Peanut butter and raspberry baked Alaska by McPhabbs in Glasgow

McPhabbs, based just off Charing Cross in Glasgow is a newly refurbished gastropub serving up new takes on pub food with their seasonally changing menu.

The team who are also behind Nomad Woodfired Pizza have recently been at the helm and during this time have won best food premises at a publican awards ceremony.

Mcphabbs is host to various comedy nights, a weekly pub quiz every Tuesday, live music and a private function bar available to hire.

This is the recipe for our Baked Alaska, the most popular sweet dish we offer by far. We find using a blowtorch rather than baking/grilling gives the top a more even caramelisation.

With the combination of hot meringue and cold ice cream, sweet coulis and slightly salted peanut butter it certainly makes for a delightful dessert. 

Ingredients:

Meringue

100g egg white

200g caster sugar

Raspberry coulis

250g raspberries

1 tbsp icing sugar

1/2 lemon (juice only)

To serve

Fresh raspberries 

Vanilla ice cream

1 slice of Madeira cake

Chunky peanut butter

Method:

  1. First make the coulis. Add 250g raspberries, icing sugar and lemon juice into small frying pan. Cook on a low heat until raspberries break drown.
  2. Transfer to food processor and blend till smooth, strain thru sieve to remove any seeds then set aside and leave to cool.
  3. For the meringue, combine the sugar and egg whites in metal mixing bowl, place the bowl over a pan of boiling water and whisk until the mixture reaches 65°C (will need a thermostat for this). Remove from heat and continue whisking until mixture drops to room temperature and forms stiff peaks. Once cooled, transfer meringue into a piping bag.
  4. To assemble the Alaska, cut the Madeira cake into a 5cm square, spoon peanut butter onto the centre of the cake and add ball of ice cream on top of the peanut butter.
  5. With the piping bag, dot the meringue over the ice cream to create a spike effect. Use a culinary blow torch to caramelise the meringue or toast below a grill (set to high) for 20 seconds.
  6. To serve, place the Alaska on a plate and add a spoonful of the raspberry coulis. Finish with a garnish of fresh raspberries.

In association with Taste Communications.

www.tastecommunications.co.uk