Gluten Free Cherry Baked Alaska

Using a Miele Induction Hob offers precise temperature control, which is essential when preparing delicate dishes

Serves 6-8

Ingredients

For the kirsch ice cream

300ml milk

300ml double cream

½ vanilla pod

50g caster sugar

6 egg yolks

2 tbsp kirsch

For the cherry gel

100g granulated sugar

3g agar

350g cherry puree

For the cherry jam

200g cherries (de-stoned)

100g granulated sugar

Large squeeze of lemon juice

For the cherry purée

160g cherries (de-stoned)

1 tbsp kirsch

1 tbsp sugar

¼ tsp almond extract

For the almond sponge

2 egg whites

40 g caster sugar

½ tsp almond extract

2 whole eggs

80g ground almonds

35g icing sugar

1 tbsp salted butter (melted)

For the almond brittle

50g whole blanched almonds (toasted and roughly chopped)

200g sugar

3 tbsp water

For the Swiss meringue

130g caster sugar

85g egg whites

Small pinch of salt

¼ tsp cream of tartar

For the Kirsch ice cream

  1. Place the milk in a large pan. Split and remove the seeds from the vanilla pod and place both the seeds and pod into the milk.

  2. Bring to the boil and then lower to a medium heat to infuse. Add the cream and sugar and allow to heat through.

  3. Whisk the egg yolk together in a large bowl. Continually whisk the egg yolks whilst pouring the cream mixture. Once completely incorporated, pour the mixture back in the pan, stir in the kirsch and heat until the mixture thickens.

  4. Place in a glass bowl to cool completely.

  5. Once cool, sieve the mixture and pour into an ice cream maker to churn and set.

For the cherry gel

  1. Put the agar and sugar in to a small saucepan and stir until combined.

  2. Add cold purée and stir to combine, set aside for five minutes to soak the agar.

  3. Heat on the Miele Induction Hob and whisk until the mix is boiling, do this for five minutes.

  4. When ready, transfer to a bowl, cover and set aside for an hour in the fridge, then blitz until very smooth.

For the cherry jam

  1. Firstly, place a saucer in the freezer to test your jam at a later stage. Place the cherries in a medium saucepan with the sugar and lemon juice.

  2. Place the pan on the Miele Induction Hob on a medium setting, stirring continually until the sugar has melted. Allow to bubble on a low heat stirring occasionally. The jam will thicken and become glossy, this should take about 10 minutes.

  3. To test the jam is ready, place a small amount of the jam on the saucer from the freezer and push the jam with your finger. If it wrinkles and is thick enough to spread, it is ready. Transfer the mixture to a bowl, cover and set aside.

For the cherry purée

  1. Place all ingredients in a Solid Steam Container and put in the Miele Steam Oven for 5 minutes on 100°C.

  2. Once steamed, transfer to a hand blender and blitz until smooth.

  3. Place in a bowl and cover, ready to use later.

For the almond sponge and brittle

  1. Preheat the oven to Fan Plus, 180°C. Line a shallow 28cm round tin with greaseproof paper.

  2. In a large mixing bowl, add the egg whites. Whisk on a high speed until stiff peaks are formed. Continue whisking whilst gradually adding the caster sugar to make a meringue mixture. Then add the whole eggs gradually making sure you don’t over work the mixture.

  3. In a bowl mix together the ground almonds and icing sugar. Add the almond mixture to the meringue and mix with a large metal spoon. Add the melted butter and almond extract.

  4. Place the mixture onto the lined baking tray and spread evenly with a pallet knife.

  5. Place the tray in the oven and bake at 180°C for 8-10 minutes.

  6. Once cooked, remove the cake from the oven. Place onto a cooling rack to cool completely.

  7. To make the almond brittle: Line a shallow 20cm baking sheet with greaseproof paper and scatter the almonds on the tray. To start the caramel, place sugar and water into a heavy stainless steel saucepan and leave to bubble until you get a dark golden colour (to achieve this using a sugar thermometer, the temperature should reach 180°c).

  8. Remove from the heat and pour the caramel over the almonds. Leave to cool and set.

For the Swiss meringue

  1. Place the sugar in a bowl and transfer to the Miele Gourmet Warming Drawer set at 50°C to warm through.

  2. Fill a saucepan with around 6cm of water and heat to make a bain-marie. Place egg whites into a bowl, along with salt and cream of tartar and sit on top of the saucepan. Whisk until soft peaks are formed.

  3. Gradually add your warmed sugar and whisk until fluffy and glossy. Ensure the mixture does not get too hot.

  4. When completed, transfer to a piping bag ready to use.

To assemble the Alaska

  1. Preheat the Miele Oven on Fan Grill at 260°C for 15 minutes.

  2. Cut the sponge with a 5cm round pastry cutter and soak in the cherry purée until completely absorbed.

  3. Place on a heatproof plate and use a teaspoon of jam to spread on top of the soaked sponge.

  4. Next, using an ice cream scoop, make a ball of ice cream and place on top of the jam.

  5. Pipe little peaks of the meringue all over the ice cream, making sure there are no gaps.

  6. Place the Alaska under the grill, until it is lightly browned, this will take 10-20 seconds.

  7. Serve immediately, with some of the cherry gel, crushed brittle and edible petals if you have them.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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