meringue
- 125g egg white
- 250g caster sugar
Raspberry and lemon verbena Baked Alaska
Stuart Deeley
12th November 2024
Raspberry and lemon verbena Baked Alaska
120 min
A signature dessert at Smoke at Hampton Manor
Ingredients
shortbread
- 1470g plain flour
- 15g vanilla paste
- 1kg butter
- 380g sugar
raspberry parfait
- 300g sugar
- 612g double cream
- 175g egg yolks
- 120g raspberry compound
- 10g beetroot powder
- 8g citric acid
verbena parfait
- 300g sugar
- 612g double cream
- 175g egg yolks
- 50g verbena
Method
raspberry parfait
Add egg yolks into a mixing bowl
Heat sugar with water, to 121'C
Pour sugar into egg yolks
Add beetroot powder
Add raspberry compound
Add citric acid
Whip some double cream and fold into mixture
Put into mould
Knock out air bubbles
Put into freezer
verbena parfait
Whip lemon verbena-infused cream in with double cream (same as raspberry parfait method)
Add into moulds and knock out air bubbles
Freeze
shortbread
Roll to 2.5mm 4th From biggest cutter, 12 Mins 160c
Layer frozen parfaits on top
meringue
Add egg whites into mixing bowl, mix until soft peaking
Bring sugar up to 121'C and add, before combining with egg
Slowly pipe meringue around stacked parfaits
Blow torch Baked Alaska
plating
Add raspberries, raspberry caramel, marigold leaves and flowers
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