Cookie Baked Alaska Food

COOKIE BAKED ALASKA

Steps:

• Scoop 1/2 cup of ice cream onto each cookie. Freeze until firm. In a small heavy saucepan or double boiler, combine the egg whites, sugar and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved., Place cookies on a baking sheet. Immediately spread meringue over ice cream, sealing to edges of cookie. Broil 4-6 in. from the heat for 1-2 minutes or until the meringue is lightly browned. Serve immediately.

QUICK BAKED ALASKA

Steps:

• Place cookies on cookie sheet and then top each cookie with a large scoop of ice cream. Freeze at least 30 minutes.
• Beat egg whites until foamy. Gradually add sugar, beating until stiff and egg whites are shiny.
• Spoon meringue into a pastry bag fitted with a large tip.
• Pipe meringue over cookies and ice cream, making sure cookie and ice cream is completely covered. Run a spatula around edges to make sure it is sealed. Freeze for at least 15 minutes.
• Preheat oven to 400°F.
• Bake for 5 minutes or until golden.
• Serve immediately.

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.

BAKED ALASKA

Steps:

• Preheat the oven to 425 degrees.
• Whip the egg yolks with 2 tablespoons sugar until creamy and yellow.
• Whip the egg whites to soft peaks and add the remaining sugar to the whites. Continue to whip the whites to stiff peaks.
• Carefully fold the beaten egg whites into the yolk/sugar combination.
• Using the same care, fold in the sifted flour.
• Line a cookie sheet with the baker=s parchment paper, pour the cake batter, and spread the batter out to evenly coat the pan. Bake in the center of the oven for 12 to 15 minutes or until the top is golden brown.
• Cool the cake quickly near an open window and on a rack.
• Preheat the oven to 450 degrees.
• Assemble the baked Alaska by cutting the sponge cake to the basic shape of the bombe mold. The largest piece will be used for lining the mold and a smaller piece will be used for the top which later will be inverted to become the bottom.
• Line the bombe mold with plastic wrap and then line the plastic with the larger piece of baked and cooled cake.
• Remove the ice cream and sorbet from the freezer and allow to soften for 10 minutes. Spoon or scoop the sorbet first into the cake lined mold and create an even layer on the bottom (later the top) of the mold.
• Cover the sorbet with the ice cream in the same fashion, smoothing out the ice cream as you go, into one even layer.
• Place the remaining layer of cake on top of the ice cream layer to act as a seal and place the whole bombe into the freezer for 4 to 5 hours. This can be done well in advance of finishing the baked Alaska.
• To finish the Alaska whip the egg whites to soft peaks, add the sugar and continue to whip to stiff but not dry peaks. Pour the meringue into a pastry bag fitted with a star tube and unmold the bombe. Use hot towels to help loosen the bombe if necessary and invert the bombe onto a heat proof serving platter.
• Remove the plastic wrap and pipe a decorative design of meringue all around the base of the, now revealed, cake covered bombe. Cover the entire bombe with this meringue in as decorative a design as you can manage, being as creative as you like, but working quickly to avoid melting too much of the ice cream and sorbet. The baked Alaska is now ready for a quick visit to the very hot oven to brown the meringue but not melt the ice cream. Place the Alaska into the oven for just 5 minutes to brown the meringue to a light golden color.
• Serve immediately.

BAKED ALASKA

Steps:

• To make the ice cream dome, remove the ice cream from the freezer and allow to soften slightly. Line a 3-quart bowl with plastic wrap. In another bowl, beat the marmalade into the softened vanilla ice cream with a wooden spoon until combined.
• Spoon 2 cups of the orange-vanilla ice cream into the bowl and smooth with a spoon or offset spatula to even. Top with the chocolate ice cream, again smoothing to even, tand hen top the chocolate layer with the remaining 6 cups orange-vanilla ice cream. Cover the surface with plastic wrap and freeze until the ice cream is very hard, at least 4 hours or up to 24 hours.
• Turn the brownie out onto a large, flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place the cake back in the freezer. Hold in the freezer until the meringue is ready.
• In electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed until fluffy. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form, 8 to 10 minutes.
• Remove the ice cream dome from the freezer. Remove the plastic wrap. Cover the ice cream dome completely with the meringue, using the back of a spoon to make swirly peaks. (Alternately, place the meringue in a pastry bag fitted with a rose tip and pipe spikes for a hedgehog look.) Freeze for at least 3 hours or up to 2 days.
• When ready to serve, preheat the oven to 500 degrees F. Bake until the peaks start to turn a golden brown color, 3 to 5 minutes. For easier slicing, let the cake stand for 30 minutes. Slice and serve.
• Preheat your oven to 325 degrees F. Spray a 9-inch round cake pan with cooking spray, line the bottom of the pan with parchment paper and grease the parchment well.
• For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
• While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
• Stir the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
• Pop the brownie in the oven and bake until they get a nice crust and your house smells like brownies, 20 to 25 minutes. Let them cool completely on a rack or a dishtowel on your counter.

