Baked Alaska with Poached Rhubarb

Pan-fried sugared bread topped with brandy-poached rhubarb and ice cream, finished with piped, blowtorched meringue and spiced notes.

Vegetarian Dessert Ice Cream Rhubarb Meringue

Estimated Nutrition

Calories

1612.4

kcal / serving

1612.4 kcal total

Carbs

242.8g

per serving

242.8 g total

Fat

65.5g

per serving

65.5 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Icing Sugar

For dusting

tbsp

Caster Sugar

For poaching rhubarb

175

Caster Sugar

For the meringue

Dairy

Butter

For the baked Alaska

Butter

For the poached rhubarb

200

Vanilla Ice Cream

piece

Egg White

Free-range

Fruits

piece

Lime

Cut into wedges for garnish

GrainsCereals

slice

Bread

Cut into a 15cm circle

Liquids

dash

Brandy

NutsSeeds

piece

Vanilla Pod

Split

pinch

Ground Mixed Spice

pinch

Black Peppercorn

Ground

Vegetables

stalk

Rhubarb

Chopped

Method

Whisk egg whites to stiff peaks, then gradually whisk in the caster sugar until glossy.

Dust bread with icing sugar and fry for 30 seconds on each side before cooling on a plate.

Brown the meringue with a blowtorch and serve with remaining rhubarb and lime wedges.

Fold in the mixed spice and pepper, then pipe the meringue to completely cover the ice cream.

Melt butter in a frying pan and fry the bread circle until it is golden.

Place 30ml of poached rhubarb onto the fried bread and top with ice cream.

Combine rhubarb, butter, sugar, vanilla, and brandy in a saucepan and simmer until the fruit softens.