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Heston’s Häagen-Dazs Double Chocolate &
Banana Baked Alaska
Step 4 - Building the ice cream core
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Preparation time: 50 minutes
(includes
thawing time)
1 pint Häagen-Dazs Limited Edition Double Chocolate & Cookies Ice Cream
Plastic or cardboard |
1. Let the ice
cream soften slightly in the refrigerator for about 30 minutes (you do not want
the ice cream to melt but to soften enough to spread evenly onto the mould)
2. Meanwhile, begin by preparing the mould for the ice cream: Cut two pieces of
sturdy plastic or cardboard 15cm long by 5cm tall. Cut two more pieces 6cm long
and 5cm tall. Use tape to connect these pieces to form a rectangular mould.
3. Place the mould onto a tray covered with a sheet of parchment.. Spread a 2 cm
layer of the Häagen-Dazs Double Chocolate & Cookies ice cream onto the bottom of
the mould. Remove the banana mousse tube from the freezer. Remove the acetate
from the tube and lay it into the centre of the ice cream layer.
4. Use a palate knife to spread and cover the banana mousse tube with the
remaining ice cream until the mould is full. Remove excess ice cream by scraping
the top of the mould so it is level. Return to the freezer to harden for at
least six hours.
Important notice - The recipe, graphics (unless otherwise stated) and audio files are the sole
property and copyright © Häagen-Dazs. Recipes4us accepts no liability for the
content and would advise you to read the safety instructions relating to using
blow torches or dry ice as provided by Häagen-Dazs which you can access by
clicking
HERE Links to this document are also included at the
relevant stages of the recipe.
Baked Alaska Step 1
Baked Alaska Step 2
Baked Alaska Step 3
Baked Alaska Step 4
Baked Alaska Step 5
Baked Alaska Step 6
Baked Alaska Step 7
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