Baked Alaska with Yellowman Ice Cream
200g castor sugar
120g golden syrup
3 tsp bicarbonate of soda
Vanilla ice cream
8 egg whites
Squeeze lemon juice
Zest and juice of 1 orange
1 shop-bought sponge flan base
Combine the sugar and golden syrup. Melt over a low to medium heat with as little stirring as possible for around 4-5 minutes. As it begins to caramelise and turn golden, throw in the bicarb and quickly stir - make sure it doesn’t burn - and pour into a deep tin, lined with baking paper. Watch it rise like magic!
Leave it to set then break into bite sized chunks. Mix the honeycomb in some vanilla ice cream just before serving.
Cut the peaches in half and de-stone. Remove a section from the bottom to make the base flat so they sit upright in a baking tray. Cover with orange juice and zest and a couple of tablespoons of sugar. Put into a hot oven at 200C for 8-10 minutes depending on their ripeness.
Place half a small glass of water in a pan and add the sugar. Heat slowly until it reaches 116C (if you have a thermometer) or until you have a syrup consistency.
Break 12 egg whites into a large bowl and add a squeeze of lemon juice. Whisk with a hand mixer on a slow speed until they become slightly stiff. Slowly whisk in the hot sugar syrup you created earlier. Beat for 10 minutes.
Place the blackcurrants, water and sugar in a pan and bring to the boil for roughly 5 minutes. Sieve the blackcurrant sauce into a bowl, pressing the fruit through the sieve.
To serve, cut out a circle from the pre-made sponge base with a biscuit cutter, dip in the peach juice, add a layer of poached peach, a layer of honeycomb ice cream, and cover all over with meringue. Brown the meringue with a blowtorch. Decorate the plate with blackcurrant sauce and serve immediately.