Baked Alaska with rhubarb & ginger compote
A sweet, fluffy treat that makes the most of spring's seasonal ingredients
Difficulty and servings
Preparation and cooking times
Prep 20 mins
Cook 4 mins
Ready in 24 mins
- Put the rhubarb in a saucepan with 100g of the caster sugar, the gingers and the orange juice and zest. Cook over a low heat for 10-12 minutes, stirring until the sugar dissolves. Bring to the boil, then remove from the heat. Chill until needed.
- Stamp out 6 rounds from the cake slices using a pastry cutter (about 6cm). Line a baking sheet with baking parchment and place the cake rounds on the sheet, spaced well apart. Top each round with a scoop of ice cream, then freeze for at least 1 hour.
- Whisk the egg whites until softly peaked. Gradually add the remaining sugar, a little at a time, whisking until the mixture is thick and glossy (this will keep, chilled, for a couple of hours).
- Heat the oven to 220C/fan 200C/gas 7. Using a palette knife, spread the meringue over the ice cream and cake, making sure the ice cream is completely enclosed. Bake for 3-4 minutes or until lightly golden. Don't leave it too long or the ice cream will melt. Serve with the rhubarb compote.
635 kcalories, protein 8.8g, carbohydrate 132.6g, fat 11.3 g, saturated fat 5.9g, fibre 2.2g, salt 9.93 g
Recipe from olive magazine, April 2005.
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http://www.bbcgoodfood.com/recipes/3694/
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Ingredients
- 800g rhubarb , chopped into short lengths
- 350g caster sugar
- 3 tsp stem ginger , finely chopped
- 1 tsp ground ginger
- 1 orange , juiced and 1 tsp zest
- 6 thick slices Madeira cake or sponge cake
- 6 scoops vanilla ice cream
- 6 eggs whites
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Difficulty and servings
Preparation and cooking times
Prep 20 mins
Cook 4 mins
Ready in 24 minsIngredients
- 800g rhubarb , chopped into short lengths
- 350g caster sugar
- 3 tsp stem ginger , finely chopped
- 1 tsp ground ginger
- 1 orange , juiced and 1 tsp zest
- 6 thick slices Madeira cake or sponge cake
- 6 scoops vanilla ice cream
- 6 eggs whites
635 kcalories, protein 8.8g, carbohydrate 132.6g, fat 11.3 g, saturated fat 5.9g, fibre 2.2g, salt 9.93 g
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03 February 2008
Vivo commented on this recipe
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19 April 2008
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