Baked Alaska Dessert Food

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BAKED ALASKA



Baked Alaska image

Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!

Provided by shirleyo

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 11h

Yield 16

Number Of Ingredients 8

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
½ teaspoon almond extract
8 egg whites
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 cup white sugar

Steps:

  • Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
  • Prepare cake mix with egg and almond extract. Pour into prepared pan.
  • Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
  • Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
  • Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g

BAKED ALASKA



Baked Alaska image

Provided by Food Network Kitchen

Categories     dessert

Time 6h29m

Yield 12 servings

Number Of Ingredients 9

Vegetable oil, for brushing
1 pint raspberry, passion fruit or other sorbet, softened
1 pint vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup chocolate wafer crumbs (about 17 crushed wafers)
1 loaf pound cake
1 cup egg whites (about 6 large), at room temperature
Pinch of cream of tartar
1 cup sugar

Steps:

  • Make the ice cream cake: Brush a 3-quart metal bowl with vegetable 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 top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
  • Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
  • Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
  • Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
  • Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

BAKED ALASKA DESSERT



Baked Alaska Dessert image

Baked Alaska is a great, classic dessert with vanilla ice cream and easy to make as well thanks to this recipe.

Provided by Carol

Categories     Desserts     Frozen Dessert Recipes

Yield 12

Number Of Ingredients 8

1 ⅓ cups graham cracker crumbs
¼ cup white sugar
¼ cup butter, softened
4 cups vanilla ice cream
3 egg whites
¼ teaspoon salt
1 teaspoon almond extract
6 tablespoons white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix the graham cracker crumbs, sugar, and butter, or margarine together. Set aside 3 tablespoons of the crumbs for the topping. Press the remaining crumbs into one 9 inch pie plate.
  • Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool then chill in freezer. Fill the chilled crust with the firm vanilla ice cream. Place in freezer.
  • Beat egg whites until frothy, add salt, almond extract and slowly add sugar, beating until stiff and glossy. Spread over ice cream, sealing edges. Sprinkle with remaining crumbs. Place under broiler 500 degrees F (260 degrees C) for 2 minutes. Serve at once.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 28 g, Cholesterol 29.5 mg, Fat 9.6 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 181.2 mg, Sugar 22.7 g

BAKED ALASKA



Baked Alaska image

Provided by Alton Brown

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 quarts neapolitan ice cream, softened
9 by 5 by 1/2-inch piece chiffon cake
8 ounces sugar
4 ounces light corn syrup
2 ounces water
4 ounces pasteurized egg whites, room temperature
1/2 teaspoon vanilla extract
Pinch kosher salt

Steps:

  • Line a 9 by 5-inch loaf pan with plastic wrap.
  • Place the softened ice cream into the loaf pan and spread evenly.
  • Place the piece of cake on top of the ice cream, press down lightly, and place the pan in the freezer for 1 hour.
  • After an hour, combine the sugar, corn syrup, and water in a 2-quart saucepan and place over high heat. Stir just until the sugar dissolves, about 5 minutes. Clip on a candy thermometer and bring the mixture to 240 degrees F.
  • While the syrup is cooking, place the egg whites, salt, and vanilla into the bowl of a stand mixer and, using the whisk attachment, whisk the eggs on high speed until they reach medium peaks, 4 to 5 minutes.
  • When the sugar syrup reaches 240 degrees F, remove from the heat and, with the stand mixer on low speed, slowly and carefully pour the syrup in a thin steady stream into the egg white mixture, being careful not to come in contact with the whisk. Once all the syrup has been added, increase the mixer speed to high and whisk until stiff peaks are formed and the mixture has cooled, 8 to 10 minutes.
  • Remove the loaf pan from the freezer, turn upside down onto a heatproof serving platter, and remove the plastic wrap. Completely cover the ice cream cake combo with a 1-inch layer of meringue all around, sealing the meringue to the pan around the bottom edge.
  • Use a propane torch to brown the meringue all over. Serve immediately. May be frozen once the meringue has browned.

