Chestnut Coffee Baked Alaska with No-Churn Ice Cream

Preparation

Preheat convection oven to 325°F low fan. Line a half sheet with parchment.

Reverse creaming:

mix flour, baking powder, salt, and sugar in a stand mixer. Add butter and mix on low until sandy

Mix:

milk and vanilla on low 30s, then medium 30s

Add:

eggs one at a time on medium speed, scrapping

Spread:

batter into prepared half sheet

Bake:

15-20 minutes or until reaching 205F

Let cool completely before cutting into 3.25” rounds.

Crème anglaise:

with milk, egg yolk, sugar and salt cooked to 85C/185F

Cool:

in an ice bath until mixture reaches 25C/77F

Stir:

in coffee compound

Whip:

cream to soft peaks

Fold:

into crème anglaise in 3 parts

Pour:

into 2.75” dome molds

Scrape off any excess. Freeze for a minimum of 6 hours.

Combine:

sweetened condensed milk, salt, chestnut puree and vanilla

Whip:

heavy cream to soft peaks and fold into chestnut mixture in 3 parts

Fill:

3.25” dome molds 1/3 full

Pull:

mixture up the sides using an offset spatula

Place:

frozen coffee domes in the center of each chestnut dome

Scrape off any excess. Freeze for a minimum of 6 hours.

Boil:

water, sugar, corn syrup and salt

Whip:

egg whites in a stand mixer on medium speed to soft peaks

Remove from heat:

once syrup reaches 121C

Increase:

speed to high and slowly pour syrup into the egg whites.

Continue to whip on high until the meringue is no longer warm to the touch.

Spread a thin layer of raspberry jam on the top of the chestnut/coffee domes. Place a cake round on top of the raspberry jam.

One at a time, remove the chestnut/coffee domes from the mold and cover with a thick layer of meringue using an offset spatula. Use the spatula to swoop and swirl the meringue into a pretty, messy pattern with some peaks all over. Freeze until ready to us

Torch meringue right before serving.