Recipe: All I want for Christmas is a Baked Alaska
16 November 2018 / Food /
It’s official: party season is upon us – and so it’s time to start planning your festive menus. If you’re looking for something a little different to the usual yule log or Christmas pudding, then we have just the ticket. Treat your guests to a heavenly Baked Alaska. A divine combination of refreshingly fruity sorbet, light meringue and a buttery biscuit base, it’s the perfect way to end a decadent meal. Follow the recipe below for some added sparkle to your Christmas dinner party.
For the shortbread base
55g ground rice
For the Italian meringue
5 large egg whites
300g caster sugar
Choose your favourite sorbet flavour (one large scoop per person). We use blackcurrant at The Stables.
- Pre-heat the oven to 180C.
- Cream the butter and the sugar. Slowly add the flour, ground rice and cornflour, continuing to mix together until it forms a dough (you might need to use your hands!).
- Form a round dough and wrap it in cling film, then rest it in the fridge for around 20 minutes.
- Roll your dough out to about 5mm, cut into preferred shapes and bake in the preheated oven until pale golden brown (about 10-12 minutes). Take out and leave to cool.
Method: Italian meringue
- Lightly whip egg whites together.
- Heat the sugar and water to 118° and pour gently onto the whipped egg whites. Continue to whisk until cold.
- Place your biscuit on a small plate and place a scoop of your chosen sorbet on top.
- Pipe the meringue around the sorbet, covering the sorbet completely. Keep in the freezer until you are ready to serve.
- When ready to serve, place in a preheated oven at 200C for a few minutes or use a kitchen blowtorch until the meringue is golden brown.