BAKED ALASKA



Baked alaska image

Make this retro dessert for a festive get-together. With ice cream, fluffy meringue and sponge cake, it's a showstopper - and it's easier to make than it looks

Provided by Esther Clark

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

115g salted butter, softened, plus extra for the tin
115g caster sugar
1 tsp vanilla bean paste
2 large eggs
115g self-raising flour
1 lemon, zested
1-2 tbsp milk
3 large egg whites
175g caster sugar
1 tsp white wine vinegar
700ml raspberry ripple, strawberry or vanilla ice cream
100g raspberry jam

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
  • Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
  • Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.

Nutrition Facts : Calories 344 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.44 milligram of sodium

BAKED ALASKA



Baked Alaska image

This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

6 tablespoons sugar
3 large egg yolks
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
3 large egg whites, room temperature
Pinch of salt
1 1/2 pints pistachio ice cream, slightly softened
1 1/2 pints cherry ice cream or berry sorbet, slightly softened
Swiss Meringue
Vegetable oil cooking spray

Steps:

  • Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
  • Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
  • In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
  • Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
  • Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
  • Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
  • Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
  • Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.

SIMPLE BAKED ALASKA



Simple Baked Alaska image

Make and share this Simple Baked Alaska recipe from Food.com.

Provided by LikeItLoveIt

Categories     Frozen Desserts

Time 25m

Yield 9 serving(s)

Number Of Ingredients 6

2 pints ice cream (brick-style)
sponge cakes (1 inch-thick) or layer cake (1 inch-thick)
5 egg whites
1 teaspoon vanilla
1/2 teaspoon cream of tartar
2/3 cup sugar

Steps:

  • Lay ice cream bricks side by side; measure length and width.
  • Trim cake 1 inch larger on all sides than ice cream measurements.
  • Place cake on a piece of foil.
  • Center ice cream on cake.
  • Cover; freeze till firm.
  • At serving time, beat together egg whites, vanilla, and cream of tartar to soft peaks. Gradually add in sugar beating after each tablespoon is added.
  • Transfer cake with ice cream to a baking sheet.
  • Spread with egg white mixture, sealing to edges of cake and baking sheet all around.
  • Swirl to make peaks.
  • Place oven rack in lowest position.
  • Bake in a 500F degrees oven about 3 minutes or till golden.
  • Slice; serve immediately.

BAKED ALASKA



Baked Alaska image

This is an impressive dessert for any occasion. For Thanksgiving, I make the pumpkin version of this Baked Alaska recipe instead of pumpkin pie. -Linda Sanner, Portage, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 12

1 quart vanilla ice cream, softened
2 eggs
3 tablespoons plus 5 teaspoon water, divided
1/2 teaspoon vanilla extract
1-1/4 cups sugar, divided
2/3 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 egg whites
1/2 teaspoon cream of tartar
1 teaspoon rum extract
2 tablespoon sliced almonds, toasted

Steps:

  • Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

Nutrition Facts : Calories 225 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 112mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.

EASY BAKED ALASKA



Easy Baked Alaska image

This isn't your grandmother's Baked Alaska! We took our heirloom recipe and gave it a modern twist by converting it into an easy (and achievable) 13x9 dessert. Dreamy layers of brownie, strawberry ice cream and a perfect meringue give it an over-the-top finish.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 15

Number Of Ingredients 7

1 box 18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
6 cups (1.5 quarts) strawberry ice cream, softened
6 egg whites, room temperature
3/4 cup sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
  • Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
  • Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
  • In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
  • Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.

Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 41 g, TransFat 0 g

INDIVIDUAL BAKED ALASKA



Individual Baked Alaska image

This is an "Impress Your Friends" dessert for sure, and it's incredibly simple to make. I've included recipes for sauces here, but you can use whatever sauces, whatever cake bases, whatever ice-cream you like. It's really simple, and delicious. I used to make these all the time in the restaurant I worked in.

