{"id":16313,"date":"2021-12-08T18:00:21","date_gmt":"2021-12-08T18:00:21","guid":{"rendered":"https:\/\/www.gousto.co.uk\/blog\/?p=16313"},"modified":"2022-01-12T10:31:01","modified_gmt":"2022-01-12T10:31:01","slug":"vegan-free-from-baked-alaska","status":"publish","type":"post","link":"https:\/\/www.gousto.co.uk\/blog\/vegan-free-from-baked-alaska","title":{"rendered":"Vegan Rhubarb & Coconut Baked Alaska (GF)"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]If anything belongs in the Showstopper Club, it\u2019s a baked alaska.<\/p>\n

This flamb\u00e9 fantasy isn\u2019t just vegan, it\u2019s also gluten-free and stuffed with seasonal rhubarb for a sharp, tangy hit.<\/p>\n

Just a heads up before you start. Unless you\u2019re a seasoned baker, you may want a sous chef to help, as the vegan meringue is a little tricky. But your vegan and gluten-free friends will love you for it, so it\u2019s totally worthwhile if you ask me.<\/p>\n

If you do take the plunge on a big, burnished baked alaska, please show me by tagging @goustocooking on Instagram. It will completely make my week.<\/p>\n

\"\"<\/h2>\n

Vegan Gluten-Free Rhubarb Baked Alaska\u00a0<\/b><\/h2>\n

Serves 8-10<\/p>\n

Prep time 35 – 40 minutes<\/p>\n

Total time 4 \u00bd hours plus overnight<\/p>\n

Ingredients<\/h2>\n

For the frozen yoghurt<\/strong><\/p>\n

350g Coconut Collaborative<\/a> Natural Coconut Yoghurt<\/p>\n

3 sticks rhubarb<\/p>\n

1 orange<\/p>\n

2 tbsp maple syrup<\/p>\n

For the sponge<\/strong><\/p>\n

230ml plant-based milk (we used oat)<\/p>\n

2 tsp cider vinegar<\/p>\n

120g almond flour<\/p>\n

120g gluten free self-raising flour<\/p>\n

2 tsp baking powder<\/p>\n

175g caster sugar or 175 ml maple syrup (if you\u2019re using maple syrup, use 70ml less plant milk)<\/p>\n

1 tbsp vegetable oil<\/p>\n

For the meringue<\/strong><\/p>\n

Aqua faba (1 tin of chickpeas worth)<\/p>\n

\u00bd tsp Cream of tartar<\/p>\n

250g Caster sugar<\/p>\n

2 tsp Agar agar<\/p>\n

You\u2019ll also need\u00a0<\/strong><\/p>\n

20cm cake tin<\/p>\n

Candy thermometer<\/p>\n

Method<\/h2>\n

For the frozen yoghurt recipe\u00a0<\/strong><\/p>\n

Step 1: Start by making your frozen yoghurt in a domed bowl that\u2019s 1-2cm smaller in diameter than the cake tin. Pour in your yogurt, add 1 tbsp of maple syrup and stir until well combined. Put the bowl in the freezer while you make the rhubarb ripple.<\/p>\n

Step 2: Chop your rhubarb into small pieces. Add them to a saucepan with the remaining maple syrup, orange juice and zest. Cook on a medium heat until vibrant pink and the rhubarb has cooked down to a thick syrup, about 10 minutes.<\/p>\n

Step 3: After the yoghurt has had 30 minutes in the freezer, take it out and stir in the frozen edges using a fork. Repeat this process three more times. Once done, swirl in your rhubarb to make the ripple then return the frozen yoghurt to the freezer until you are ready to assemble your dessert.<\/p>\n

Tip: I recommend making it the night before. It’s easier to assemble when it\u2019s frozen solid.<\/p>\n

Sponge recipe<\/strong><\/p>\n

Step 1: Preheat the oven to 180\u00baC \/ 160\u00baC Fan \/ Gas mark 4. Then in a large bowl, mix your dry ingredients together so everything is well distributed. Then add your wet ingredients, and whisk together until a smooth batter forms.<\/p>\n

Step 2: Grease your cake tin with the vegetable oil and line the base with a circular piece of baking paper. Bake in the oven for 20 – 25 minutes or until a skewer comes out clean and the cake is golden. Leave it to cool completely.<\/p>\n

Vegan meringue recipe<\/strong><\/p>\n

Important: Leave your aquafaba in the fridge for at least 1 hour till cold.<\/p>\n

Step 1: Once cold, add the aquafaba to a bowl with the cream of tartar. Then, using an electric whisk, whisk on high for 5 – 10 minutes until peaks start to form. If you have a stand mixer, leave to whisk while you get on with step 2.<\/p>\n

Step 2: While that\u2019s whisking, add your caster sugar, agar agar and 80 ml of water to a small saucepan and, using a candy thermometer, bring it to 120\u00baC.<\/p>\n

Step 3: Once it\u2019s reached 120\u00baC, slowly pour your sugar syrup into your meringue whilst still whisking. Whisk for another 7- 10 minutes until the meringue is glossy and firm.<\/p>\n

Assembling your Baked Alaska<\/strong><\/p>\n

Step 1: Place your sponge on a plate or cake stand. Take the frozen yogurt out of the freezer and place on your sponge domed side up.<\/p>\n

Tip: Frozen yoghurt stuck? Try running a hot palette knife around the edge to release it.<\/p>\n

Step 2: Working quickly, use a spatula to cover your frozen yoghurt with meringue. The colder the frozen yoghurt is, the more the meringue will stick.<\/p>\n

Tip: If it has warmed up slightly, place the frozen yoghurt back in the freezer to harden again.<\/p>\n

Step 3: Once fully coated in meringue, use a blowtorch to toast the meringue and get a nice even colour all over.<\/p>\n

Serve immediately.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]If anything belongs in the Showstopper Club, it\u2019s a baked alaska. This flamb\u00e9 fantasy isn\u2019t just vegan, it\u2019s also gluten-free and stuffed with seasonal rhubarb for a sharp, tangy hit. Just a heads up before you start. Unless you\u2019re a seasoned baker, you may want a sous chef to help, as the vegan meringue is … <\/p>\n

Continue reading “Vegan Rhubarb & Coconut Baked Alaska (GF)”<\/span><\/a><\/p>\n","protected":false},"author":64,"featured_media":16315,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[519,543],"tags":[],"class_list":["post-16313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert-recipes","category-kitchen-hacks"],"acf":[],"featured_image_src":"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2021\/12\/Vegan-Baked-Alaska-7104-2.jpg","author_info":{"display_name":"Lucinda","author_link":"https:\/\/www.gousto.co.uk\/blog\/author\/lucinda"},"yoast_head":"\nVegan Rhubarb & Coconut Baked Alaska (GF) | Gousto Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gousto.co.uk\/blog\/vegan-free-from-baked-alaska\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegan Rhubarb & Coconut Baked Alaska (GF)\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text]If anything belongs in the Showstopper Club, it\u2019s a baked alaska. 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