Baked Alaska recipe

  1. Peel the mangoes and dice half of one of them into 5mm dice, puree the rest of the flesh, pass through a fine sieve.
  2. Do the same with the Pineapple.
  3. Cut the passion fruit in half and pass the pulp through a fine sieve, add 3/4 to the mango puree.
  4. Add the remaining 1/4 to 20g of the sugar, bring to the boil to dissolve the sugar then add to the mango and pineapple dice and reserve.
  5. Separate the egg yolks from the whites.
  6. Split the vanilla pod and add to the milk, cream, glucose and half of the sugar, and bring gently to the boil.
  7. Pass the mixture through a fine sieve to remove the vanilla pod and pour directly over the egg yolks, mixing with an electric stick blender, the mixture will double in volume.
  8. Pour into a bowl and cover directly onto the top with cling film to stop any air getting to the mixture.
  9. Allow to cool, preferably overnight.
  10. Blend the mango and passion fruit mixture into the custard.
  11. Churn in an ice cream maker and turn into 4 bomb moulds, allow to set properly in the freezer for a few hours.
  12. With 40g of water in a saucepan, add the remaining 100g of sugar and dissolve.
  13. Bring to the boil.
  14. Whisk the egg whites in an electric whisk to stiff peaks and with the motor still running, pour in the boiling syrup.
  15. Keep whisking until the mixture has cooled.
  16. Turn the Ice cream out of the bomb moulds and pipe decoratively with the meringue mixture.
  17. Put back into the freezer until required.
  18. Pre heat the oven to 200 degrees C and put the Alaska into the oven for a few minutes until it starts to brown, remove and plate with the diced mango and passion fruit sauce, serve immediately.

alfonso, passion fruit, pineapple, eggs, cream, milk, sugar, liquid glucose, vanilla pod

Taken from www.lovefood.com/guide/recipes/11128/tony-borthwicks-baked-alaska (may not work)

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