Provided by P48422

Categories     Frozen Desserts

Time 42m

Yield 6 serving(s)

Number Of Ingredients 13

7 ounces good quality bittersweet chocolate (do not use chips!)
1 cup heavy whipping cream
1 pint frozen raspberries, without syrup
2 tablespoons granulated sugar (approx.)
1/2 teaspoon freshly squeezed lemon juice
1 pinch salt
1 sponge cake, any flavor,that has been baked in a sheet pan,jelly-roll style
1 quart of your favorite flavor ice cream
1/2 cup egg white, warmed to room temperature
2/3 cup granulated sugar
1/4 cup light corn syrup
1/4 cup water
1/4 cup confectioners' sugar

Steps:

  • To make the chocolate sauce: chop the chocolate to a rough consistency.
  • Heat the cream just to a scald, then pour over the chocolate.
  • Do not stir.
  • Let it sit for about 5 minutes, then stir with a whisk until smooth.
  • Makes about 1 cup.
  • To make the raspberry sauce: Puree the raspberries in a blender with the remaining ingredients.
  • Strain through a fine mesh strainer to remove the seeds.
  • Refrigerate until needed.
  • Makes about 1 cup.
  • To assemble the ice-cream bases: line a baking sheet with parchment.
  • Using a 3" round cookie cutter (or a glass) cut 6 circles out of the cake, and place them on the parchment.
  • Place a scoop of ice cream in the center of each piece of cake, making sure you leave a small margin of cake visible all the way around.
  • Place in the freezer until the meringue is ready.
  • To prepare the meringue: combine the sugar, corn syrup and water in a heavy, 1-quart saucepan over medium heat.
  • Bring to a boil, then cook until the syrup reaches 230 degrees F.
  • (thread stage) on a candy thermometer.
  • Meanwhile, place the egg whites in the bowl of your mixer, and fit the whip attachment to your mixer.
  • When the syrup reaches the thread stage, start whipping your egg whites on high speed.
  • When the syrup reaches 245-250 degrees F.
  • (firm-ball stage), lower the speed of the mixer to low, and very, very, VERY slowly start pouring the syrup in, in a slow, steady, thin stream until it is all used up.
  • Immediately return the mixer to high speed and continue whipping until the meringue reaches a very stiff peaked consistency.
  • Transfer the meringue to a piping bag fit with a plain tip.
  • Remove the ice cream bases from the freezer.
  • Now you are going to create a meringue"beehive" around each scoop of ice cream.
  • I find it easier to do this by removing one ice-cream scoop at a time to a cake turntable or a flat-work surface that I can spin around, like a small plate, pipe the meringue, then using a thin spatula, returning it carefully to the parchment.
  • To pipe the meringue you need to start at the bottom edge of the cake, pipe a ring of meringue around the icecream so that it completely covers the cake edge.
  • Then continue to pipe a line of meringue all around the scoop of ice cream, making sure you completely cover the ice cream, and that each line of meringue rests on top of the previous one.
  • Finish with a small circle at the top.
  • Repeat with remaining ice cream bases.
  • Return them to the freezer until ready to serve.
  • Just before service, decorate your plate: choose an oversize plate, like a dinner plate.
  • Then using the sauces, paint or spoon or swirl them on to your hearts content.
  • Any design you like.
  • I like to just use squiggles, but anything goes at this point.
  • Now- if you don't have a torch, you will need to turn your oven to broil.
  • If you have a torch, get it ready.
  • Remove the meringues from the freezer, and dust the top of each one with the confectioners sugar in a fine mesh strainer.
  • If you are using a broiler, place the baking sheet under the broiler but leave the door open and watch.
  • You will only need about 30-45 seconds, just enough time for the meringue to turn golden brown.
  • Remove from the oven, place one in the center of each plate, and serve.
  • If you are using a torch, turn your torch to a med-low setting, and carefully, gently use the torch to brown the outside of the meringues.
  • Place one meringue on each plate, and serve.
  • Notes: You can use any type of cake you want here- this recipe is more a method than anything.
  • I've used chocolate chiffon as a base, I've used spongecake, poundcake, leftover slices of cupcakes!
  • Anything, anyflavor, but it needs to be at least 1/4" thick.
  • You can also use any flavor ice-cream- experiment, go wild.
  • Sorbet is great this way- I've done mango sorbet, and lime sorbet- they taste terrific.
  • Experiment, have fun, and don't be intimidated by this dessert.
  • It's fun, and it's easy, and your friends and relatives will"oooohhhh!
  • "and"ahhhhh!
  • "you to death!

