Häagen-Dazs Peach Melba Float and Baked Alaska recipes by Dan Doherty
Our expert ambassador, Dan Doherty, Executive Chef at Duck & Waffle, has created two delicious recipes you can try at home.
Häagen-Dazs Peach Melba Float
Ingredients (for 1 person)
1 ripe peach
2 strawberries
Handful toasted almonds
2 scoops of Häagen-Dazs Strawberries & Cream Ice Cream
1 glass Rose Champagne
Method
Slice the peach, put 2 slices in a glass
Slice the strawberries, put half in a glass
Add a scoop of ice cream
Add remaining peach and strawberry slices
Top with another scoop of ice cream
Sprinkle with toasted almonds
Top up with Champagne
Häagen-Dazs Pralines & Cream Baked Alaska
Ingredients (for 6 persons)
For the dulce de leche sponge
75g unsalted butter, at room temperature, plus extra for greasing
30g golden syrup
1 (397ml) tin of dulce de leche (milk caramel)
2 eggs
100g self-raising flour
For the Italian meringue
225g caster sugar
150ml water
90g egg whites
For the ice cream centre
6 scoops of Häagen-Dazs Pralines & Cream
Method
To make the sponge
Preheat the oven to 180°C/gas mark 4. Lightly grease a 30cm lipped baking tray and cover with baking paper.
Put the softened butter, golden syrup and dulce de leche (milk caramel) into a mixing bowl and, using an electric mixer, or a wooden spoon if doing by hand, cream together until lighter in colour – this should take about 5 minutes.
Crack the eggs into a bowl and whisk together.
Still creaming the butter mix, add the eggs, then mix together for another 2 minutes, or until completely smooth.
Sift in the flour and mix for 1 more minute.
Spoon your sponge mix on to the prepared baking tray and spread out until it is 1cm thick.
Bake in the oven for 8-10 minutes, then remove and cool on a wire rack.
Once the sponge is cool, place a 20cm round cake tin on top of it & cut around, this will form the base of the Baked Alaska.
To make the Italian meringue
Put the sugar into a small saucepan over a low heat and gently pour over the water. Make sure no sugar has come up the sides of the pan, as this will make the syrup crystallize.
Put the egg whites into a mixing bowl and, using an electric hand mixer, whisk on slow speed.
Once the sugar has reached 116°C, increase the speed of whisking to create soft peaks.
When the sugar has reached 121°C, pour it slowly on to the egg whites while still whisking on a high speed.
Once the sugar syrup has been added, continue to whisk until the meringue has cooled to room temperature, then put in a piping bag with a plain 10mm nozzle.
To finish, put the large sponge disk on some baking paper on a baking sheet and place six balls of ice cream evenly on the top of the sponge, leaving a 2cm border around the edge.
Pipe the meringue all the way around, to completely cover. At this stage place in the freezer until you are ready to cook and serve.
When ready to cook, preheat your oven to 200°C/gas mark 6. Place the baking sheet on the bottom shelf for 3 minutes, or until the meringue is nice and browned. Slice carefully & serve.









