Friday, 4 July 2014

Cool down with a Baked Alaska

Yesterday was the UK’s hottest day of the year so far, with temperatures climbing to the low 80s in the south east. It’s likely to be just as hot today, so how about cooling down with that cruise ship favourite, a Baked Alaska?
We can’t provide the parade of smiling waiters, or even the fireworks, but thanks to our friends at Cruise & Maritime Voyages, we can give you the recipe. The quantities here will make one almost as big as Alaska, so better get some friends round for a party.
Two vanilla sponge cakes, Grand Marnier and sugar syrup as required,  five litres each of vanilla, strawberry and chocolate ice cream. 2 litres of egg white, 2 kg of sugar and 150 grams of glucose.
Soak the vanilla sponge with Grand Marnier and sugar syrup; layer the three types of Ice cream together like a sandwich and cover with the sponge. Store in a freezer.
Boil the sugar and glucose with water until the “soft ball” stage. Whisk the egg white until it is stiff and forms peaks and then pour in the hot sugar syrup to create Italian meringue. Cover the sponge and ice cream sandwich with the meringue and burn with a blowtorch until light gold in colour. Add indoor fireworks and serve.
Enjoy, and keep cool!

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