Prue Leith's Vegan Baked Alaska recipe

Name: Prue Leith's Vegan Baked Alaska recipe
Ingredients: 150g raw cashew nuts, soaked in water overnight (soaked weight 200g); 200g frozen raspberries (defrosted and drained weight); 250ml can thick coconut milk (75% coconut extract); 100g odourless coconut oil, melted; 100g caster sugar; 12 drops raspberry extract; 150g coconut milk; 150g vegan chocolate drops; pinch of sea salt; 70g plain flour; ½ tsp bicarbonate of soda; pinch of salt; 125ml unsweetened almond milk; 25g odourless coconut oil; 100g soft dark brown sugar; 30g cocoa powder; ½ tsp white wine vinegar; aquafaba from 2 x 400g cans chickpeas, reduced down to 150ml; ½ tsp cream of tartar; 225g caster sugar; 1 x 6.5g sachet vege-gel

thegreatbritishbakeoff.co.uk

Method Step 1 For the raspberry ice cream, place the defrosted raspberries into the bowl of a food processor with the caster sugar and blitz to a puree.

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