Easy Individual Baked Alaskas Food

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.

MINI BAKED ALASKA

Steps:

• Clear some room in the freezer to fit 4 dessert plates. Cut the cake into 1/2-inch thick slices. Cut out four 3-inch disks and place them on the 4 dessert plates. Place 1 scoop of ice cream in the center of each cake disk and place them in the freezer. One at a time, remove the ice cream from the freezer and encase the ice cream in slices of cake. The cake covering the ice cream should fit together nicely, creating a dome. Place them back in the freezer for up to 2 days. To make the meringue, whip the egg whites until foamy, then add the sugar, and continue whipping until stiff and glossy. Spread it over the cake domes with an icing spatula, leaving a relatively smooth surface. Push an eggshell halfway into the top to act as a bowl, which will be filled with liqueur before serving. Do all 4 domes, returning them to the freezer as you finish them. Transfer the remaining meringue to your pastry bag. Pipe meringue decoratively on the domes. Heat the broiler to very hot (or fire up your kitchen torch) and broil until lightly browned all over. Return to the freezer for up to 2 days, until ready to serve.
• When ready to serve, warm a little orange liqueur in the microwave and carefully pour it into the empty eggshells. Ignite the liquor and carry it to the table. After the flame dies down, lift the eggshell off the Alaska with 2 spoons and pour the liqueur over the dessert.

INDIVIDUAL BAKED ALASKAS

Steps:

• For sauce: Whisk yolks and sugar in large bowl to blend; bring milk just to simmer in medium saucepan; gradually whisk hot milk into egg mixture; return mixture to same saucepan and stir over medium-low heat until sauce thickens and coats back of spoon, about 7 minutes (do not boil); pour into bowl; stir in vanilla; place plastic wrap directly onto surface of custard and cool; cover and refrigerate until cold.
• For Baked Alaskas: Preheat oven to 350°F; butter and flour 10 ½ x 15 ½ x 1-inch jelly roll pan; sift first 5 ingredients into large bowl; repeat sifting; combine water and espresso powder in large bowl and stir to dissolve; add buttermilk, oil and eggs and whisk to combine; add to dry ingredients and whisk until blended; pour batter into prepared pan; bake until tester inserted into middle of cake comes out clean, about 30 minutes; transfer to rack and cool completely (Sauce and cake can be prepared 1 day ahead; cover cake and refrigerate).
• Using 4-inch-diameter round as guide, cut out 1 cake round; slide metal spatual under cake round and transfer to baking sheet; repeat, forming 5 more cake rounds; reserve remaining cake for another use; place rounded scoop of ice cream on top of each cake round; freeze, uncovered, for up to 8 hours.
• Using electric mixer, beat egg whites in large bowl until soft peaks form; gradually add 1 ½ cups sugar and beat mixture until stiff and glossy.
• Spoon meringue into pastry bag fitted with medium star tip; pipe meringue in star shapes on top of ice cream, covering ice cream completely, but leaving cake visible underneath (ice cream should be completely encased in meringue, with a seal where ice cream meets cake); freeze until ready to bake (Can be prepared 1 day ahead).
• Preheat oven to 500°F; bake desserts until meringue is light brown, about 2 minutes; using spatula, transfer each Baked Alaska to individual plates; spoon sauce onto plates and serve immediately.

MINI BAKED ALASKA

Steps:

• Prepare the brownie according to the package directions. Allow to cool completely; do not cut the brownie into pieces. Place the cooled slab of brownie on a flat surface. Using a 2-inch round cookie cutter, cut out 18 brownie circles; reserve the brownie trimmings for another use. Transfer the brownie circles to a serving platter.
• Put the marshmallow creme into a piping bag or a resealable plastic bag with one corner snipped.
• Working quickly, scoop vanilla ice cream onto each brownie circle. Quickly pipe marshmallow creme in a swirl shape around the brownie and ice cream so that they are completely covered. Use a kitchen torch to carefully heat the marshmallow domes until just browned. Serve immediately or store in the freezer in an airtight container for up to 1 week.

