Baked alaska

Paul Collins at Yeo Valley HQ shares his baked alaska recipe
Baked alaska

This delicious baked alaska from Paul Collins at Yeo Valley HQ was served at our glitzy awards night, try it out for your next social soiree

Serves    4
Oven temp    180°c / gas 4

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FOOD Magazine issue 187

Basic victoria sponge or swiss roll 1
Rhubarb jam about 4 tsp
Yeo Valley Honey Ice Cream 4 scoops
Egg whites 100g
Caster sugar 200g
Rhubarb 2 sticks
Sugar 1 tbsp
Stem ginger 1 tsp, finely sliced

  1. Slice the sponge into thin slices and cut out 4 circles with a pastry cutter that will slightly overlap the ice cream. Put a little jam in the middle of each disc.
  2. Place a scoop of ice cream on each disc, then place on a tray in the freezer.
  3. To make the meringue, put the sugar on to a greaseproof paper-lined tray and place in an oven at 180°c / gas 4 for about 6-8 minutes until the sugar is hot to the touch. Remove the sugar but leave the oven on.
  4. Whisk the egg whites and then add the hot sugar very gradually. Beat the mixture until cold then put the meringue into a piping bag.
  5. Take the ice cream and sponges out of the freezer and pipe the meringue in very small peaks all the way around, ensuring no ice cream is visible. Put back in the freezer until required.
  6. Cut the rhubarb in 1 inch pieces and place in a flat pan. Sprinkle over sugar to taste and then cover with water. Add the ginger and gently poach for 5-6 minutes.
  7. Remove the rhubarb from the liquor and reduce to a syrup consistency.
  8. Take the ice cream from the freezer 5 minutes before serving. To colour, use a blow torch gently all over, being careful not to hold it too long in one place so it sets fire to the meringue. Place in the oven for 4-5 minutes.
  9. Spoon the rhubarb around the outside of 4 plates with some of the reduced liquor. Remove the covered ice creams from the oven and serve.

You will need

Basic victoria sponge or swiss roll 1
Rhubarb jam about 4 tsp
Yeo Valley Honey Ice Cream 4 scoops
Egg whites 100g
Caster sugar 200g
Rhubarb 2 sticks
Sugar 1 tbsp
Stem ginger 1 tsp, finely sliced

Method

  1. Slice the sponge into thin slices and cut out 4 circles with a pastry cutter that will slightly overlap the ice cream. Put a little jam in the middle of each disc.
  2. Place a scoop of ice cream on each disc, then place on a tray in the freezer.
  3. To make the meringue, put the sugar on to a greaseproof paper-lined tray and place in an oven at 180°c / gas 4 for about 6-8 minutes until the sugar is hot to the touch. Remove the sugar but leave the oven on.
  4. Whisk the egg whites and then add the hot sugar very gradually. Beat the mixture until cold then put the meringue into a piping bag.
  5. Take the ice cream and sponges out of the freezer and pipe the meringue in very small peaks all the way around, ensuring no ice cream is visible. Put back in the freezer until required.
  6. Cut the rhubarb in 1 inch pieces and place in a flat pan. Sprinkle over sugar to taste and then cover with water. Add the ginger and gently poach for 5-6 minutes.
  7. Remove the rhubarb from the liquor and reduce to a syrup consistency.
  8. Take the ice cream from the freezer 5 minutes before serving. To colour, use a blow torch gently all over, being careful not to hold it too long in one place so it sets fire to the meringue. Place in the oven for 4-5 minutes.
  9. Spoon the rhubarb around the outside of 4 plates with some of the reduced liquor. Remove the covered ice creams from the oven and serve.
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