BAKED ALASKA

Steps:

• For the ice cream center: Spray a 4 1/2- to 5-quart metal bowl with nonstick spray and line with plastic wrap. Create a first layer using the softened cherry chocolate chip ice cream, then freeze for 30 minutes.
• Add the softened mint chocolate chip ice cream for the second layer and freeze again for 30 minutes.
• Add the softened chocolate chocolate chip ice cream for the third layer, then top with a layer of angel food cake. Cover in plastic wrap and freeze for at least 4 hours and up to 2 days.
• For the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Add the cream of tartar and whisk again. With the machine running, add the sugar a little at a time and whisk until the meringue is glossy and forms stiff peaks.
• Remove the ice cream bomb from the freezer and take off the plastic wrap on top. Turn out the frozen ice cream and cake onto a plate so that the cake layer is in contact with the plate and you have a dome.
• Remove the plastic wrap from the dome and cover with the meringue, making peaks. Brown with a kitchen blowtorch and serve.

CHOCOLATE BAKED ALASKA

Steps:

• For the ice cream: Preheat the oven to 350 degrees F. Brush 1 baking sheet with almond oil; set aside. Place the almonds on another baking sheet and toast them until light golden brown, 5 to 7 minutes. In a medium, heavy-bottomed saucepan, combine 1 1/2 cups sugar and 1/2 cup water and cook over medium-high heat, without stirring, until a medium amber color. Remove the caramel from the heat, immediately add the almonds and stir quickly to thoroughly combine. Turn out onto the prepared baking sheet, spreading quickly to an even thickness. Allow the brittle to cool completely. Coarsely chop and reserve. Heat the milk, cream and 1/2 cup sugar in a medium saucepan until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed until pale yellow and ribbons form, 3 to 5 minutes. Remove the bowl from the stand and slowly whisk in the hot chocolate mixture. Pour the egg and chocolate mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened and the mixture coats the back of the spoon. Do not allow the mixture to boil! Pour the mixture through a fine mesh strain into a bowl set over an ice bath and stir in the coffee liqueur, vanilla and salt. Stir until the mixture is cold. Place a piece of plastic wrap directly on top of the custard and chill completely in the refrigerator, at least 4 and up to 24 hours. Pour the chilled custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the coarsely chopped almond brittle. Spray a 2 quart glass bowl with cooking spray, line with plastic wrap and spray the plastic wrap. Scrape the ice cream into the bowl and smooth the top. The ice cream will not fill the bowl; you're looking for the larger surface of the ice cream to be about 8 inches in diameter. Press more plastic wrap over the top and freeze until solid, at least 4 hours. For the cake: Preheat the oven to 325 degrees F. Butter 1 (9-inch cake) pan and line the bottom with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth. Scrape the batter into the prepared pan and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in the pans on a baking rack for 20 minutes. For the meringue: Preheat the oven to 500 degrees F. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat and bring the water to a simmer. Combine the egg whites, sugar and cream of tartar in the heatproof bowl of an electric mixer and place over the saucepan. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, about 3 minutes. Transfer the bowl to the electric mixer fitted with the whisk attachment and, starting on low speed and gradually increasing to high speed, whip until stiff, glossy peaks form, about 10 minutes. Add the vanilla and almond extracts and the chocolate and mix until combined. Immediately fill a pastry bag, fitted with a #5 star tip, with the meringue.
• To assemble: Unmold the ice cream onto the cake and pipe the meringue onto the ice cream in a decorative fashion (or spoon the meringue over the ice cream and swirl with a rubber spatula). If the ice cream starts to soften, return the cake to the freezer for 15 minutes. Place in the oven and bake until the meringue just starts to brown, 1 to 2 minutes. Remove from the oven and serve immediately.

BAKED ALASKA

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.

CHOCOLATE BAKED ALASKA

Steps:

• Heat oven to 350F degrees degrees.
• Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan.
• 8 x 8 x 2 inches.
• Mix in remaining ingredients except chocolate chips.
• Sprinkle chocolate chips over batter.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
• Sprinkle with powdered sugar if desired.
• Cake can be mixed in bowl if desired.
• Cut ice cream lengthwise into halves.
• Place one half on plate.
• Freeze.
• Return remaining ice cream to freezer for another use.
• Prepare cake as directed except.
• Mix in bowl and grease and flour pan.
• Bake as directed.
• Cool.
• Cover cookie sheet with aluminum foil.
• Place cake on cookie sheet.
• Place ice cream on cake 1 inch from one side.
• Trim the other side of cake around ice cream, leaving a 1 inch edge.
• Freeze cake and ice cream.
• Heat oven to 500 degrees.
• Beat egg white and cream of tartar until foamy.
• Beat in brown sugar, 1 tablespoons at a time.
• Continue beating until stiff and glossy.
• Working quickly, completely cover cake and ice cream with meringue, sealing it to foil on cookie sheet.
• Bake on lowest oven rack until meringue is light brown, 3-5 minutes.
• Trim foil to edge of meringue, transfer cake to serving plate.
• Cut into 6 slices.
• Cut each slice into halves.
• Serve immediately.

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.

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!