Baked Alaska with liquorice and elderflower 0 Comments
Baked Alaska with liquorice and elderflower
The recipe is created by Anine Bach Møller from www.anine.dk
• 3 pasteurised egg yolks
• 80 g sugar
• 1 dl elderflower syrup
• juice of half a lemon
• 3½ dl double cream
• 80g almonds
• 2 egg whites
• 100g sugar
• 3 tsp Raw Liquorice Powder
• 50g white chocolate (roughly chopped)
• 90g egg whites
• 200g sugar
• 110g water
• 6 tsp Sweet Liquorice Syrup
Beat the egg yolks and sugar until light and creamy. Add the elderflower syrup and lemon juice. The mixture is quite runny, but will thicken when mixed with the cream.
Whip the cream until soft peaks form. Add a large spoonful of whipped cream into the egg mixture and then gently fold in the rest of the cream. Pour into round moulds (e.g. 7.5cm silicone moulds) and cover with cling film. Freeze overnight.
Finely grind the almonds. Whisk the egg whites and sugar together until thick. Fold in the almonds, raw liquorice powder and white chocolate. Spread the mixture onto a sheet of baking paper (25 x 25 cm). Bake for about 15 minutes at 175C. Let the base cool completely.
Beat the egg whites until stiff. Add one teaspoon of sugar and beat at low speed. Heat the sugar and water up to 120 degrees in a small saucepan. Slowly pour the hot syrup over the egg whites and whisk until the meringue is thick and glossy. It takes 5-10 minutes.
Cut circles out of the base to match the size of the ice cream moulds. Place a portion of ice cream on top of each circle.
Make a hole in the top of the ice cream and fill with sweet liquorice syrup.
Pipe or spoon the meringue onto the ice cream, making sure to cover completely.
Glaze the meringue with a blow torch and serve immediately.