Prep time:
Cooking time: 45 minutes
Total time:
Serves: 4
For the vanilla sponge base:
100g Self raising flour
100g Caster sugar
100g Softened butter
2 Eggs, beaten
1tsp Vanilla essence
For the blackberry coulis:
150g blackberries (1 punnet)
1tbsp Sugar (or to taste, depending on tartness of fruit)
2tsp Cornflour (optional)
For the hazelnut meringue:
3 Egg whites
150g Caster sugar
30g Ground hazelnuts
1 Small tub of good quality vanilla ice-cream, but not soft scoop!
Hints of autumn suffuse this version of the classic ice-cream cake. I’ve made 4 mini Alaskas here, but the recipe should adapt to one larger (which might stay solid in the middle for longer). This is not difficult to make, but timing is of the essence to stop the ice-cream centres melting away. Mix together … Continue reading "Blackberry & hazelnut mini baked Alaskas"
Hints of autumn suffuse this version of the classic ice-cream cake. I’ve made 4 mini Alaskas here, but the recipe should adapt to one larger (which might stay solid in the middle for longer). This is not difficult to make, but timing is of the essence to stop the ice-cream centres melting away.
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...