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Individual Blueberry Baked Alaska
- 1 roll ready-made puff pastry
- 500ml vanilla ice cream
- 200g fresh blueberries
- 60ml brown sugar
- 4 egg whites
- Pinch of salt
- 225g castor sugar
- 5ml white wine vinegar
- 5ml vanilla extract
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Cook Blueberries and 50ml brown sugar in a sauce pan until cooked down “jammy”. Allow to cool.
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Stir Blueberries into vanilla ice cream, creating a marbled effect. Freeze for an hour.
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Pre heat oven to 200⁰C
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Cut 6 x 5cm circles of puff pastry with a cookie cutter. Arrange on a baking tray. Sprinkle with remaining brown sugar.
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Bake for 10 to 12 minutes until golden. Allow to cool.
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Whisk egg whites and salt until stiff.
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Gradually whisk castor sugar into eggs, a tablespoon at a time until thick and glossy.
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Whisk in the vinegar and vanilla extract. Set aside.
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Place a scoop of ice cream on each pastry circle.
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Cover each scoop of ice cream with meringue, making sure to leave no uncovered ice cream.
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Freeze until needed. (up to 2 days)
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To bake: place in a preheated oven (220⁰C) for 8 to 10 minutes until meringue is golden.
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Serve immediately.