Recipe: Tom Aiken’s wintery baked Alaska
For the baked Alaska…
• 1 panettone
• 4 scoops of vanilla ice cream
For the meringue…
• 70ml water
• 35g glucose
• 300g caster sugar
• 150g egg whites
1. Slice the panettone about 2cm thick and place in the base of the copper pan or ovenproof dish. Then add around four scoops of vanilla ice cream, covering the base of the panettone.
2. To make the meringue, put the water, glucose and caster sugar in a thick-based saucepan. Place over a moderate heat and stir until it boils. Skim the surface and wash down the crystals with a clean brush dipped in water.
3. Increase the heat so the syrup cooks rapidly. When the syrup temperature reaches 110°C, beat the whites until stiff. When it reaches 115°C, slowly whisk it into the whites in a thin stream taking care not to let it run onto the whisk. Continue beating until completely cold. This will take approximately 15 mins.
2. Pipe the meringue on top of the ice cream using a star nozzle until the ice cream is completely covered and the meringue is piped up into a dome shape.
3. Place in a 220°C oven until the meringue is golden in colour. You may need to turn the meringue around halfway through cooking to get an even colouring.
4. Once baked, serve immediately with a small shot of Grand Marnier.