Christmas Pudding Baked Alaska

Instructions

1. Christmas Pudding Parfait
2. Whip 350g of double cream to a soft peak.
3. Make a pate à bombe mixture with the sugar and St. Ewe egg yolks
4. STEP 1: Dissolve the sugar in a saucepan with 110ml of boiling water. When the mixture is clear, bring up to the boil and pop a sugar thermometer in the pan.
5. STEP 2: Meanwhile, whisk the St. Ewe egg yolks in an electric mixing bowl until light and creamy (approx. 5 minutes). When the sugar syrup reaches 118C, remove from the heat straight away.
6. STEP 3: Keep the mixer running, and slowly drizzle the sugar syrup into the mix, beating on full speed until cool and you have a firm yellow mixture.
7. Add the pureed Christmas pudding to the bombe.
8. Heat the 50g of double cream and add the bloomed gelatine leaf (not the water).
9. Fold the cream and gelatine mixture through the bombe and then gently fold in the whipped cream.
10. Add a squeeze of lemon at the end for sharpness and taste.
11. Set into desired moulds and freeze

1. Place the egg whites into a bowl, and have them ready for whisking
2. Heat the sugar and water up to 121 degrees C.
3. When the sugar mix is almost ready, start whipping the egg whites. Ideally, you want them between soft and hard peaks, then start adding the sugar to the mixture in a steady stream
4. Whisk until cool and it has a lovely shine to it.
5. Put in a piping bag with a small nozzle

1. In a mixing bowl, soften the butter then add all the dry ingredients, mix together and then add the sugar and golden syrup.
2. Roll pieces of the mixture into 20g balls and place on a baking sheet. Make sure they are spaced apart because they will spread out during cooking.
3. Cook for 10 minutes at 150 degrees C.

1. Place the parfait on top of your Cornish fairing and pipe your meringue, covering all the way around. Blow torch and enjoy!