Heston Blumenthal’s Häagen-Dazs Double Chocolate & Banana Baked Alaska Recipe

Häagen-Dazs Double Chocolate & Banana Baked Alaska Recipe

Step 1: Cake Base

Preparation time: 30-40 minutes 60g unsalted butter 30g vegetable shortening (such as TREX) 45g vegetable oil 3 eggs, separated 170g cake flour (or plain flour) 2 x 100g caster sugar 5g baking powder (½ teaspoon) 2g salt 100g whole milk

1. Preheat oven to 180°C.
2. Brown the butter in a pan until a nutty aroma develops. Remove from heat and strain to remove the solids, leave to cool.
3. Combine the vegetable shortening, browned butter, and oil in a pan.  Warm until just melted.
4. In an electric mixer whisk the egg yolks on medium speed and gradually add the warm fats and oil until a mayonnaise-like emulsion forms. Refrigerate this until very cold before proceeding.
5. Meanwhile, sift the flour, 100g of the sugar, salt and baking powder.
6. Swap the whisk for the paddle attachment and add the sifted dry ingredients to the cold egg yolk mixture. Beat slowly on low speed for 15 seconds, or until the dry ingredients are incorporated.
7. Add the milk and mix on slow speed for an additional 30 seconds or until the ingredients are fully incorporated.
8. Scrape the batter out of the bowl and set this aside. Clean the bowl very well to remove any traces of fat. Rinse and dry thoroughly.
9. Add the egg whites to the mixing bowl and whisk on high speed for one minute. Add the other half of the sugar and continue to whisk for a further minute or until stiff peaks are formed.
10. Using a large spatula, gently fold 1/3 of the reserved batter into the egg whites. When incorporated, gently fold in the rest of the batter until there are no streaks of egg whites. Do not over mix or the cake will not be soft and light.
11. Pour 400g of this batter evenly into a buttered and floured 19cm x 9cm x 6 ½ cm cake tin.
12. Bake in the preheated oven for approximately 20 to 25 minutes.
13. Remove the cake from the oven and bang it down on to the countertop before turning the cake onto a rack to cool.

Tip: If using right away, leave the cake at room temperature. If not, wrap the cake in several layers of cling film and freeze until required.

Step Two: Chocolate Tube

Preparation time: 10-15 minutes
200g dark chocolate
1 acetate sheet

1.  Cut the acetate sheet into a strip 13cm wide and roll it into a tube with a diameter of 3 cm, securing with pieces of tape.
2.  Melt the chocolate gently over heat to a pourable consistency. Plug one end of a tube with your finger and then pour the chocolate into the tube until filled (a funnel will make this easier). Hold the tube full of chocolate for about two minutes and then invert the tube to drain the excess chocolate out.
3.  Place the coated tube into a freezer upright to harden the chocolate.

Step Three: Banana Mousse

Preparation time: 30 minutes
60g skinless hazelnuts
180g caster sugar
250g very ripe banana
15g unrefined caster sugar
10g butter
25ml rum
185ml double cream
3 egg whites

1. Heat a pan, that is large enough to hold all of the hazelnuts in a single layer, over medium heat. Add the hazelnuts to the pan and roast until very fragrant and evenly browned.
2. Add 60g of the caster sugar to the hot pan and toss the hazelnuts until coated with the melted sugar. Tip the caramelized nuts out onto greaseproof paper and cool. Once cooled, smash or grind them into a very coarse powder.
3. Slice the bananas into 1 cm thick slices.
4. Heat the butter in a pan until slightly brown and nutty. Add the unrefined caster sugar and stir with a spatula until a caramel forms.
5. Add the sliced bananas and sauté in the caramel. 
6. When the bananas are coated in caramel and golden, add the rum. As vapor forms in the pan, ignite the alcohol and continue to cook until the flame dies out and the caramel sauce becomes thick enough to coat the bananas. *Safety Note: please read safety instructions at the bottom of this recipe before completing this step.
7. Pass this mixture through a sieve to produce a puree and set aside.
8. Lightly whip the double cream. Refrigerate until needed.
9. Using a stand mixer, whisk the egg whites on high speed until frothy. Then add about ¼ of the remaining caster sugar. Continue whisking while adding the remainder of the sugar slowly until soft peaks form.
10. Fold the reserved banana puree and hazelnut powder into the whipped egg whites. Then gently fold the whipped cream into the mixture.
11. Transfer the mousse to a piping bag and cut a small hole at the tip.  Remove the chocolate tube from the freezer and stand vertically on a work surface. Pipe the banana mousse into the tube evenly.  Place the filled tube into the freezer.

Step Four: Building the ice cream core

Preparation time: 50 minutes (includes thawing time)
1 pint Häagen-Dazs Limited Edition Double Chocolate & Cookies Ice Cream
Plastic or cardboard

1. Let the ice cream soften slightly in the refrigerator for about 30 minutes (you do not want the ice cream to melt but to soften enough to spread evenly onto the mould)
2. Meanwhile, begin by preparing the mould for the ice cream: Cut two pieces of sturdy plastic or cardboard 15cm long by 5cm tall. Cut two more pieces 6cm long and 5cm tall. Use tape to connect these pieces to form a rectangular mould.
3. Place the mould onto a tray covered with a sheet of parchment.. Spread a 2 cm layer of the Häagen-Dazs Double Chocolate & Cookies ice cream onto the bottom of the mould. Remove the banana mousse tube from the freezer. Remove the acetate from the tube and lay it into the centre of the ice cream layer.
4. Use a palate knife to spread and cover the banana mousse tube with the remaining ice cream until the mould is full. Remove excess ice cream by scraping the top of the mould so it is level. Return to the freezer to harden for at least six hours.

