zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Baked Alaska with Raspberry Sorbet and Peach

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Baked Alaska with Raspberry Sorbet and Peach

    Revisit this classic dessert with a low-fat version made with raspberry sorbet and fresh seasonal peach, tucked under a blanket of soft, fluffy meringue.

    • Preparation time: 15 minutes
    • Cooking time: 3 minutes to 4 minutes
    • Total time: 18 minutes to 19 minutes 20 minutes

    Serves: 6

    Ingredients

    • 1 medium Edler's Continental Flan Case
    • 1 ripe peach
    • ½ x 750ml tub Waitrose Raspberry Sorbet
    • 2 large egg whites
    • 100g caster sugar

    Method

    1. Preheat the oven to 230°C, gas mark 8. Place the flan case on an ovenproof serving plate or flat baking sheet. Cut the peach in half and remove the stone before slicing thinly. Scatter the peach slices over the flan base and spread out evenly.
    2. Remove the sorbet from the freezer and allow to soften very slightly. Meanwhile, whisk the egg whites until stiff peaks form. Gradually whisk in the sugar, 1 tablespoon at a time, until the meringue is firm, thick and glossy.
    3. Quickly spoon the sorbet over the flan base in a rough dome shape. Top with the meringue using a palette knife or spatula to ensure that the sorbet and the flan case are completely sealed.
    4. Cook in the oven for 3-4 minutes or until the meringue is just starting to turn golden. Cut into slices and serve immediately.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Make sure the oven is very hot before cooking the baked Alaska. The dessert should be removed as soon as the meringue starts to turn golden. The sorbet remains frozen as the meringue acts as insulation.

    Safety note
    This recipe contains raw egg and is therefore not suitable for the young, pregnant women, elderly people or those with a weak immune system.

    Comments

    Average user rating

    4 stars