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deZaan Rich Terracotta Cherry & Sesame Baked Alaska
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deZaan Rich Terracotta Cherry & Sesame Baked Alaska

Chocolate ice cream paired with a cherry & cocoa butter swirl sorbet on top of a sesame biscuit finished with a slightly acidic meringue.
Course: Dessert
Cuisine: Dutch
Keyword: Alaska
Difficulty: Easy
Brand: deZaan
Servings: 12 portions
Author: Talia Profet

Equipment

  • 1 Oven
  • 1 Sheet Tray with baking paper or silpat
  • 1 Bowl
  • 1 Whisk
  • 1 Pot
  • 1 Stovetop
  • 1 Heatproof Container
  • 1 Food Processor
  • 1 Refrigerator
  • 1 Immersion Blender
  • PRV Piping Bag
  • 1 Freezer

Ingredients

Part 1: Sesame Jaconde

Part 2: Cherry Gel

  • 1,000 g Cherry Puree
  • 10 g Agar Agar
  • 100 g Granulated Sugar

Part 3: Rich Terracotta Ice Cream

Part 4: Stellar Sorbet With Cherry Swirl

  • 2,200 g Coconut Cream (min. 25% fat)
  • 400 g Water
  • 164 g Trimoline
  • 12 g Stabilizer 2000
  • 400 g Granulated Sugar
  • 300 g Allez Cocoa Butter Mini Discs
  • 200 g Lemon Juice
  • 300 g Cherry Gel

Part 5: Meringue

  • 100 g Egg Whites
  • 100 g Granulated Sugar
  • 100 g Confectioners' Sugar (sifted)
  • 5 g Lemon Zest

Part 6: Assembly

  • Beetroot Cress (for garnish)

Instructions

Part 1: Sesame Jaconde

  • Preheat the oven to 200ºC/392ºF.
  • Prepare one full sheet tray with baking paper or a silpat.
  • Sift the almond flour, cocoa powder, and confectioners' sugar into a bowl and reserve.
  • Whip the egg whites to a frothy texture.
  • Gradually add the sugar and whip to stiff peaks.
  • Add the whole eggs gradually to the dry ingredients, mixing well after each addition. Mix until smooth and light.
  • Fold in the sesame paste and sesame until combined.
  • Once the egg whites have formed glossy firm peaks, add to the egg mixture in 3 stages, folding gently after each addition.
  • Spread evenly onto the entire sheet tray.
  • Bake at 200ºC/392ºF for 10-15 minutes (depending on the oven strength).
  • Check for readiness (firm to touch).
  • Once baked, remove carefully from the sheet tray and cool on a rack.
  • Cut into any desired shape to fit the bottom of the chosen mold.
  • Refer to the assembly section below for further instructions.

Part 2: Cherry Gel

  • Mix all the dry ingredients together and reserve.
  • Bring the cherry puree to a boil.
  • Add the dry ingredients, mixing continuously to prevent them from clumping.
  • Cook for 1 minute.
  • Transfer to a heatproof container and allow to set firm and cool to 4°C/39°F.
  • Once cooled and set, blend until smooth in a food processor.
  • Reserve in the refrigerator.
  • Refer to the assembly section below for further instructions.

Part 3: Rich Terracotta Ice Cream

  • In a bowl, mix all the dry ingredients and reserve.
  • Bring the Oat Milk to 45°/113°F.
  • Add all the dry ingredients, blending thoroughly with an immersion blender to ensure no clumping.
  • Cook the ice cream mixture to 82°C/179°F.
  • Remove from the heat and strain into a heatproof container.
  • Cool down to 4°C/39°F as quickly as possible.
  • Churn to preference and transfer immediately to piping bags.
  • Reserve in the freezer.
  • Refer to the assembly section below for further instructions.

Part 4: Stellar Sorbet With Cherry Swirl

  • Bring the coconut cream and water to 45°C/113°F.
  • Add all the dry ingredients excluding cocoa butter.
  • Blend the mixture with an immersion blender and bring it to 82°C/179°F.
  • Take off the heat and pour directly onto the cocoa butter drops. Blend with an immersion blender.
  • Cool to approx. 25°C/77°F and blend in the lemon juice.
  • Blend thoroughly.
  • Mature the ice cream base overnight.
  • Mix the ice cream mixture before churning.
  • Churn to preference.
  • Fold in the cherry gel immediately after churning.
  • Set the sorbet into a long rectangular mold to create an insert.
  • Reserve in the freezer until ready to serve.
  • Refer to the assembly section below for further instructions.

Part 5: Meringue

  • Start by whisking the egg whites to a frothy texture.
  • Gradually add the granulated sugar. Whip to a skinny meringue.
  • Fold in the confectioners' sugar until combined.
  • Fold in the lemon zest.
  • Reserve covered with a damp towel until ready to use.
  • Refer to the assembly section below for further instructions.

Part 6: Assembly

  • Once all the components have been made, start by filling the chosen mold with rich terracotta ice cream. Filling the mold approx. ¼ full.
  • Add the stellar sorbet insert at the center of the mold, pushing down gently into the ice cream.
  • Fill the rest mold to 90% with the rich terracotta ice cream.
  • Seal with sesame jaconde, pushing down gently.
  • Freeze overnight.
  • Unmold the ice cream cake and cover the entire cake with meringue.
  • Finish by torching the meringue until colored.
  • Serve sliced with cherry gel and beetroot cress.