14 - 18 JUNE 2017 - REGENT'S PARK
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Baked Alaska

Serves: 6

Cooking time: Prep +2hrs Cook 30mins

Difficulty: Difficult

Ingredients

Dulche de Leche Sponge

  • 600g condensed milk
  • 75g butter, room temp
  • 30g golden syrup
  • 225g dulce de leche
  • 2 eggs
  • 100g self raising flour
Strawberry Consommé 
  • 300g strawberries
  • 75ml strawberry liquor (can substitute with another fruity liquor or rum if you don’t have)
  • 15g sugar
Italian Meringue 
  • 225g sugar
  • 150g water
  • 90g egg whites
Serving
  • Good quality vanilla ice cream

Method

To make the sponge, boil the tin of condensed milk for 4 hours in a pan of boiling water making sure you top the water up throughout boiling so it is always submerged. Take out and let cool for 30 minutes. Preheat the oven to 180*.

In a mixing bowl, add the soft butter, golden syrup, dulche de leche (condensed milk) and, with a paddle or wooden spoon if doing by hand., cream together until it has gone lighter in colour, this should take about 5 minutes. Crack the two eggs in a bowl whisk together. Keep mixing the butter mix and add the egg, mix together for another 2 minutes until completely smooth then sieve the flour in and mix for 1 more minute.

Lightly grease a 12'' lipped baking tray and cover in parchment paper then put your sponge mix on the paper and spread out until 1cm thick. Cook for 8-10 minutes and cool on a wire rack. Using a cookie cutter 100mm diameter cut out 6 discs and set aside.

To make the consommé, wash the strawberries then take the green tops of with a small knife and cut in half or quarters if large. Place in a metal bowl, add the liqueur and sugar cling film tightly and place over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Leave at the simmer for 30 minutes and turn off the heat. Once cooled a little strain off and discard the pulp. Place in the fridge to chill.

To make the meringue, put the sugar in a pan and gently pour over water. Make sure no sugar is up the sides of the pan as this will make the syrup crystallise. Put the egg whites in a mixing bowl and whisk on slow speed. Once the sugar has reached 116 degrees, increase the speed of whisking to create soft peaks. When the sugar has reached 121 degrees, pour slowly while still whisking on a high speed. Once the sugar syrup has been added continue to whisk until it has cooled down to room temperature, then put in a piping bag with a plain nozzle 10/12 mm.

To finish, on a lined baking sheet, place each ball of ice cream on a disc of sponge. Pipe the meringue all the way around, to completely cover. At this stage place in the freezer until ready to cook and serve. When ready to cook, preheat the oven to 200*. Place on the bottom shelf for 3 minutes, until nice and brown. Carefully lift into bowls, and pour the consommé around, around 50ml per person.

 

Ingredients

Dulche de Leche Sponge

  • 600g condensed milk
  • 75g butter, room temp
  • 30g golden syrup
  • 225g dulce de leche
  • 2 eggs
  • 100g self raising flour
Strawberry Consommé 
  • 300g strawberries
  • 75ml strawberry liquor (can substitute with another fruity liquor or rum if you don’t have)
  • 15g sugar
Italian Meringue 
  • 225g sugar
  • 150g water
  • 90g egg whites
Serving
  • Good quality vanilla ice cream

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