Love Neat Gil’s Christmas Baked Alaska Recipe | Christmas Food and Drinks

NS Baked Alaska feels really luxurious and hard-working. The truth, however, does not have to be. Baked Alaska is really adaptable to what you like, can be pre-assembled, whisk on the table and ready to impress with a blowtorch. Here, I made a hazelnut sponge that complements the salted caramel ice cream I bought at the store, but of course you can change it to your liking.Homemade ice cream is even more impressive, but seriously, when all of us are in a hurry in December, I don’t think anyone will judge you. No Make it yourself.

Bake Alaska

Preparation 45 minutes plus freezing time
cooking Half an hour
Saab 6

For hazelnut sponge
Unsalted butter 100gExtra to soften and grease
Golden caster sugar 100g
2 eggs
Salt pinch
Soft flour 60g
1/4 teaspoon baking powder
60g roasted hazelnuts

In Swiss meringue
Egg white 120g
Caster sugar 200g
A handful of roasted hazelnuts
Two bathtubs of your favorite ice cream

Place baking paper on the bottom of a 20 cm sandwich can and butter the sides. Heat the oven to 180C (160C fan) / 350F / gas 4.

Cream the butter and sugar until thin and fluffy in a stand mixer bowl with a paddle attachment or a large bowl with a whisk. Mix the eggs one at a time and make sure they are well mixed before adding the next egg. Put salt, flour, baking powder and hazelnuts in a small bowl, add to the butter mixture and mix gently. Scoop into a lined can, level the top behind a spoon and bake for 25-30 minutes or until the skewers are clean. Let it cool completely.

Place oil-resistant paper (or several layers of plastic wrap) in a 12½ cm diameter bowl, leaving enough overhang to later lift the frozen ice cream. Push the selected ice cream into a lined bowl and freeze it hard.

Gently boil a large, deep pot filled with water halfway. Place egg whites and sugar in a large bowl that sits on boiling water but does not touch, place the bowl on boiling water and stir with a whisk until the sugar dissolves. (You can feel the mixture of fingers and check it. Do not make it rough.)

Lift the bowl from the pan and whisk with a whisk until it cools at medium speed. This will make the meringue mix volume.

Trim the cooled sponge so that it is 17½ cm in diameter and has a flat top. Remove the ice cream from the freezer, turn it over on a sponge, and remove the wrapping. Spoon the meringue all over the ice cream and sponge – it should be thick and full of piles. Immediately turn on the torch lamp and serve with roasted hazelnuts, or freeze and turn on the torch lamp just before serving.

Fiona Beckett Drink Match Meringue reduces the ice that paralyzes the palate, but ice cream is not the easiest to combine with wine. I would want to look for something sweet and strong, maybe shot out.Picking up hazelnuts, it’s possible Frangelico ((((£ 15.95 Tanner, £ 19.50 Ocado, 20%), or one of the tan ports mentioned in My column this week..

Love Neat Gil’s Christmas Baked Alaska Recipe | Christmas Food and Drinks

Source link Love Neat Gil’s Christmas Baked Alaska Recipe | Christmas Food and Drinks

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