Nutrition Facts : Calories 796.8, Fat 26.6, SaturatedFat 15.7, Cholesterol 170.6, Sodium 262.4, Carbohydrate 132.5, Fiber 4.6, Sugar 99.9, Protein 10.8

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From en.wikipedia.org


BAKED ALASKA | FOODSFOODIE
Filling: Refrigerate the ice cream for 20 to 30 minutes, or until it is soft enough to scoop easily but not runny. While the ice cream is softening, lightly oil an 8- to 9-inch-wide bowl. Wrap plastic wrap around the edges, leaving several inches of excess. Using a knife, cut the pound cake into 12-inch-thick slices.
From foodsfoodie.com


BAKED ALASKA — SALTNPEPPERHERE
Form the Baked Alaska: Line a dome-shaped freezer safe bowl with plastic food wrap (use two pieces if needed), ensuring there is enough overhang to easily pull the Baked Alaska out after freezing. Scoop the container of Righteous Gelato Dairy-Free Raspberry Lime Sorbetta into the bottom (about 2 cup worth), using an offset spatula to even it all out, filling in …
From saltnpepperhere.com


HOW TO MAKE A CLASSIC BAKED ALASKA | KITCHN
Baked Alaska is an old-school dessert that consists of a layer of cake, a frozen ice cream center, and a coating of toasted marshmallowy meringue. It’s essentially a fancy version of an ice cream cake , and though it is, admittedly, fussier to make than your average dessert, it’s totally worth it for that wow-factor.
From thekitchn.com


BAKED ALASKA RECIPE - DINNER, THEN DESSERT
Baked Alaska is a show-stopping dessert! The rich ice cream cake with chocolate, strawberry, and vanilla flavors are all topped off with toasted meringue. When it comes to Frozen Desserts, it’s hard to think of anything more eye-catching than a Baked Alaska. The simple Vanilla Pound Cake and rich ice cream are all served under a beautiful meringue topping that …
From dinnerthendessert.com


BAKED ALASKA REICPE - GOOD HOUSEKEEPING
Directions. Put the flan case on an ovenproof plate. Spoon the orange juice over the sponge and then spread with jam. Scoop the ice cream on top and put in …
From goodhousekeeping.com


BAKED ALASKA | BAKED ALASKA, DESSERTS, BAKED ALASKA RECIPE
Feb 8, 2017 - Get Baked Alaska Recipe from Food Network. Feb 8, 2017 - Get Baked Alaska Recipe from Food Network. Feb 8, 2017 - Get Baked Alaska Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.ca


17 CREATIVE BAKED ALASKA RECIPES - BRIT + CO
1. Strawberry Shortcake Baked Alaska: Strawberry shortcake is a perfect summertime treat. Top off some pound cake with frozen strawberry sorbet for these delicious mini desserts. (via Cake Boss) 2. S’mores Baked Alaska For Two: S’mores just got a whole lot better with the addition of chocolate ice cream.
From brit.co


BAKED ALASKA - FINE DINING LOVERS
For the baked Alaska sponge Heat the oven to 180°C (160°C fan) , gas 5.5. Beat the egg whites until stiff. Beat the egg yolks with the sugar and 2 tbsp water until pale and creamy. Sift the flour over the egg yolks and fold in. Fold in the egg white. Fill the sponge mixture into the pan lined with baking parchment and smooth the top.
From finedininglovers.com


