Baked Alaska
This Baked Alaska recipe includes everything you need to perfect hot meringue. A James Martin's Saturday Morning Masterclass recipe it is foolproof!
Ingredients
- 1 arctic roll
Meringue:
- 225g caster sugar
- 100ml water
- 4 eggs whites only
Raspberry sauce:
- 500g raspberries
Method
Place the sugar and water into a pan, slowly bring to the boil until syrupy and the temp reaches 121c.
Whisk the egg whites until firm peaks, turn the mixer to a low speed and pour the sugar mixture in a steady stream, beat for a further 5 minutes.
Put the raspberries into a blender and blitz, pass through a sieve to remove the seeds.
Put the ice cream onto a cake stand, pipe the meringue all over then scorch with a blow touch and serve with the raspberry sauce.
Ingredients
- 1 arctic roll
Meringue:
- 225g caster sugar
- 100ml water
- 4 eggs whites only
Raspberry sauce:
- 500g raspberries
Method
Place the sugar and water into a pan, slowly bring to the boil until syrupy and the temp reaches 121c.
Whisk the egg whites until firm peaks, turn the mixer to a low speed and pour the sugar mixture in a steady stream, beat for a further 5 minutes.
Put the raspberries into a blender and blitz, pass through a sieve to remove the seeds.
Put the ice cream onto a cake stand, pipe the meringue all over then scorch with a blow touch and serve with the raspberry sauce.
