ramekin as a template and cut 8 circles of cake the same size as the ice cream. If you want to prep ahead, wrap these in clingfilm so they don't dry out.
- MACERATING THE BERRIES - Cut the berries in half and lay cut-side up on a plate with the basil leaves. Sieve the icing sugar over the top and leave to macerate for 15-20 minutes.
- MAKING THE MERINGUE - This is a variation on Italian meringue - traditionally this means pouring a hot sugar syrup onto whisked egg whites but this way is a lot simpler and a lot less tricky. Heat the oven to 200C/fan 180C/gas 6. Put the sugar on a baking tray and heat in the oven for 10 minutes. Wait 5 minutes then whisk the egg whites with a squeeze of lemon juice until they are almost stiff peaks then throw in all of the hot sugar and continue whisking until stiff and shiny. This will help stabilise the meringue and make it easier to pipe.
- BUILDING THE ALASKAS - Take the ice cream out of the freezer and unmould from the ramekins. Put a disc of cake on each plate, then a disc of ice cream, then another disc of cake. You could just spread your meringue on now with a palette knife but I think it looks better piped and you haven't done much work so far so it's worth making an effort for this bit. Fill a piping bag with meringue and start to pipe in rows from the bottom to the top of each cake and ice-cream tower. Decorate the top with little peaks of meringue.
- FINISHING THE DISH - Now, using a blowtorch, brown all over the outside of the meringue so it catches on all the peaks. Finally, scatter some of the macerated fruit around each Alaska and serve.
PER SERVING
536 kcalories, protein 8.5g, carbohydrate 102.1g, fat 13.3 g, saturated fat 7.7g, fibre 2.4g, salt 0.8 g
Recipe from olive magazine, September 2007.
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Ingredients
- 400ml vanilla ice cream
- 8 slices ginger or syrup cake , about 1½ cm thick
- 300g soft summer fruits - a mixture of raspberries , blueberries, strawberries and blackberries
- handful basil leaves
- 1 tbsp icing sugar
- 4 egg whites
- 200g caster sugar
- a squeeze lemon juice
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Difficulty and servings
Serves 4
Preparation and cooking times
Cook 1 hr 15 mins
Ready in 1 hour 15 minsIngredients
- 400ml vanilla ice cream
- 8 slices ginger or syrup cake , about 1½ cm thick
- 300g soft summer fruits - a mixture of raspberries , blueberries, strawberries and blackberries
- handful basil leaves
- 1 tbsp icing sugar
- 4 egg whites
- 200g caster sugar
- a squeeze lemon juice
PER SERVING
536 kcalories, protein 8.5g, carbohydrate 102.1g, fat 13.3 g, saturated fat 7.7g, fibre 2.4g, salt 0.8 g
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