INDIVIDUAL BAKED ALASKA

Steps:

• Slice the pound cake loaf into 1/2-inch slices. With a 3-inch round cookie cutter, cut pound cake into 6 individual portions and place on a cookie sheet.
• Place a large scoop of vanilla ice cream on top of each round cake. Freeze cake and ice cream until very hard, at least 1 hour.
• While the ice cream freezes, make your meringue:
• Preheat the oven to broil and place a rack 8 inches from the top of the oven.
• In an electric mixer with the whip attachment, on medium speed, beat together the egg whites and cream of tartar to soft peaks. Continue to beat and add the sugar, 1 tablespoon at a time. Whip until meringue has reached stiff peaks. Place meringue in a pastry bag fitted with a large star tip.
• Remove the ice cream from the freezer. Quickly pipe the meringue evenly over the ice cream, covering completely.
• Place in the broiler and broil just until tops are browned, about 2 minutes. Remove from the oven and serve immediately.
• Preheat oven to 350 degrees F.
• Brush the inside of 2 loaf pans (9 by 5 by 3-inch) with melted butter. Line the bottoms of the pans with parchment paper and brush again with butter. Reserve.
• Using a mixer fitted with the whip attachment, beat the butter and vanilla extract until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 to 12 minutes.
• Add the eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Lower the speed to stir and add the flour and salt. Mix until well blended. Pour half of the batter into each prepared loaf pan.
• Bake the cakes for about 1 hour, until the top is golden brown and a bamboo skewer inserted in the center comes out clean. Transfer pans to a rack and cool for 10 minutes. Then, remove cakes from the pan and allow to cool further on the rack. Serve slightly warm or use as needed.

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!

MINI BAKED ALASKA

Steps:

• Preheat oven to 350 degrees F, line a standard jelly roll pan with parchment paper.
• Mix the cake mix, 4 egg yolks, oil and water in bowl, blend for 2 minutes.
• Pour into pan and bake for 20-25 minutes.
• Remove the cake from the oven and cool completely before turning it out of the pan.
• Invert into a flat, clean working surface, carefully peel off the parchment paper
• With a 2 1/2-3 inch cookie cutter, cut out cake into rounds.
• Dust off crumbs and place on a clean baking sheet lined with more parchment paper.
• Top each cake with a scoop of ice cream and put the pan in the freezer until ice cream is firm.
• Leave in the freezer until just before you wish to serve.
• Beat 4 egg whites until soft peaks form, slowly add the sugar and vanilla extract and continue to beat until firm peaks hold.
• Turn on broiler (high heat).
• Remove ice cream cakes from the freezer and quickly frost with the egg white meringue.
• Insert pan into the broiler for about 1 minute, just until the meringue begins to brown. Don't let ice cream melt. Note: If you have a blowtorch use that instead. Serve immediately on chilled plates.

MINI BAKED ALASKAS WITH BOOZY CHERRY CENTRES

Steps:

• Line 4 individual pudding moulds with cling film - brushing with oil first will help. Divide the ice cream between them, shaping so an even thickness covers the base and sides with a hollow in the middle. Mix the jam with 2 tsp of the kirsch, spoon into the ice-cream hollows, cover and freeze overnight.
• For the base, heat oven to 180C/ fan 160C/gas 4. Butter and line a 20cm square cake tin. Reserve 2 tbsp of the almonds, then whizz the rest in a food processor until finely chopped and tip into a bowl with the flour, butter, beaten whole eggs and 100g caster sugar. Beat until smooth, then spread into the tin and bake for 15-18 mins until golden and springy. Cool on a wire rack. This cake will sit quite happily in a tin for 24 hrs, but stamp out the bases on the day or the edges will dry overnight.
• For the meringue, whisk the egg whites until stiff, then add the remaining sugar and continue whisking until the meringue is thick and glossy. Can be chilled for up to 5 hrs. With a 7cm round cutter or rim of a pudding mould, cut 4 bases from the almond sponge. Drizzle with the rest of the kirsch, then sit them on a baking sheet lined with baking paper.
• When you're ready to serve, heat oven to 220C/fan 200C/gas 7. Turn 1 ice cream out onto each round of cake, peeling off the cling film, then spread over meringue using a knife or small spatula until completely covered. Scatter with remaining almonds and bake for 3 mins until the tips of the meringues are just browning. Lift onto serving plates with a fish slice and 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.