Fennel Honey Ricotta Baked Alaska Recipes

FENNEL HONEY RICOTTA BAKED ALASKA

Steps:

• In a sauce pan whisk together the egg yolks with the honey and sugar, then mix in the milk, cream and ricotta. add the fennel pollen and ground fennel seeds and vanilla.stir constantly over a medium heat until it thickens and becomes like custard.Pour through a sieve to remove any bits of fennel seeds . Place a layer of plastic wrap over the custard and let cool, chill over night in the fridge. or use the pre chill function on an ice cream machine. Pour into ice cream machine to churn, then pour into a small bowl or mould lined with cling film and freeze.
• Preheat the oven to 160c and grease and line a small cake tin that is the same size as the bowl you used for your ice cream. separate the eggs, Add the egg whites in to the bowl of a stand mixer fitted with a balloon whisk attachment and start mixing at a medium speed. once it starts to thicken add the sugar a little at a time reserving 3 tbsp. Turn up the speed and beat for a few minutes until stiff peaks form and you have a meringue like mixture. In another bowl, mix the yolks, the 3 tbsp sugar, salt, vanilla and the almonds, take a 1/4 of the meringue mixture and mix into it to loosed it, then add the yolk mixture to the meringue a 1/3 at a time and gently fold in. pour into cake tin, (i had enough to fill two tins so i saved the extra sponge for something else.) bake for 25/30 minuteslet cool.
• Add the egg whites in the bowl of a stand mixer and start whipping, once the mixture is bubbly and pale add the sugar a little at a time then turn up to high speed and whip for 5 minutes or until stiff peaks form.place ice cream on top of cake , then spread over the meringue so there are no gaps. now blow touch it or bake in a preheated oven at 180c for 5 minutes. serve immediately.

THE BEST ROASTED FENNEL

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.