Table of Contents
Advertisement
Pink and White Baked Alaska
8 servings
Baked Alaska, that impressive creation of ice cream and oven-browned
meringue, was named by the chef at Dehnonico's in New York in 1876 to
commemorate America's purchase of the Alaskan Territory. In France it
has always been known as omelette a la Norvegienne (Norwegian
omelet). I've simplified the traditional recipe by leaving out the layer of
sponge cake that usually sits under the ice cream. After all, who notices
it a as s The final browning of the meringue can be done in a 450° oven
or with a small butane kitchen torch available in most gourmet shops
and kitchen supply stores. Both are described here.
INGREDIENTS
1 quart good-quality strawberry ice cream, softened
1 quart good-quality vanilla ice cream, softened
1 quart good-quality raspberry sorbet, softened
6 large egg whites, at room temperature
1/4 teaspoon cream of tartar cream
1 cups superfine sugar
Raspberry Sauce
METHOD
1
Lightly spray a 5 x 9-inch loaf pan or an 8-inch-deep, 2-quart glass
or stainless steel mixing bowl with nonstick cooking spray and line
with plastic wrap. Fill a third of the bread pan or bowl with a thick
layer of strawberry ice cream, using the back of the spoon to press it
into an even layer covering the bottom and sides of the bowl, or one
flat layer in a bread pan. Fill another third of the pan or bowl with a
generous layer of the vanilla ice cream and smooth the surface. Make
a third layer, filling the bowl or pan to the top with the raspberry
sorbet. Cover the bowl with plastic wrap and freeze until the ice
cream is solid, 2 to 3 hours or longer.
2
Remove from the freezer and allow to sit for 10 minutes at room
temperature. Run a knife around the edges of the pan or bowl. Invert
a heatproof serving platter over the bowl or pan and, holding the
bowl and platter firmly together, turn them over and lift off the bowl
or bread pan and the plastic to unmold the ice cream. If the ice
cream won't come out, briefly dip the bowl or pan into a large bowl
of hot water and repeat the process. Put the platter with the ice
cream back in the freezer to chill while you make the meringue.
54
Baked Alaska (cont'd.)
3
In the bowl of a stand mixer fitted with the whisk attachment, or in a
large stainless steel bowl with a handheld beater, beat the egg
whites on medium speed until they begin to foam. Add the cream of
tartar and 1 tablespoon of the sugar and continue to whip the egg
whites at medium-low speed until they form soft, slightly drooping
peaks when the beaters are lifted out.
4
Turn the speed to medium-high and continue to whip the egg whites
as you gradually add the superfine sugar a tablespoon at a time.
Beat until the meringue is shiny and holds stiff, upright peaks when
the beaters are lifted out. Take care not to overheat.
5
As soon as the meringue is ready, remove the ice cream from the
freezer and use an icing spatula or the back of a large spoon to
spread the entire batch of meringue evenly over its surface. This is
done most easily if you spoon the meringue onto the top of the ice
cream and spread it down the sides. Return the dessert to the
freezer once more until serving time.
6
Browning the meringue using the oven: Preheat the oven to Broil for
5 minutes. Remove the Alaska from the freezer and place it on a
sheet tray. Place the tray in the oven for no more than 5 minutes,
until the Alaska is nicely caramelized and browned. Remove from the
heat and serve at once.
a
Using a butane torch: Light a small butane kitchen torch following
the manufacturer's instructions, with the flame set to medium.
Holding the flame about 1 inch from the surface of the meringue,
move it slowly across the surface to lightly brown its peaks.
7
To serve the baked Alaska easily, use the butane torch to warm a
metal serving knife and cut the dessert into wedges or slices; alter-
natively, dip the knife into a glass of hot water before each cut. Put a
spoonful of raspberry sauce on each plate, if desired. Transfer each
wedge to a chilled serving plate and serve at once.
Recipe Courtesy Wolfgang Puck Makes it Easy
55
Hide quick links:
Advertisement
Table of Contents
