Baked Grapefruit Alaska Food

GRAPEFRUIT ALASKA

Steps:

• Preheat oven to 350°. Halve grapefruits and section; remove membranes. Return grapefruit sections to grapefruit halves. Drizzle 1/4 teaspoon rum extract over each. Top each with 1 rounded tablespoon of whipped cream. Place on an ungreased foil-lined baking sheet., In a large bowl, beat the egg whites, cornstarch and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Mound 1/2 cup on each grapefruit half; spread meringue to edges to seal. Bake until meringue is browned, 15 minutes. Top each with a cherry. Serve immediately.

BAKED GRAPEFRUIT ALASKA

Steps:

• Cut grapefruits in half.
• Carefully remove fruit sections; set aside fruit skins.
• Mix grapefruit sections with grapes and berries in a small bowl.
• You can add a bit of sugar, if you'd like them sweeter. Sometimes I sprinkle them with orange juice, although if you'd like them to be very fancy, you could toss the fruit with a little bit of champagne.
• Refill grapefruit skins with berry mix.
• Beat egg whites and cream of tartar in a cold mixing bowl until stiff peaks form.
• Fold in sugar.
• Cover fruit with merangue.
• Bake at about 500 degrees until just golden brown.
• It's easiest just to keep an eye on them until they look right; it really dos't take that long.

BAKED VANCOUVERS

Steps:

• Cut the pound cake into eight 3/4-inch-thick slices. Cut a circle from each slice using a 4- or 6-ounce ramekin as a guide; crumble the scraps. Fit each piece of cake in a ramekin, then fill with the ice cream to about 1/4 inch from the top. Sprinkle with the cake crumbs. Freeze until the ice cream is hard, at least 1 hour.
• Combine the egg whites, sugar and cream of tartar in a bowl and place over a saucepan of simmering water. Whisk over low heat until the sugar is dissolved and the egg whites are warm, about 5 minutes. Remove the bowl from the saucepan and beat the whites with a mixer on high speed until they hold stiff peaks. Transfer the meringue to a pastry bag with a round tip and pipe on top of the ice cream and cake crumbs to completely cover. Make a small indent, about 1 inch deep, in the top of the meringue, for the rum.
• Brown the meringue all over (including the indentation) with a kitchen torch. Place the rum in a small pot over low heat until warm but not boiling. Transfer to a liquid measuring cup and pour into the indentation in each dessert. Light the rum with a match. Let the flame burn out and serve immediately.

GRAPEFRUIT ALASKA

Steps:

• Preheat oven to 425°F.
• Halve grapefruits crosswise and with a grapefruit knife cut out sections from between membranes. Transfer sections and any juices to a large bowl and stir in 2 tablespoons sugar. Gently peel away and discard inner membranes from grapefruit halves, leaving rinds intact, to form 4 hollow, dry cups. Divide grapefruit mixture among cups.
• In a bowl with an electric mixer beat egg whites on low speed until frothy. Increase speed to medium and beat until whites just hold soft peaks. Gradually beat in remaining 4 tablespoons sugar and beat on high speed until meringue is stiff and glossy.
• Put 1 scoop ice cream in each cup and top with meringue, spreading evenly to seal edges. Put cups on a baking sheet and bake in middle of oven 8 to 10 minutes, or until meringue is golden. Serve immediately.

BAKED GRAPEFRUIT

Steps:

• Heat oven to 450 degrees F. Remove the ends of the grapefruits to stabilize on the cutting board. Using a sharp knife, remove the skin and bitter pith from the flesh. Over a small bowl, hold grapefruit in 1 hand and carefully remove the segments by sliding the knife between the flesh and the membrane. Toss grapefruit pieces with brown sugar and vanilla and divide among 6 ramekins. In a large bowl, beat egg whites until light and fluffy. Add sugar and beat until meringue is glossy and holds stiff peaks. Top each ramekin with 1/4 cup of ice cream. Cover with meringue and bake until golden brown, about 7 minutes.

BAKED ALASKA

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

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.

YETI BAKED ALASKA

Steps:

• Make the cake mix according to pack instructions, adding the blue and purple sprinkles to the raw batter.
• Bake in a 7" round cake tin that has been greased and lined with baking parchment and leave to cool on a wire rack.
• Double line the base of a 2-pint glass bowl with plastic wrap, leaving the edges quite long so that you can get the ice cream out easily.
• Leave the purple ice cream to soften slightly and then spoon it into the bottom of the bowl. Smooth over and then put into the freezer for 2 hours to set firmly. Repeat with the blue layer-which should come to the top of the bowl approximately.
• When the cake has cooled down, trim around the edge so that it fits the bowl exactly and press it down onto the ice cream. Put back in the freezer.
• Using the fondant, make a face for the Yeti and set aside. Brush with water and sprinkle over the sanding sugar.
• Stir the caster sugar and water in a small pan fitted with the sugar thermometer, until dissolved. Heat gently until the mixture starts to thicken and turn yellow (240F).
• Whisk the egg whites and cream of tartar to soft peaks and slowly drizzle in the hot syrup, whisking constantly until the mixture is stiff and glossy. Spoon into a piping bag fitted with a large round nozzle.
• Remove the ice cream from the freezer and upturn it onto a serving plate. Remove the plastic wrap and stick the face onto the side of the ice cream. Pipe the yeti's fur all over in long spikes. Return to the freezer until ready to serve.
• Just before serving, brown the meringue lightly with a Brule torch.

EASY INDIVIDUAL BAKED ALASKAS

Steps:

• Using a cookie cutter or knife, trim 4 slices of pound cake to snugly fit bottoms of four 6-ounce ovenproof custard cups. Divide softened ice cream among lined cups.
• In a mixing bowl, beat egg whites with pinch of salt to soft peaks. Gradually add sugar, beating until stiff and glossy; mound over ice cream. Freeze 1 hour or up to 1 week.
• To serve, preheat oven to 450 degrees. Transfer cups to a baking sheet; let sit 10 minutes. Bake until lightly browned (watch carefully), 2 to 4 minutes.

INDIVIDUAL BAKED ALASKA

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!

BAKED GRAPEFRUIT

Steps:

• Halve grapefruits and remove pith with a knife.
• Loosen the sections.
• Pour some honey into the centre of each grapefruit. Alternately drizzle the top with honey or maple syrup (thanks Ladypit!).
• Sprinkle with cinnamon.
• Bake at 190C/375F for 15 minutes.

SIMPLE BAKED ALASKA

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.