fennel pollen ricotta baked alaska
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Fennel honey ricotta baked Alaska

Fennel blossom ricotta and honey ice cream baked Alaska with almond sponge
Course: Dessert
Cuisine: American
Keyword: Baked alaska, fennel blossom ice cream
Servings: 6

Equipment

Ingredients

Ice cream

  • 5 egg yolks
  • 250 ml double cream
  • 300 ml whole milk
  • 250 grams ricotta
  • 150 ml runny honey
  • 2 tbsp brown sugar
  • 1 tsp fennel blossom (plus more to your taste) (alternatively use ground fennel seeds)
  • 1/2 tsp ground fennel seeds
  • 1/2 tsp vanilla bean paste

almond sponge

  • 4 eggs separated
  • 150 grams caster sugar (plus 2 tbsp)
  • 150 grams ground almonds
  • 1 -1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract or vanilla bean paste

Meringue

  • 4 egg whites
  • 200 grams caster sugar
  • 1/2 tsp cream of tartar

Instructions

Make the ice cream

  • In a sauce pan whisk together the egg yolks with the honey and sugar, then mix in the milk, cream and ricotta. add the fennel pollen and ground fennel seeds and vanilla.
    stir constantly over a medium heat until it thickens and becomes like custard.
    Pour through a sieve to remove any bits of fennel seeds . Place a layer of plastic wrap over the custard and let cool, chill over night in the fridge. or use the pre chill function on an ice cream machine. Pour into ice cream machine to churn, then pour into a small bowl or mould lined with cling film and freeze.

Make the sponge

  • Preheat the oven to 160c and grease and line a small cake tin that is the same size as the bowl you used for your ice cream. separate the eggs, Add the egg whites in to the bowl of a stand mixer fitted with a balloon whisk attachment and start mixing at a medium speed. once it starts to thicken add the sugar a little at a time reserving 3 tbsp. Turn up the speed and beat for a few minutes until stiff peaks form and you have a meringue like mixture. In another bowl, mix the yolks, the 3 tbsp sugar, salt, vanilla and the almonds, take a 1/4 of the meringue mixture and mix into it to loosed it, then add the yolk mixture to the meringue¬†a 1/3 at a time and gently fold in. pour into cake tin, (i had enough to fill two tins so i saved the extra sponge for something else.) bake for 25/30 minutes
    let cool.

Make the meringue

  • Add the egg whites in the bowl of a stand mixer and start whipping, once the mixture is bubbly and pale add the sugar a little at a time then turn up to high speed and whip for 5 minutes or until stiff peaks form.
    place ice cream on top of cake , then spread over the meringue so there are no gaps.
    now blow touch it or bake in a preheated oven at 180c for 5 minutes. serve immediately.