Cookery challenge- Baked Strawberry Alaska
This month I have joined the Cookery club hosted by Lucent Imagery this months challenge was :-
A dish featuring at least one item of in-season fresh produce
As it is June there was only one ingredient at the top of my list, particularly as it growing in the garden,
yes its Strawberries.
The next decision was what to make - something I hadn't made before and after some thought I came up with Strawberry Baked Alaska with strawberry crisps with strawberry jus.
To make the strawberry crisps cut the strawberries into 1/4 inch slices and place on greaseproof paper and cook in a very low oven until they dry out.
I then covered 4 ramekin dishes with cling film and placed strawberry slices at the bottom , covered with ice-cream and put more slices on top. These then went into the deep freeze.
To make the strawberry jus slice the strawberries thinly and put over a bain marie (glass or metal bowl over simmering water) with the sugar and simmer for 45 minutes.( I used 200g of strawberries and 20g of sugar.) Put the mixture through a sieve, I 'm afraid I cheated and only sieved half of the mixture as it tasted so good!
The next stage was to make the Italian Meringue using 120g of caster sugar, 2 eggs and 2 tablespoons of water. Place the sugar and water in a saucepan and dissolve stirring once or twice. When the liquid is clear bring to the boil and boil for 3 minutes.
In the meantime seperate the eggs, whisk them to soft peaks and add the hot sugar mixture slowly while still whisking. Whisk the mixture on high for 10 minutes.
Take the icecream out of the freezer place on a disk of cake and quickly cover with the meringue, place back in freezer until ready to cook.
Cook in a high oven 200c or Gas Mark 7 for 3-5 minutes until lightly brown.
Take out and serve immediately with the strawberry crisps and jus.
I enjoyed the challenge as I this is the first time I have made a baked alaska, strawberry crisps and jus, or a meringue done the Italian way. One of our favourite strawberry dishes is Eton Mess, but we all thought this was a nice change and I will defintely make it again. Although next time I will pipe the meringue to make it look more professional.
Bakery Bookery and Anything squirrel squirrel.