Desserts

Baked Alaska

July 6, 2016

This is such a satisfying desert to make for the senses. Between the silky smooth meringue that you torch to perfection and the trio of layered ice cream, this is by far one of the better deserts that has come from my kitchen. If you can pull this one off for a group of people, you’ll feel like a champion!
Let’s dive in!

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Start by molding the Baked Alaska using silicon demo-sphere molds, or the closest thing you have to it.

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Make equal molds of strawberry ice cream and chocolate ice cream.

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Firmly pressing the ice cream into the molds and then transferring to the freezer to set up for at least 8-10 hours.

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Next lay out a piece of parchment paper and firmly spread 1 cup of vanilla ice cream into an even layer.

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Transfer onto a sheet tray and allow to set up in the freezer for 5 hours.

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Once the ice cream has set up, cut out several circles of ice cream using a ring mold that is the same diameter as the chocolate and strawberry molds you used prior.

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Gently remove each vanilla ice cream cut out and place them on top of one side of the sphere molded ice cream.

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Gently remove the other half of the demi-sphered ice cream and place it on top of the vanilla ice cream, creating a whole sphere.

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Transfer the ice cream spheres onto a baking sheet and allow to set up in the freezer for 30 minutes.

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While they set up, begin making the meringue by adding 3 large egg whites…

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…and 1/2 a cup of sugar to a mixing bowl.

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Give this a good whisk and transfer to a double boiler.

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Continue whisking until the mixture reaches 160°F.

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Once it reaches temp, remove it from the heat and whip until you have soft peaks.

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Next transfer the meringue to a piping bag.

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Begin plating by smearing 1 tbsp of salted peanut butter across the plate.

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Then add a drizzle of Rum Syrup.

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Next pipe several dollops of the meringue onto the plate.

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Carefully transfer the ice cream sphere onto the plate as well…

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…and pipe a generous portion of the meringue directly over the sphere.

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Give the plate a few taps on the counter so the meringue begins to envelope the ice cream sphere.

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Add few brownie bites…

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…some macerated strawberries…

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…or really any goodies of your choice!

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Last but not least, carefully torch the tops of the meringue until they turn a beautiful golden brown.

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All that’s left to do is dig in and ENJOY!

Baked Alaska

Baked Alaska

Ingredients

  • 1 cup strawberry ice cream
  • 1 cup chocolate ice cream
  • 1 cup vanilla ice cream
  • 1 tbsp salted peanut butter
  • 3 large egg whites
  • 1/2 cup sugar
  • Rum Syrup
  • 1/2 cup dark rum
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tbsp vanilla extract
  • *Simmer for 5-6 minutes
  • Macerated Strawberries
  • 1 cup sliced strawberries
  • 1/4 sugar

Instructions

  1. Start by molding the Baked Alaska using silicon demo-sphere molds, or the closest thing you have to it.
  2. Make equal molds of strawberry ice cream and chocolate ice cream. Firmly pressing the ice cream into the molds and then transferring to the freezer to set up for at least 8-10 hours.
  3. Next lay out a piece of parchment paper and firmly spread 1 cup of vanilla ice cream into an even layer, transfer onto a sheet tray, and allow to set up in the freezer for 5 hours.
  4. Once the ice cream has set up, cut out several circles of ice cream using a ring mold that is the same diameter as the chocolate and strawberry molds you used prior.
  5. Gently remove each vanilla ice cream cut out and place them on top of one side of the sphere molded ice cream.
  6. Gently remove the other half of the demi-sphered ice cream and place it on top of the vanilla ice cream, creating a whole sphere.
  7. Transfer the ice cream spheres onto a baking sheet and allow to set up in the freezer for 30 minutes.
  8. While they set up, begin making the meringue by add 3 large egg whites and 1/2 a cup of sugar to a mixing bowl. Give this a good whisk and transfer to a double boiler. Continue whisking until the mixture reaches 160°F.
  9. Once it reaches temp, remove it from the heat and whip it until you have soft peaks. Then transfer the meringue to a piping bag.
  10. Begin plating by smearing 1 tbsp of salted peanut butter across the plate and add a drizzle of Rum Syrup.
  11. Next pipe several dollops of the meringue onto the plate. Carefully transfer the ice cream sphere onto the plate as well and pipe a generous portion of the meringue directly over the sphere. Give the plate a few taps on the counter so the meringue begins to envelope the ice cream sphere.
  12. Now is the time to add few brownie pieces, macerated strawberries, or any additions of your choice to the plate.
  13. Lastly, carefully torch the tops of the meringue until they turn a beautiful golden brown. All that’s left to do is dig in and ENJOY!
http://www.byrontalbott.com/baked-alaska/

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| Top Left: Glass Bowl Set | Top Middle: Demi-Sphere Mold | Top Right: Metal Bowl Set |

| Bottom Left: Ring Cutter Set | Bottom Middle: Piping Bags | Bottom Right: All-Clad Sauce Pan |

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