BAKED ALASKA (LIVESTREAMER) - WIKIPEDIA
Baked Alaska Gionet in 2017 Born Anthime Joseph Gionet 1987/1988 (age 34–35) Anchorage, Alaska, U.S. Other names Tim Gionet Tim Treadstone Alma mater Azusa Pacific University Occupation Livestreamer Known for Alt-right personality Part of a series on Antisemitism Part of Jewish history and discrimination History Timeline Reference Definitions Jerusalem …
From en.wikipedia.org


BLACK FOREST BAKED ALASKA | TESCO REAL FOOD
Preheat the oven to gas 5, 190°C, fan 170°C. Grease and line a deep, 18cm loose-bottomed cake tin. Cream the butter and sugar in a mixing bowl with an electric whisk for 3-4 mins until light and fuffy. Beat in the vanilla, then the eggs, one at a time. Stir the four and cocoa powder together, then fold into the mixture, followed by the milk.
From realfood.tesco.com


BAKED ALASKA | EDIBLE ALASKA
At least a day before you plan to serve your dessert, bake your brownies. It’s important that the brownies are totally cool when you work with them. (I find they are sturdiest about 10 hours after baking.) While they are cooling, build the ice cream body. Place the pint of whichever flavor of ice cream you’d like to use first (this will be the top of your baked Alaska …
From ediblealaska.ediblecommunities.com


A BRIEF HISTORY OF BAKED ALASKA - CULTURE TRIP
Within a decade, several renditions of Baked Alaska were circulating the globe. And although it was already a popular dish, claims about its genesis continued to be made. In 1866, French food writer Baron Leon Brise stated it was French chef Balzac who introduced the dessert to France; Charles Ranhofer, the chef at Delmonico’s in New York, is ...
From theculturetrip.com


EASY BAKED ALASKA RECIPE - FEEDING YOUR FAM
To make the meringue for this Baked Alaska, follow these simple steps: Place 4 egg whites into the bowl of a stand mixer, or into a large mixing bowl if you are using a hand mixer. Add in 1/4 tsp cream of tartar. Whisk the eggs on medium speed until the eggs are foamy, as pictured above. Start adding the sugar to the egg whites, 1 teaspoon at a ...
From feedingyourfam.com


BAKED ALASKA - SIMPLE ENGLISH WIKIPEDIA, THE FREE ENCYCLOPEDIA
Baked Alaska is a dessert made of ice cream on top of slices of sponge cake or Christmas pudding and covered with meringue. The whole dessert is then baked in a very hot oven for just long enough to cook the meringue. The meringue is a good insulator, and the short cooking time prevents the heat from getting through to the ice cream. Its name, but not the recipe, was …
From simple.wikipedia.org


BAKED ALASKA DESSERT RECIPE RECIPES ALL YOU NEED IS FOOD
Baked Alaska is a great, classic dessert with vanilla ice cream and easy to make as well thanks to this recipe. Provided by Carol. Categories Desserts Frozen Dessert Recipes. Yield 1 - 9 inch pie plate. Number Of Ingredients 8
From stevehacks.com


38 BAKED ALASKA IDEAS | BAKED ALASKA, FOOD, DESSERTS
May 5, 2019 - Baked Alaska (also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise) is a dessert food consisting of ice cream and cake topped with toasted meringue. A similar dessert in Hong Kong is known as flame on the iceberg. See more ideas about baked alaska, food, desserts.
From pinterest.ca


BEAUTIFUL BAKED ALASKA DESSERTS - MARTHA STEWART
Chocolate Baked Alaskas. Martha makes a simple Baked Alaska with chocolate pound cake and a glossy meringue. Customize your dessert with any flavor of ice cream for the filling, or try a vanilla pound cake for the base. 2 of 8.
From marthastewart.com


BAKED ALASKA RECIPES - BBC FOOD
Baked Alaska recipes. Defying all logic, this showstopper dessert of baked ice cream will certainly impress guests at a summer dinner party. Try …
From bbc.co.uk


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