Rum Raisin Baked Alaska

That question that puts so many into turmoil, what is your favourite ice cream flavour? So many options, do you go fruity or chocolate? Smooth or with texture? Nutty or zesty? For me, there is no choice, there never has been, Rum & Raisin will always come top. That’s not to say there are no contenders, it’s just I was born with it running through my veins, you see, generations before me, my mum, my sister, and my granny all adored that chewy, gnarly, booze infused puck that is a frozen rum-soaked raisin.

Add this to a hot cross bun inspired spiced sponge, fill it with Italian Orange cream and cloak it in torched meringue and its pretty much a slice of heaven on a plate.

Make it and fins out for yourself….

You can watch the video here

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Yield: 10-12

Author: Suze Morrison

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Rum Raisin Spiced Baked Alaska

Prep time: 2 HourCook time: 25 MinInactive time: 12 HourTotal time: 14 H & 25 M

That question that puts so many into turmoil, what is your favourite ice cream flavour? So many options, do you go fruity or chocolate? Smooth or with texture? Nutty or zesty? For me, there is no choice, there never has been, Rum & Raisin will always come top. That’s not to say there are no contenders, it’s just I was born with it running through my veins, you see, generations before me, my mum, my sister, and my granny all adored that chewy, gnarly, booze infused puck that is a frozen rum-soaked raisin. Add this to a hot cross bun inspired spiced sponge, fill it with Italian Orange cream and cloak it in torched meringue and its pretty much a slice of heaven on a plate.Make it and fins out for yourself….

Ingredients

For the Spice Blend

• 1tsp ground cardamom
• 1tsp ground ginger
• 1tsp ground cinnamon
• Pinch ground cloves
• 1 vanilla bean, seeds scraped.

For the Ice Cream

• 100g raisins
• 30g mixed peel
• 100ml spiced rum.
• 600ml cream
• 348 ml condensed milk
• Small pinch salt
• 1tsp spice mix
• 3tbsp Orange Creme, I use @Scyavuru.

For the Sponge

• 3 eggs
• 125g sugar
• 140g flour
• 1tsp spice mix
• Small pinch salt

For the Italian Meringue

• 200g egg whites
• 400g caster sugar
• 80ml water
• 100ml Rum to torch

Instructions

1. Begin with the spice blend. Add all ingredients to a jar and shake well. Set aside. For the ice cream, add the raisins and mixed peel to a small pan along with the rum, gently heat to warm then set aside to infuse and cool to room temperature.
2. Add the cream and the condensed milk to the base of a stand mixer along with 1tsp spice mix. Whisk for 4-5 minutes or until soft peaks form. Fold through the raisins and rum then remove 1 cup and mix through the orange cream into the smaller amount.
3. Line a medium bowl with plastic wrap and fill with the larger amount of ice cream. Lay over a large piece of plastic wrap and press a smaller bowl, a similar size to your cup that holds the orange mixture, through the film to create an indent. Pop the whole thing, including the small bowl in the freezer to set for 4 hours, store the cup of orange cream in the fridge.
4. Grease and flour a cake pan that has a similar diameter to your ice cream bowl and set aside in the fridge.
5. Preheat oven 160C. add the eggs and sugar to the base of a stand mixer fitted with a whisk. Whisk for 10-12 minutes or until pale and thickened, you should be able to see a ribbon on the surface when you pull away the whisk.
6. Sift over the flour and spice mix and gently fold through, trying not to deflate the mix. Pour into your prepared tin and bake for 12-15 minutes or until risen and springy, set aside to cool. Invert onto a wire rack to cool completely.
7. Once the ice cream has set, remove the smaller bowl and plastic wrap and add in the orange cream, freeze again until set.
8. When ready, invert the ice cream onto the cooled sponge and freeze for 1 hour. For the Italian meringue add the caster sugar and water to a small pan and dissolve over a low heat. Bring to the boil and bubble until the mixture reaches between 118-121C on a sugar thermometer.
9. Meanwhile whisk the egg whites until foamy. Pour the hot syrup down the side of the pan in a steady stream then whisk for 15-20 minutes or until you have a thick, glossy meringue.
10. Spread the meringue over the ice cream dome and set on a plate. Gently warm the rum in a pan and ignite. Pour the flaming rum over the meringue to torch then serve in slices.

https://gourmetglow.co.uk/recipes/rum-raisin-baked-alaska

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