Baked Alaska
You can make this ahead and freeze until needed
Ingredients
For the condensed milk
- 500 mls milk
- 200 g fructose
- 1.25 mls bicarbonate of soda
For the ice cream
- 200 g raw hazelnuts, lightly toasted divided
- 500 mls whipping cream
- 10 mls vanilla extract
- 45 g cocoa powder
For the custard sponge
- 4 eggs, separated
- 135 g fructose
- 135 g vanilla custard powder
- 5 mls cream of tartar
- 2.5 mls bicarbonate of soda
For the Italian Meringue
- 75 g fructose
- 25 mls water
- 1 egg white
For the Baked Alaska
- 30 mls Brandy (optional)
Method
For the condensed milk
- Place the milk and fructose into a sauce pan
- Bring to the boil and immediately reduce the temperature
- Leave on a low temperature setting to reduce, stirring occasionally
- It should take about an hour to thicken
- As soon as it thickens, take off the heat
- Stir in the bicarbonate of soda
For the ice cream
- Weigh out 395g condensed milk into a stand mixing bowl
- Pour in the cream, vanilla and cocoa and whisk until soft peaks form
- Place 100g of the hazelnuts into a blender
- Blitz until a paste forms (make it as smooth as possible)
- Add to the ice cream base and whisk to combine
- Roughly chop the balance of the nuts and add ¾ to the ice cream
- Fold gently to combine then pour the ice cream into a freezer proof container
- Scatter the balance of the nuts on top and cover with a lid
- Place into the freezer for at least 4 hours to set
- Remove from the freezer and allow to soften before assembling your baked Alaska
For the custard sponge
- Preheat the oven to 180° Celsius
- Place the egg whites into a stand mixer bowl and whisk until soft peaks form
- Add the egg yolks one at a time, whisking for 2 minutes between each addition
- Add the fructose 15mls at a time, whisking between each addition until the fructose dissolves
- Sift the custard powder, cream of tartar and bicarbonate of soda into a mixing bowl
- Stir to combine and then carefully pour on top of the egg mixture
- Fold gently until completely combined and pour into a lined Swiss roll tin
- Spread out evenly and place into the oven to bake for 15 minutes
- Remove from the oven and turn out of the tin immediately
- Remove the baking paper and place onto a wire rack to cool
For the Baked Alaska
- Once the sponge is cooled and the ice cream softened, start assembling your baked Alaska
- Cut circles out of the sponge, using your indivdual moulds as a template
- Fill each mould with ice cream, leaving enough space at the top for the sponge
- Sit the sponge on top of the ice cream and return to the freezer
For the Italian Meringue
- Place the fructose and water into a saucepan
- Heat on a medium temperature until soft ball stage (116° Celsius)
- Place the egg white into a stand mixer and whisk until stiff
- Add the syrup slowly, whisking continuously
- Continue whisking until the meringue is cold
For the Baked Alaska
- Demould the individual baked Alaskas and place onto a tray, sponge side down
- Sponge or spoon the meringue over the baked Alaska *
- Using a blow torch, lightly torch the meringue
- If you are using the Brandy, heat it slightly then pour over the meringue and flambé straight away
Notes
* At this stage you can put them back into the freezer and take out just before serving. You do not need to go to so much effort with your dessert. Buy a sponge cake and ice cream and just assemble. Make the Italian meringue, cover and serve! No-one will be the wiser.