Our Very Own Baked Alaska

Credit: Mathilde de l'Ecotais
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Ingredients (10 people)

Preparing the sherbet and the ice cream

  • For sherbet:
  • 1 cup water (25 cl)
  • 1 teaspoon sorbet stabilizer (4 g)
  • 2 1/4 ounces atomized glucose (60 g)
  • 6 ounces granulated sugar (170 g)
  • 5 teaspoons powdered milk (20 g)
  • 1 1/4 ounces apricot pulp (35 g)
  • 5 teaspoons strawberry pulp (20 g)
  • 2 cups fresh passion fruit juice (50 cl)
  • For ice cream:
  • 1 quart whole milk (1 liter)
  • 6 3/4 tablespoons heavy cream (10 cl)
  • 8 ounces granulated sugar (240 g)
  • 2 2/3 ounces atomized glucose (75 g)
  • 2 1/3 ounces butter (65 g)
  • 1 3/4 ounces powdered milk (50 g)
  • 2 teaspoons ice cream stabilizer (8 g)
  • 8 egg yolks
  • 2 vanilla beans

Preparing the “special” meringue

Assembling the dessert

  • 7 ounces ivory couverture (200 g)
  • 5 teaspoons peanut oil (20 g)

Presentation and serving

  • assorted berries (SQ)
  • aged rum (SQ)
  • fruit salad (SQ)


Step 1: Preparing the sherbet and the ice cream

To make the sherbet, bring water, sugar, glucose, stabilizer and powdered milk to 149°F (65°C) in a double boiler. Cool the mixture down to 39°F (4°C), add the two fruit pulps and passion fruit juice. Freeze in a Pacojet.

For the ice cream, mix all of the ingredients and bring to 183°F (84°C) in a double boiler. Cool to 39°F (4°C), let sit for 24 hours, process in the ice cream maker and refrigerate.

Step 2: Making the Viennese cake layer

Mix egg yolks, whole eggs and almond-sugar mixture. Whisk the mixture using an electric mixer fitted with a paddle attachment until double in volume. Beat egg whites until peaks form and add sugar to stiffen, then mix both batters delicately.

Finish by folding in the sifted flour with a rubber spatula. Spread over a Silpat-lined baking sheet. Bake around 10 minutes in a 392°F (200°C) convection oven, vent open. Let cool on a rack and set aside.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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