Individual Vanilla and Chocolate Baked Alaska
This is our take on a retro classic dessert, which makes for a showstopping finale at dinner parties as it is served individually, making your guests feel very special when you present them with one e...
Ingredients
130 g egg
75 g sugar
1 tsp. vanilla extract
70 g plain flour
1 tsp. baking powder
10 g unsalted butter, melted
15 ml milk
200 g vanilla ice cream
200 g chocolate ice cream
60 g egg white
120 g sugar
20 g water
2 tsp. vanilla extract
Instructions
STEP 1/8
Lightly beat the eggs.
Melt the butter.
STEP 2/8
Preheat the oven to 160°C.
Line the baking tray with parchment paper.
Lift the Cooking Chef head and fit the heat shield.
Fit the whisk tool to the machine.
STEP 3/8
Attach the Cooking Chef bowl to the machine.
Add the first 3 items of Ingredients 1 (egg, sugar, vanilla) into the Cooking Chef bowl.
Cook at 45ºC on speed 3 for 4 minutes until the mixture leaves a trail as it falls from the whisk.
STEP 4/8
Remove the Cooking Chef bowl from the machine.
Gradually fold in the first 2 items of Ingredients 2 (flour, baking powder) into the Cooking Chef bowl.
Add the remaining Ingredients 2 (butter, milk) into the Cooking Chef bowl.
Gently fold in until combined.
Spread the mixture out evenly onto the prepared baking tray.
Bake at 160°C for 10-15 minutes or until lightly golden.
Remove from the oven, transfer the cake onto a cooling rack and let cool.
Once cool, cut out 6 rounds with a 5cm round cutter and set aside.
STEP 5/8
Remove the ice-cream from the freezer and allow to stand for 10 minutes to soften.
Half fill each mould with the first item of Ingredients 3 (vanilla ice cream).
Put the mould in to the freezer for a few minutes for the ice cream to firm up before adding the chocolate ice cream.
Fill each mould with the second item of Ingredients 3 (chocolate ice cream).
Top each mould with a piece of prepared sponge.
Flatten off the tops with a palette knife.
Place the mould back into the freezer for 1 hour to firm up.
STEP 6/8
Retrieve, clean the Cooking Chef bowl and fit the Whisk tool.
Add Ingredients 4 (eggs, sugar, water, vanilla) into the Cooking Chef bowl.
Cook at 85ºC on speed 6 for 2 minutes.
Cook at 60ºC on speed 6 for 2 minutes.
Or use the ‘Italian Meringue’ pre-set, if applicable.
Transfer the meringue into a piping bag and set aside.
STEP 7/8
Demould the ice cream and place onto the baking tray, sponge side down.
Pipe the meringue over the ice cream and sponge base until completely covered.
You can do this a few hours before serving and place them back into the freezer until ready to serve.
When ready to serve, either quickly brown with a blowtorch or place in a pre-heated oven (set at 220°C) for 10 minutes.
STEP 8/8
Serve with a cherry compote.
You can make the ice cream using our recipe or shop bought recipe.
Individual Vanilla and Chocolate Baked Alaska
This is our take on a retro classic dessert, which makes for a showstopping finale at dinner parties as it is served individually, making your guests feel very special when you present them with one e...
Ingredients
130 g egg
75 g sugar
1 tsp. vanilla extract
70 g plain flour
1 tsp. baking powder
10 g unsalted butter, melted
15 ml milk
200 g vanilla ice cream
200 g chocolate ice cream
60 g egg white
120 g sugar
20 g water
2 tsp. vanilla extract
Instructions
STEP 1/8
Lightly beat the eggs.
Melt the butter.
STEP 2/8
Preheat the oven to 160°C.
Line the baking tray with parchment paper.
Lift the Cooking Chef head and fit the heat shield.
Fit the whisk tool to the machine.
STEP 3/8
Attach the Cooking Chef bowl to the machine.
Add the first 3 items of Ingredients 1 (egg, sugar, vanilla) into the Cooking Chef bowl.
Cook at 45ºC on speed 3 for 4 minutes until the mixture leaves a trail as it falls from the whisk.
STEP 4/8
Remove the Cooking Chef bowl from the machine.
Gradually fold in the first 2 items of Ingredients 2 (flour, baking powder) into the Cooking Chef bowl.
Add the remaining Ingredients 2 (butter, milk) into the Cooking Chef bowl.
Gently fold in until combined.
Spread the mixture out evenly onto the prepared baking tray.
Bake at 160°C for 10-15 minutes or until lightly golden.
Remove from the oven, transfer the cake onto a cooling rack and let cool.
Once cool, cut out 6 rounds with a 5cm round cutter and set aside.
STEP 5/8
Remove the ice-cream from the freezer and allow to stand for 10 minutes to soften.
Half fill each mould with the first item of Ingredients 3 (vanilla ice cream).
Put the mould in to the freezer for a few minutes for the ice cream to firm up before adding the chocolate ice cream.
Fill each mould with the second item of Ingredients 3 (chocolate ice cream).
Top each mould with a piece of prepared sponge.
Flatten off the tops with a palette knife.
Place the mould back into the freezer for 1 hour to firm up.
STEP 6/8
Retrieve, clean the Cooking Chef bowl and fit the Whisk tool.
Add Ingredients 4 (eggs, sugar, water, vanilla) into the Cooking Chef bowl.
Cook at 85ºC on speed 6 for 2 minutes.
Cook at 60ºC on speed 6 for 2 minutes.
Or use the ‘Italian Meringue’ pre-set, if applicable.
Transfer the meringue into a piping bag and set aside.
STEP 7/8
Demould the ice cream and place onto the baking tray, sponge side down.
Pipe the meringue over the ice cream and sponge base until completely covered.
You can do this a few hours before serving and place them back into the freezer until ready to serve.
When ready to serve, either quickly brown with a blowtorch or place in a pre-heated oven (set at 220°C) for 10 minutes.
STEP 8/8
Serve with a cherry compote.
You can make the ice cream using our recipe or shop bought recipe.