Baked Alaska with chilled nectarine
| Recipe By: | Jacques Erasmus |
| Serves: | 6 |
Ingredients
- White sugar, to taste
- 6 Nectarines, chopped
- Caramel ice cream, for serving
- 1 Madeira cake loaf
- 55 g Castor sugar
- 100 g free-range egg whites
- A pinch salt
- 1 1/2 cups apple juice
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Cooking Instructions
- Preheat the oven to 200°C.
- In a saucepan over a medium to high heat, bring the nectarine and apple juice to the boil and cook until the fruit is soft.
- Transfer to a blender and blend until smooth. Add a pinch of salt and white sugar, to taste, then rub through a sieve and chill.
- Meanwhile, whisk the egg whites until stiff peaks form. Add the caster sugar, one tablespoon at a time, whisking to dissolve each spoon of sugar before adding the next.
- Using a sharp knife, remove the centre of the Madeira loaf, then fill with Caramel Swirl ice cream.
- Spoon the meringue mixture on top and bake for 4 to 5 minutes, or until the meringue is golden in colour.
- Cut into thick slices and serve immediately in bowls of chilled nectarine soup.
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