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Glynn Purnell's Festive baked alaska
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Makes: 1 cake
½ x 25g pack basil, chopped
250g Waitrose Christmas Mincemeat
1 litre vanilla ice cream
30 x 15cm sponge prebaked and cooled (or 300g pack Waitrose Madeira Cake, cut in half horizontally)
200ml stock syrup
140ml dark rum
4 medium Waitrose British Free Range Blacktail Egg whites
200g caster sugar
1 Stir the chopped basil into the mincemeat. Beat the ice cream in a mixer to soften, taking care not to overbeat, as it will melt. Add
the mincemeat mixture to the ice cream and mix.
2 Lay out 3 pieces of clingfilm side by side (so they overlap each other by half) on a bench. Spoon ice cream into the middle and
roll into a 8cm-thick cylinder about 30cm long, and refreeze for 24 hours.
3 Arrange the sponge on a plate (it needs to measure about 30 x 8cm). Warm the stock syrup with 40ml of the dark rum and pour over the sponge to soak it.
4 Meanwhile, whip the egg whites in a mixer to stiff peaks, then gradually add the sugar. Remove the clingfilm from the
ice cream. Lay the ice cream on the sponge, then carefully, with a large palette knife, cover with meringue.
5 Blow torch the meringue until golden. Warm the remaining rum, ignite and pour over the Alaska. Serve!
To make stock syrup heat equal quantities of sugar and water until boiling, then allow to cool completely.
Please note: Weekend Kitchen With Waitrose is a live show. All recipes are therefore subject to change.
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