• 2/1 Baked Alaska Day - 4b

    From Dave Drum@1:3634/12 to All on Wed Jan 31 18:35:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Alaska Flambe - PART 2
    Categories: Cake, I scream, Chocolate, Desserts, Booze
    Yield: 4 servings


    A few hours before you are ready to serve, remove the
    bowl of ice cream from the freezer and the cake from the
    refrigerator. Unwrap the cake and uncover the top of the
    ice cream. Using the plastic wrap around the sides, lift
    the dome of ice cream from the bowl. (If it sticks, dunk
    the bottom of the bowl in large bowl of hot water for a
    few seconds to help release.) Place the ice cream dome,
    centered and flat-side down, atop the cake. Remove the
    plastic wrap from the dome and transfer the Baked Alaska
    back to the freezer.

    Make the meringue topping: In the bowl of a stand mixer
    fitted with the whisk attachment, add the 4 egg whites;
    beat on medium speed until the whites begin to turn
    foamy, 30-60 seconds. Add the 2 tablespoons of sugar,
    the cream of tartar, and the vanilla seeds and continue
    beating until silky, soft peaks begin to form, 2-3
    minutes. Reduce to medium-low speed and gradually add
    the rest of the sugar, 2 tablespoons at a time, until
    the sugar is completely incorporated and the meringue
    holds glossy, stiff peaks.

    Immediately remove the Baked Alaska from the freezer.
    Using a rubber spatula, scoop the meringue evenly over
    the ice cream in decorative swoops and swirls. If
    flambéing, gently nestle the half egg shell into the top
    of the meringue dome. Transfer to the freezer.

    Half an hour before you are ready to serve, transfer the
    Baked Alaska to the refrigerator to soften slightly. To
    serve, use a crème brulée torch to evenly brown the
    meringue. (If it starts to catch on fire, gently blow
    out the flame and continue toasting.)

    To flambé the meringue, in a small pot over low heat,
    warm the rum for 1-2 minutes (do not boil). Place the
    Baked Alaska on the table to serve and, using a small
    metal ladle, carefully pour 2 tablespoons of rum into
    the eggshell. Use a long match or grill starter to light
    the rum in the eggshell, then, slowly and carefully
    ladle more rum into the shell, allowing it to flow down
    the meringue like a volcano. Once the alcohol has burned
    off and your guests have been adequately impressed, use
    a warm knife to slice the Baked Alaska into wedges and
    serve immediately.

    RECIPE FROM: https://www.saveur.com

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