Stuck for summer desserts and tired of fruit tarts and pies? Pretty in pink, here is a light, simple and summery dessert idea. A grown up baked Alaska – using a liqueur based ice cream. This is a quick and easy recipe suggestion that you can adapt in many ways. Our version is one we got commissioned to develop by the folks at Alexander and James.
Nuvo is a French drink, a mix of Vodka, Sparkling wine and Passion Fruit nectar. We had not heard of it before but thought it would be interesting to try it out. We incorporated some into an ice cream based dessert.
It is a good idea to use an Italian Meringue- the heated sugar syrup will cook the egg white a little and also gives a glossier finish than the French method (though it pains us to to say this).
Never made baked Alaska? Don’t have an ice cream maker? Fear not. This is a simple dessert that you can make ahead and freeze.
To make it easier here are our #FranglaisRecipeHacks – variations and suggestions for Baked Alaska
- Use a ready made ice cream.
- Use a ready made sponge base – a flan base works well (cut off the edges and cut circles of sponge to size using a pastry cutter).
- Use a kitchen blowtorch to brown the meringue (quicker and easier than baking).
- Freeze the meringue covered baked Alaska once prepared, ready to whip out when needed.
- We made individual sized baked Alaskas. A large one is easier and just as tasty!
- 250ml (1 cup) whole milk
- 3 large egg yolks
- 80g caster sugar
- 140ml (1/2 cup and 1 tablespoon) double cream
- 100ml (2/5 cup) Nuvo liqueur (or Pink Champagne)
- half teaspoon pink food colouring
- Sponge base (a sponge flan case)
- 2 egg whites
- 150g (3/4 cup) sugar
- 50ml (1/5 cup) water
- Prepare your ice cream maker
- Pour the milk in a saucepan and bring to a simmer over low to medium heat, stirring constantly
- In a bowl, blitz the egg yolks and sugar together with a hand blender
- Pour the eggs into the pan and continue to stir and heat until the temperature reaches 70 Deg C (158 Deg F)
- Continue to stir and maintain this temperature cooking the milk for 10 minutes
- Pour the milk into a large jug and keep whisking, cooling it in a larger bowl of ice cold water
- When the mixture has cooled completely, stir in the liqueur and pour into an ice cream maker
- Decant the ice cream into an airtight container and freeze for 3 hours or overnight.
- Prepare the sponge base by cutting circles of 1cm thick sponge to the size you prefer using a biscuit cutter. We used a flan base, carefully sliced it in two to reduce the thickness of sponge) and then cut out circles of sponge.
- Whisk the egg whites to stiff peak stage (use an electric mixer if you have one)
- At the same time, put the sugar and water in a saucepan and heat till the sugar dissolves and the temperature reaches 120Deg C and the syrup is at a rolling boil
- Pour the sugar syrup very slowly into the egg whites whilst continuing to beat the egg whites
- Keep beating until the egg whites cool down and are stiff and glossy.
- Scoop ice cream onto the sponge base
- Pipe or spoon meringue over the ice cream and base
- Use a blowtorch to brown the meringue or use an oven: preheat the oven to 200C/400F/Gas 6 and bake for 8-10 minutes, or until golden-brown all over.
Some other lovely ice cream ideas to cool you down
And also this Heston inspired Chocolate and Passion Fruit Baked Alaska
Finally try our blueberry and mascarpone ice cream terrine if you want a pretty but simple ice cream dessert.
Disclosure: we were compensated by Alexander and James to develop this recipe. The recipe and our thoughts on Nuvo are our own.