Peach & almond Alaska
With toasted meringue
Peach & almond Alaska
With toasted meringue
Serves 4
Cooks In26 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 386 19%
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Fat 18.4g 26%
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Saturates 4.3g 22%
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Sugars 48g 53%
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Salt 0.7g 12%
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Protein 10g 20%
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Carbs 48.6g 19%
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Fibre 0.1g -
Of an adult's reference intake
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Ingredients
- 80 g flaked almonds
- 1 x 410 g tin of peach halves in juice
- 4 large scoops of vanilla ice cream
- 2 large free-range eggs
- 100 g golden caster sugar
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Method
- Preheat the grill to high.
- Toast the almonds on a tray as it heats up, keeping a close eye on them and removing as soon as lightly golden.
- Slice up the peaches and divide between four ovenproof bowls, along with their juice. Sit a nice round scoop of ice cream on top of each, and place in the freezer.
- Separate the eggs. Put the whites into the bowl of a free-standing mixer (save the yolks for another recipe), add a pinch of sea salt and whisk until the mixture forms stiff peaks (you could use an electric hand whisk).
- With the mixer still running, gradually add the sugar until combined. Spoon into a piping bag (I like a star-shaped nozzle) or a large sandwich bag that you can snip the corner off.
- Remove the bowls from the freezer and scatter over the toasted almonds.
- Pipe the meringue over the ice cream as delicately or roughly as you like.
- Now – I work two at a time to retain maximum control – pop the bowls under the grill for just 2 minutes, or until golden. Remove carefully and serve right away.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited