Thursday, 28 August 2014

Individual baked alaska

Dessert week on the great British bake off this week and the contestants had to tackle puddings with a sauce, either inside or hidden beneath, the technical challenge was a tiramasu and the showstopper a baked alaska. I will not spoil anything for those of you still to catch up but my word... I was on the edge of my seat!

Now I could have made a self saucing pudding, I have made chocolate fondants before so thought this seemed a little too easy. I was not going to make tiramasu as coffee is one of the few things I actually dislike. This left me with baked alaska.

First of all I was never going to make a whole baked alaska, there are only two of us and this pudding certainly does not keep. So I did my research and yes, individual baked alaskas are definitely a thing. Individual ones are either quickly put under a grill to brown or a blowtorch is used. An excuse to use my blowtorch? I was sold.

A baked alaska has a sponge base, topped with a scoop of ice cream and the whole thing is encased by browned meringue.

Those of you who read this blog will know that I cannot tolerate lactose at all, and even dairy without lactose can be a dodgy. This means ice cream is quite often out, though there are a few dairy free tubs out there. I decided this was the push I needed to dust of my poor neglected ice cream maker and get experimenting. First things first I had to chose a flavour, this was dictated to a degree by my sponge base.

My sponge base was already sorted as I had a little of the lemon semolina cake left over from Sunday, so I cut two slices then used a cookie cutter to get two circles.

So my ice cream had to be flavour that went well with lemon. Many dairy free ice cream recipes make use of coconut milk, and I had plenty of raspberries in the fridge and so I thought a coconut and raspberry ice cream atop a lemon sponge would be rather good and that is what I went ahead with. The ice cream in made half and half with coconut milk and almond milk and so it is not super super coconuty, but the coconut flavour is definitely there.

Coconut raspberry ripple ice cream (dairy free)

300ml almond milk
300ml coconut milk (full fat, shake the can really well before opening. 
75g caster sugar
1 tsp vanilla paste
2  heaped tsp cornflour
60g raspberries (fresh or frozen)

Put the almond milk, coconut milk, caster sugar and vanilla into a saucepan and heat gently, with stirring, until the sugar has dissolved. Mix the cornflour with a plash of water or almond milk then add to the pan, increase the heat a little and cook until thickened slightly. The mixture will coat the back of the spoon but will not be super thick like custard, this is how it should be. Transfer the mixture to a jug and refrigerate.

Once the mixture is cool add to an ice cream machine and churn according to the manufacturers instructions.

While the ice cream is churning mash the recipes to a runny pulp, taste and add a little sugar if you think that it is necessary. When the ice cream forms a soft-medium scoop then transfer it to a tupperware and quickly swirl through the raspberries. Place in the freezer for a few hours to allow the ice cream to firm up, at this point I left the ice cream overnight ready for the next step. 

This ice cream tasted lovely and was perfect for the baked alaska but if eating it as just an ice cream I would need it to be creamier.. I reckon using coconut cream would work, I will continue my ice cream experimentation at a later date!

I must confess that when making my alaska I did not follow a recipe and nor did I weigh out anything. However what I did is as follows...

Individual baked alaska

I formed two scoops of ice cream and put them on a plate in the freezer to make sure they were set solid.

A couple of hours later I cut two circles with a cutter from two slices of cake that I had made 

I then made my meringue, I whipped up two eggs whites in a metal bowl set over a pan of simmering water until soft peaks formed then added sugar (by eye, sorry) and whipped until stiff glossy peaks were formed. Many of the contestants used Italian meringue, or you could use swiss, google will tell you the amounts to use!

I then assembled! I placed the hardened scoop of ice cream onto the round of sponge. Then I topped the whole thing with meringue making sure that all the ice cream and most of the sponge was covered. I used a teaspoon to make rustic peaks but you could use a piping bag. I then toasted the whole thing with my cook blow torch. If you had no blow torch you could put the whole thing under a hot grill for a minute or two... watch it like a hawk!

I did enjoy my very first baked alaska, they look amazing and unusual flavor combinations could turn this into a very stunning dessert to impress others with.

1 comment:

  1. I love how you made individual baked alaska. I've not made one for a while and seeing yours has inspired me. Love the flavour combinations too