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christmas mince pies baked alaska

Christmas Mince Pie Baked Alaska

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Mince pies in a totally new way! Covered with ice cream, meringue and topped with beautiful spun sugar.

  • Makes : 2 |

  • Prep Time : 10 mins |
  • Cook Time : 0 mins
Categories: Cold, Ice Cream
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Christmas Mince Pie Baked Alaska

1 egg white, room temperature

50 g castor sugar

1 ml vanilla essence

To Serve

2 balls of homemade vanilla ice cream (we made ours in the Zoku Ice Cream Maker)

2 Christmas mince pies

edible gold dust and spun sugar to garnish

Spun Sugar Décor

½ C (125 ml) granulated sugar

¼ C (60 ml) water

Christmas Mince Pie Baked Alaska

Place the egg white into a clean glass bowl and whisk until soft peak stage is reached.

Gradually add the castor sugar and continue to whisk until stiff and glossy peaks are formed.

Add vanilla essence and set aside.

Place a ball of ice cream on top of each Christmas mince pie and place on a baking tray.

Quickly cover the entire mince pie with some of the meringue and place under a hot grill for a couple of seconds to brown. Alternatively you can use a blowtorch.

Dust with edible gold dust and top with spun sugar to give it a festive flair.

Serve immediately.

 

Spun Sugar Décor

Cover your kitchen floor with newspaper to prepare for any sugar spills, or alternatively you can spin the sugar outside.

Place the sugar and water into a small saucepan and melt gently, over a low heat, until the sugar has dissolved.

Once the sugar has completely dissolved, increase the heat and bring to the boil. Boil just until the sugar turns a golden caramel colour.

Quickly remove from heat and allow to cool for about a minute to thicken slightly.

Standing over your newspaper-lined floor, prepare to spin the sugar.

Hold out a long wooden spoon in one hand, and using your other hand, dip a fork into the sugar syrup and quickly flick the fork back and forth over the wooden handles creating long thin strands of sugar. Repeat this a couple of times until you have many fine strands of sugar.

Carefully remove the strands from the wooden spoon, creating a loose ball of golden sugar strands. Place on top of the dessert to garnish.