Step Five: Raspberry Coulis (optional)

Preparation time: 30 minutes (includes thawing time)
750g frozen raspberries
100g fructose
10g vodka

1. Thaw the raspberries and blend to a purée in a food processor or blender. Pass through a sieve to remove the seeds.
2. Weigh out 300g of purée and stir in the fructose and the vodka until dissolved.  Refrigerate until needed.

Step Six: Swiss meringue (prepare this just before serving the cake

Preparation time: 15 minutes
280g caster sugar
80g water
180g egg whites (about 6 eggs)

1. Place the egg whites in a mixing bowl.  Set over a pan of hot water.
2. Whisk the egg whites over the water until they reach 60°C.
3. Remove the egg whites from the heat and slowly whisk in the sugar. Continue whisking until soft peaks form.  This can be done more quickly and efficiently by transferring to an electric mixer.

Step Seven: Assembling the Baked Alaska

Preparation time: 15 minutes
Prepared raspberry coulis
Prepared cake base
Prepared ice cream core
Prepared Swiss meringue
Butter
1 small jar Seville orange marmalade
Serving platter (overproof) at least 16cm x 7cm and 2 cm high
Block or stand circa. 14cm x 6cm and 5cm high
Serving platter (must be larger) circa. 20cm x 12cm and 2 cm high
Dry Ice

1. Preheat the oven to 180°C.
2. Heat the raspberry coulis (if using) until hot and pour into a warm jug for serving.
3. Cut the cake into a rectangle 15 cm x 6 cm x 1 ½ cm high.
4. Heat some butter in a pan and fry the cake on both sides until golden.  Remove and cool on a baking sheet.
5. Spread a thin layer of orange marmalade onto the surface of the cake. Place the cake onto the smaller serving platter.
6. Remove the ice cream block from the freezer and un-mould. Place this on top of the marmalade coated cake.
7. Using a pastry bag, pipe the meringue onto the Baked Alaska using a small star tip.
8. Gently brown the surface of the meringue with a blowtorch **Safety Note:   Please read safety instructions before completing this step.
9. Transfer the Baked Alaska into the oven for about 2 minutes to warm the meringue.
10. Remove the Baked Alaska from the oven and carefully transfer it so it sits on top of the block inside the larger platter.   
11. Carefully place some dry ice (a few cupfuls) into the bottom of the larger platter.       
    *** Safety Note: Please read safety instructions before completing this step and for stockist information  
12. Pour some hot water over the dry ice to create a fog effect around the Baked Alaska.
13. Slice into six pieces and serve with the warm raspberry coulis.

Safety Instructions for Baked Alaska Recipe

*Safety Notes for flambéing:  it is recommended that alcohol never be added to a pan on a lit burner, and that a long fireplace match is used to ignite the alcohol .

**Safety Notes for use of blow torch:  WARNING! It is the user’s responsibility to ensure the safe use of the blow torch. The following safety instructions are a guide only, and not an exhaustive list of potential hazards.

1. Check torch is in good condition and not damaged.
2. Ensure nothing is standing or passing in front of the torch as the torch is ignited, and ensure you use a controlled source of ignition.
3. The use of safety gloves is recommended.
4. Always keep an appropriate fire extinguisher at hand.
5. DO  NOT  point  torch  at  yourself  or  others.  DO  NOT  leave  torch  lying  unattended. 
6. DO NOT use torch near flammable material, liquids, solids, or gases, and materials that may be accidentally ignited i.e. wood, cloth, plastic etc.
7. DO NOT touch the torch or the item on which it is used until all parts have completely cooled.
8. DO NOT allow untrained persons to ignite or use the torch.

*** Safety Notes for dry ice usage: WARNING! It is the user’s responsibility to ensure the safe use of dry ice.

The following safety instructions are a guide only, and not an exhaustive list of potential hazards.

1. CHILDREN: Never use dry ice without adult supervision.
2. Dry ice can cause serious injury if not used carefully. Never store dry ice in an airtight container. As the dry ice melts from a solid directly into a gas, the gas will build up in the container until it bursts showering sharp pieces of container on those nearby. Make sure your container is ventilated. The best place to store dry ice is in a styrofoam chest with a loose fitting lid.
3. Do not touch dry ice with your skin! Use tongs, insulated (thick) gloves or an oven mitt. Since the temperature of dry ice is so cold, it can cause severe frostbite. If you suspect you have frostbite seek medical help immediately.
4. Never eat or swallow dry ice! Again, the temperature of dry ice is very, very cold. If you swallow dry ice, seek medical help immediately.
5. Always wear safety goggles when using dry ice.
6. Do not place dry ice directly on countertops. The cold temperature could cause the surface to crack.
7. Leave the area immediately if you start to pant or have difficulty catching your breath. This is a sign that you have breathed in too much carbon dioxide gas.
8. Do not store dry ice in your freezer. It will cause your freezer to become too cold and your freezer may shut off.

Dry Ice Stockist information: Yara, 0845 130 8384, (www.dryice.gbr.fm)

The History of Recipes We can track the history of written recipes back into the distant past, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, these, early cook books were just basic pictorial recipes for food preparation. Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. During the time of the Roman Empire a man called Apicius compiled a number of scripts describing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient chefs used many different aromatic flavours, including some familiar names like thyme, mint and dill. As our culinary historical trip moves on a few more years there are a couple of interesting recipe books dating from the 14th Century : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that is served today, but instead recipes for the types of meals served to the rich and powerful. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including basil and rosemary. These new spices and herbs led to an eruption in books on cookery, the majority of which are now in private libraries. The introduction of television brought us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on our site.

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