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Before you jump to Baked Alaska recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit And Healthy.
Many men and women do not realize that the foods you select can either help you to be healthy or can negatively effect your health. Something that you should not eat no matter what is the varied foods that you will find at all of those take out places. These kinds of foods are filled with bad fat and also have very little nutritional value. That is why we are going to be going over the foods that you should be eating that will have a beneficial effect on your health.
Everybody likes to have dessert following their meals and if you are one of those people you may want to consider some citrus fruit. Citrus fruits in addition provide you with vitamin C, along with other vitamins and minerals that can help keep you healthy. One desert that I have always liked is orange pieces blended together with shredded coconut and mixed together with a light honey dressing.
For people who want to start living a much healthier life the tips above can help you do that. The pre packaged highly processed foods that you can get in any store is in addition not good for you and as an alternative you should be cooking fresh nutritious foods.
We hope you got benefit from reading it, now let's go back to baked alaska recipe. You can have baked alaska using 11 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Baked Alaska:
- Use of For Ice Cream Cake.
- You need 1 pint of raspberry, passion fruit or other sorbet, softened.
- You need 1 pint of vanilla ice cream, softened.
- Provide 1 quart of chocolate ice cream, softened.
- Get 1 cup of chocolate wafer crumbs.
- Prepare 1 loaf of pound cake.
- Prepare as needed of Veg oil for brushing.
- Get of For Meringue.
- Get 1 cup of egg white.
- You need 1 pinch of cream of tartar.
- Provide 1 cup of sugar.
Instructions to make Baked Alaska:
- Make the ice cream cake : Brush a 3-quart metal bowl with veg oil, line with plastic wrap. Fill the bowl with scoops of the sorbet,vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on the top of the ice cream, press down to close the gaps between and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap..
- Freeze it about 30 min. Remove the wrap and spread the remaining chocolate ice cream in an even layer on the top of the crumbs, cut the pound cake into 1/2 inch slices, completely cover the ice cream with the slices, trimming as needed. Cover with fresh plastic wrap and freeze until firm at least 2 hrs..
- Make the Meringue : Whip the egg whites and cream of tartar in a large bowl with a mixer on high speed until foamy, about 2 min. Gradually beat in the sugar in high speed until the whites are glossy and hold stiff peaks..
- Now remove the top layer of the plastic wrap, then invert the cake onto a parchment-lined baking sheet. Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shapped too slightly thicker than the sides. Form swirly peaks in the meringue using the back of the spoon. Freeze for at least 3 more hrs..
- Preheat the oven at 500°,bake the cake until the meringue peaks are golden, about 4 min or brown the meringue with a blow torch..
- Let the cake soften at room temperature for 5-10 min before serving..
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