麻豆社

Makes 6

N.B. Substitute the homemade ice cream with 6 small tubs of bought vanilla.

Ingredients:

ICE CREAM

200ml Double Cream

175ml Milk

110gm Caster Sugar

3 Large egg yolks (save whites for meringue)

1 Teaspoon Vanilla Extract.

ITALIAN MERINGUE

3 Large Egg Whites (use from the ice cream)

185gm Caster Sugar

60mls Water

SPONGES

90gm Unsalted butter

80gm Stork margarine

170gm Caster sugar

170gm Self Raising Flour

3 Large Eggs - beaten

10gm Freeze dried raspberries - crushed

TO FINISH

1 punnet raspberries or 250gms

6 Tablespoon Raspberry jam

6 small sprigs of mint

銆赌

Set the oven to 180掳C Fan

路 Make the ice cream by placing the cream, milk, half the sugar and the vanilla extract into a pan over medium heat.

路 Cream together the egg yolks and the remaining sugar and when the cream mix reaches simmering point pour onto the eggs whisking all the time.

路 Return the mix to the pan and stir over a low heat until thick enough to coat the back of a spoon. DO NOT BOIL or the mixture will curdle.

路 Cool and place in an ice cream machine to finish. (See bottom note) When ready, place in 6 metal dariole moulds with a 6cm diameter top and 5cm in depth or similar containers. Freeze.

路 When the ice cream is frozen, make the sponge by creaming together the butter, margarine and sugar until light and fluffy

路 Beat in the eggs in 4 batches with a tablespoonful of the flour each time, then fold in the rest of the flour and the crushed raspberries

路 Place in a 12" x 8" (20 x 30cm) tray bake tin lined with parchment and bake for 20 - 25 mins.

路 Place on a wire rack and cool then cut into 6 equal rounds using an 8陆 to 9 cm ring.

路 Next make the meringue. Place the sugar and water in a pan over medium heat and stir until the sugar is dissolved.

路 Using a sugar thermometer boil until a temperature of 121掳C is reached. When the temperature reaches 115掳C start whisking the egg whites in a mixer bowl, they should be just holding their shape.

路 Pour the hot syrup in a slow stream into the egg whites making sure it doesn't hit the beaters. Carry on beating the meringue until the bowl feels just tepid.

路 Assemble the Alaska's by placing a tablsp of raspberry jam on each sponge and top with a few raspberries.

路 Working quickly place the ice creams over the top and then completely cover the ice creams with the meringue either piping with a rosette pipe or swirling with a knife.

路 Brown the outside using a blow torch or place in a very hot oven for a few seconds until browning.

路 Finish with sprigs of mint or basil and serve immediately.

銆赌

You can make these in advance and before browning pop in the freezer. They can then be taken out and browned using blow torch or oven just before serving! If you are freezing overnight leave enough time for the sponge to defrost!

If you do not have an ice cream machine place the mix in a tin or bowl and freeze until just beginning to set. Take out of the freezer and whip the mix to dispel any ice crystals. Place in the dariole moulds and re freeze.