Limoncello Baked Alaska
One of the dessert created by the Chefs from Meallmore. You can add Carte D'Or raspberry coulis to centre of your Baked Alaska.
Ingredients
Limoncello Baked Alaska
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€0.0
For the Sponge:
Vanilla (pod)
/g
10.0 g
0%
Caster sugar
/g
340.0 g
0%
Egg
/g
200.0 g
0%
Plain flour
/g
75.0 g
0%
For the Limoncello bombes:
Carte D’Or Lemon Mousse 600g
/g
200.0 g
0%
Semi skimmed milk
/ml
500.0 ml
0%
Limoncello
/ml
50.0 ml
0%
For the Meringue:
Caster sugar
/g
0.0 g
0%
Water
/ml
100.0 ml
0%
Egg white
/g
120.0 g
0%
/
For the Sponge:
-
Vanilla (pod) 10.0 g
-
Caster sugar 340.0 g
-
Egg 200.0 g
-
Plain flour 75.0 g
For the Limoncello bombes:
-
Semi skimmed milk 500.0 ml
-
Limoncello 50.0 ml
For the Meringue:
-
Caster sugar
-
Water 100.0 ml
-
Egg white 120.0 g
Preparation
-
For the Sponge:
- Preheat an oven to 170c. Line three half gastronome trays or sponge tins (20cm linewith baking paper/non-stick baking mats. Spray oil spray to prevent further sticking.
- Halve the vanilla pod and scrape the seeds from the pod.
- Place the seeds, sugar and eggs into a kitchen mixer and whisk until doubled in size and thick and creamy.
- Sift the flour and carefully fold in. Pour into the lined baking trays and cook in the oven for 8-10 minutes until lightly golden and set
- Remove from the oven and place the cake layers on trays to cool.
- When cool cut 6cm rounds , then cling film until required.
-
For the Limoncello bombes:
- Place the milk into a bowl and add the CARTE D'OR Lemon mousse and Limoncello liqueur.
- Whisk for 2 minutes at a slow speed followed by 5 minutes at a high speed.
- Pipe the Limoncello mousse into lined dariole moulds then place in the freezer for 3 hours.
-
For the Meringue:
- Place the sugar then gently add the water place the pan on the heat and bring to the boil.
- If the sugar is coming up the sides of the pan brush down with a little water to prevent it from crystallising.
- Using a thermometer take the sugar up to 120c. When the sugar is at 110c start the electric whisk on the egg whites.
- Once the sugar is at 120c pour a steady stream of the sugar syrupinto the egg whites whilst the machine is still running. Keep going until all the sugar is incorporated into the whites.
- Allow to continue to whisk until cool.
- Place the egg whites into a piping bag with star nozzle for use later.
-
To Assemble :
- Unmould the Limoncello bombes then place the sponge on the base. Place back in the freezer until required.
- Place the base for the Alaska on the plate then start piping the meringue until the frozen mousse is completely covered.
- Using a blow torch lightly colour the meringue then serve.
