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DESSERT
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Raspberry Baked Alaska
Plus overnight resting
Classic pudding with raspberry sorbet and ice cream encased in meringue on a cake base.
SERVES 8 PEOPLE
PREP 40 MINS
COOK 20 MINS
Ingredients
Sponge
Sorbet & Filling
Meringue • 6 Egg Whites • 340g Caster Sugar
• 75g Ground Almonds • 50g Icing Sugar
• 500g Raspberries • 200g Sugar • 270ml Water • Juice of 1 Lemon • 500g Vanilla Ice Cream
• 2 Egg Whites • Pinch of Salt • 55g Caster Sugar
Method
Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6 and line a 20cm wide bowl with cling film, freezing for at least 20 minutes. To make the sorbet and filling, blitz together the raspberries and lemon juice. Strain and discard the seeds. Gently heat 200g sugar and 270ml water in a saucepan until the sugar dissolves. Increase the temperature and continue to heat until the mixture has reduced by about two thirds (or until a syrup has formed). Remove the pan from the hob and whisk the syrup into the raspberry purée. Freeze for 4 hours, giving the sorbet a quick stir every 60 minutes. Transfer the sorbet into the chilled bowl. Top with a thick layer of ice cream before returning the bowl to the freezer. Make the cake by mixing the ground almonds and icing sugar. In a separate bowl, beat the egg whites and salt until frothy. Add 55g of caster sugar,
a little at a time, continuing to whisk until stiff peaks form. Fold the egg mixture into the dry ingredients before transferring the batter to a 20cm round cake tin lined with baking paper. Bake in the oven for 20 minutes. When the cake is completely cool, remove the bowl from the freezer and place the cake on top of the ice cream layer. Return the bowl to the freezer as youmix the meringue. To create the meringue, whisk the egg whites until frothy. Add 340g of caster sugar, a little at a time, while the mixer is still running. Mix for a further 5 minutes or until the meringue is thick and glossy. Remove the bowl from the freezer and carefully turn the dessert out onto a plate, discarding the clingfilm. Spread a thick layer of meringue over the dessert before crisping the exterior using a culinary blowtorch. Serve immediately.
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