Wednesday, February 15, 2012

Baked Alaska

Baked Alaska, what an old fashioned Dessert....and? You cannot believe how often this Classic is still served all over the world, not just in the cruise industry. There we still have the Baked Alaska Parade with everybody coming in the Dining Room and 1000 guests are applauding....and then the same again for the second seating, no even in hotels, restaurants, the Baked Alaska is a Classic, but it is by far not dead! Long live the Baked Alaska!

I want to show you how to make this dessert quick and easy at home and let the tradition live on! I prefer to make individual Baked Alaska as it is not just beautifully to present on the plate, but it is easier to store in the freezer. The big ones are just so bulky!

As for the blow torch you will need, there are two options, get one in a kitchen specialty shop, they have the little fancy ones, or take your husband for a stroll and go to his "toy shop" to get a proper blow torch, I am sure he will like that you come with him to this dreaded store and will gladly buy you a proper model.

All you need is 4 items, Ice Cream, Sponge, Egg White and Sugar

Baked Alaska
1 small Tub Chocolate Swirl Ice Cream
1 ea Sponge Cake

5 ea Egg White
150 g Caster Sugar
Cut the sponge cake in round sponge circles about 1 cm thick and 5 cm diameter. Place one ball of ice cream on it, you can use any ice cream you like. Place it back in the freezer and freeze completely

In the mean time beat the egg white with one third of the sugar till soft peak in an electric beater, then add the rest of the sugar slowly always while beating the egg white. Beat the "Meringue" till it is very firm.

Put the Meringue in a piping bag, take the ice cream out the freezer and garnish it till completely covered with the Meringue, then place back in the freezer.

Just before serving the Baked Alaska, take a blow torch and "burn" the meringue, serve immediately

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