White peaches are sweet, juicy nectarines with tender white flesh. Royal View Hotel Operations Manager (Food & Beverage) Kent Chow uses white peaches from Hokkaido as the main ingredient with tea-scented Kyoto Uji Matcha ice cream and smooth, creamy meringue to create a delicious Hokkaido white peach baked Alaska.
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Ingredients (serves two) |
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| Hokkaido white peach | One |
| Kyoto Uji Matcha ice cream | Two scoops |
| Sponge cake | Two slices |
| Egg white | 100g (around three eggs) |
| Coarse sugar | 35g |
| Fresh fruit | to taste |
Preparation
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Combine half the coarse sugar with the egg whites and whisk (about 15 minutes by hand or five minutes by machine) to fluff up the mixture. Add the remaining sugar and continue blending (seven minutes by hand or two minutes by machine) to produce a meringue.
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Wash the peach and peel then cut in half, then slice each half into five pieces.
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Place the sponge cake on a plate and put five peach slices on each, then top both with a scoop of ice cream.
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Spoon the meringue on top of the ice cream and around the cake or use a piping bag if you have one.
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Use a blowtorch to sear the meringue gently then add fresh fruit for decoration to complete the dish.
Illustration
Café Lido
Address: 2/F, Royal View Hotel, 353 Castle Peak Road, Ting Kau, Tsuen Wan
Enquiries: (852) 3716 2898
Transport: A shuttle bus is available between the hotel and the Tsuen Wan MTR station exit B3. Click here to find out more.
