Mini Baked Alaska

with Barattolino Croccantino

Ingredients (Makes 4)

1 tub of Barattolino Sammontana Croccantino

For the brownie base

150 g 70% dark chocolate
120 g butter
240 g sugar
3 eggs
35 g unsweetened cocoa powder
110 g rice flour
60 g coarsely chopped hazelnuts
½ tsp baking powder
A pinch of salt

For the Italian meringue

240 g sugar
75 ml water
90 g egg whites
Vanilla extract

METHOD

Plenty of delicious recipes to enjoy and share.

Watch the video and follow the step-by-step instructions to make Mini Baked Alaska with Barattolino Croccantino gelato.

DON'T MISS A SINGLE STEP

Watch the video to see all the steps you need to follow for this delicious Sammontana recipe.

STEP 1

Prepare the brownie base

Melt the chocolate, butter and cocoa powder together in a saucepan. Set aside and leave to cool. In a stand mixer, whisk the eggs with the sugar and a pinch of salt. Add the melted chocolate mixture and mix well. Finally, fold in the sifted dry ingredients and the chopped hazelnuts. Pour the mixture into a square baking tin lined with baking paper and bake at 180°C for approximately 25-30 minutes.

STEP 2

Cut the brownie base

Remove the brownie from the tin and use a round cutter to cut out discs.

STEP 3

Add the gelato

Place a generous spoonful of Sammontana Croccantino gelato on top of each brownie disc.

STEP 4

Add the meringue

To make the Italian meringue, place the water and sugar in a saucepan and heat gently until the syrup reaches 110°C. A sugar thermometer is essential for this step. Once the syrup reaches 110°C, begin whisking the egg whites in a stand mixer at medium speed. When the syrup reaches 120°C and the egg whites are half-whipped, slowly pour the syrup into the egg whites in a thin stream while continuing to whisk at medium-low speed. Avoid pouring the syrup directly onto the whisk; instead, let it run down the side of the bowl. Once all the syrup has been added, increase the speed and continue whisking until the bowl feels cool to the touch, about 10 minutes. Transfer the meringue to a piping bag and immediately cover the brownie bases.

STEP 5

Torch the meringue

Finish by lightly torching the meringue with a kitchen blowtorch. Serve immediately to enjoy the contrast between the cold gelato and the warm meringue, or keep in the freezer until ready to serve.

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