Vanilla Baked Alaska, Spiced Rhubarb Rhubarb Consomme

Marcus Eaves

Marcus Eaves

23rd March 2011

Vanilla Baked Alaska, Spiced Rhubarb Rhubarb Consomme

Vanilla Baked Alaska, Spiced Rhubarb Rhubarb Consomme From L'Autre PIed

Ingredients

  • ICE CREAM AND BASE:
  • FINANCIERS (ALMOND SPONGE)
  • An almond sponge base. The mixture, once it is baked forms the base on which to stand the ice cream.
  • Ingredients
  • 90 g plain flour
  • 90 g ground almonds
  • 120 g icing sugar
  • 80 g liquid honey
  • 220 g beurre noisette (nut brown butter)
  • 220 g lightly beaten egg white
  • VANILLA ICE CREAM
  • Ingredients:
  • 500 ml milk
  • 500 ml double cream
  • 30 g very fresh lemon thyme
  • 200 g egg yolk
  • 220 g caster sugar
  • 1 Vanilla Pod.
  • MERINGUE (SWISS)
  • This is basic meringue recipe
  • 100 g egg white
  • 200 g icing sugar
  • RHUBARB CONSOMME
  • 50 ml stock syrup
  • 1 vanilla pod
  • 2 star anise
  • 1 kilo blackberries.

Method

FINANCIERS (ALMOND SPONGE)
An almond sponge base. The mixture, once it is baked forms the base on which to stand the ice cream.
Beat the flour, almonds, sugar, honey and beurre noisette together until they form a smooth paste. Beat in the egg whites once again until the mix becomes smooth
VANILLA ICE CREAM
For each financier sheet, spread a thin layer of the paste over the baking paper with a palette knife. Preheat a fan-assisted oven to 180°C and Bake for around six minutes.
Cool and store the sheets in an airtight container, leaving them on the baking paper.
Bring the milk and cream to the boil in a stainless steel. Add the Vanilla. Take off the heat. Cover the pan with cling film and let the milk-cream cool completely. Strain into a bowl or fresh sauce pan.
Whisk the egg yolks and sugar. Combine with the milk and cream. Heat gently, stirring all the time, to make the ice cream base. Cool and churn. Once churned spread the ice cream on top of the almond sponge and freeze.
Whisk the egg whites till they start to become fluffy, Add the icing sugar and continue whisking till they rise and stiffen. The meringue should be stiff and firm to touch.
MERINGUE (SWISS)
ASSEMBLE
Using a size 40mm cutter, cut out an ice cream cylinder on its biscuit base.
Fill a piping bag with meringue and snip off the end to give a 5mm hole. Pipe lines of meringue over the top and down the sides of the ice cream. It’s very important that there are no gaps.
To achieve a finish that makes the outside look like a “hedgehog”, touch the surface of the meringue with a fingertip and pull outwards. A small point will appear each time.
The Alaska is ready to bake, but it’s best to return it to the freezer one or two hours before serving.
RHUBARB CONSOMME
Put the syrup, vanilla and star anise in a pan large enough to take the rhubarb. Put the rhubarb inside. Simmer. Cover the top of the pan with film. Cook until the skins start to split. Take off the heat and leave to infuse 15 minutes. Pass the liquid through a fine sieve and muslin. Press the pulp gently but don’t force it or the consommé will cloud.
Makes around 400ml.
SPICED YORKSHIRE RHUBARB
Add 10g of butter to a saucepan with 120 g sliced rhubarb15 g caster sugar, 1 star anise and half a vanilla pod. Cook 10 to 15 minutes until the fruit softens and forms a compote.
BAKING
Preheat a fan assisted oven to 250°C.
Stand the Baked Alaska on a cold baking tray.
Bake 4 minutes until the surface forms a light brown colour.
Place a spoon of the rhubarb in the centre of a soup bowl. Stand the Baked Alaska on top of the fruit base. Pour the rhubarb consommé around the outside. Finish with drops of lemon oil.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you