Crimson Red Baked Alaska Egg
A rich chocolaty ice cream paired with milky fresh berry sorbet and a caramel slightly fruity cocoa frangipane. Finished with meringue and dried raspberries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Ice cream maker
- Immersion blender
- Stand mixer
- Kitchen torch
- Piping bag
- Cookie cutter
- Sifter
- Fine-mesh sieve
- Instant-read thermometer
- Candy mold
- Turntable
- Kitchen scale
- Microplane
- Silicone baking mat
- Baking sheet
- Oven
- Freezer
- Refrigerator
- Stove
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Spatula
- Airtight container
Ingredients
- 1400ml Milk
- 82g Trimoline
- 12g Stabiliser 2000
- 218g Granulated Sugar
- 250g deZaan Crimson Red Cocoa Powder
- 200ml Water
- 196g Milk
- 407g Granulated Sugar
- 122g Dry Glucose
- 8g Stabiliser 2000
- 1098g Mixed Berries Puree
- 150g Butter
- 150g Almond Flour
- 150g Granulated Sugar
- 10g Flour
- 15g deZaan True Gold Cocoa Powder
- 150g Eggs
- 100g Egg Whites
- 100g Granulated Sugar
- 100g Confectioner’s Sugar
- ½ Fresh Lemon Zest
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