Macadamia Rum Baked Alaska Food

CHOCOLATE LOVER'S BAKED ALASKA

Steps:

• Make the fudge sauce: Combine the heavy cream, brown sugar, corn syrup, butter and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally. Add the chocolate and cocoa powder and continue to cook, stirring constantly, until smooth, thick and glossy, 1 to 2 minutes. Let cool.
• Make the ice cream cake: Coat a 3 1/2-quart metal or glass bowl with cooking spray and line with plastic wrap, leaving a 1-inch overhang. Scoop one kind of ice cream into the bowl and spread in an even layer. Top with a second kind of ice cream and then a third. Use a piece of plastic wrap to pack in the ice cream evenly. Drizzle with half the fudge sauce and arrange half the pound cake slices in a single layer over the top. Cover with plastic wrap and freeze until set, about 30 minutes.
• Uncover the ice cream cake and spread the fourth kind of ice cream on top; repeat with the fifth kind of ice cream. Use a piece of plastic wrap to pack it in. Drizzle with the remaining fudge sauce and cover with the remaining pound cake slices in a single layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
• Make the meringue: Stir the granulated sugar and cocoa powder in a small bowl. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar-cocoa mixture. Increase the mixer speed to high; beat until the sugar is dissolved and stiff peaks form, 4 to 5 minutes.
• Uncover the ice cream cake and invert onto a foil-lined baking sheet. Let stand until the cake slips out of the pan easily, then remove the plastic wrap. Spread the meringue over the top and sides of the cake, making the top slightly thicker. Make swirly peaks in the meringue using the back of a spoon. Freeze until firm, at least 3 hours or up to 2 days.
• Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use 2 large spatulas to transfer the baked Alaska to a platter and slice into wedges.

FLAMBE SHOWSTOPPER BAKED ALASKA

Steps:

• Sponge cake:.
• In a small saucepan, warm the milk and 2 teaspoons butter together over medium-low heat. In an electric mixer beat the eggs and 1 cup of the sugar on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes. With the mixer on low, beat in the warm milk mixture.
• Sift the flour, baking powder, and salt into a medium-size mixing bowl. Fold the flour mixture into the egg mixture and blend thoroughly until smooth. Add the vanilla and mix gently.
• Grease a 17 X 12-inch baking pan or jelly-roll pan very generously with butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large sheet of parchment paper. Let cool completely.
• Place the inverted 5-cup-capacity metal bowl in one corner of the sponge cake trace and cut out the circle and place aside.
• Spray the metal bowl with cooking spray; line with plastic. Layer the bottom and side of the bowl with sponge cake. You may drizzle with optional liquor and or jam of choice.
• Fill 1/3 to 1/2 way up with the ice cream. Layer optional berries if using. If any sponge cake is leftover place sponge layer then fill with remaining ice cream.
• (If there is any cake or ice cream leftover it`s for the chef or little people (children)that helped.).
• Top with the circle of cake that was set aside and cover surface with plastic wrap, press to remove air bubbles and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours.
• Meringue:.
• Beat the egg whites with an electric mixer until soft peaks form. Add the sugar and beat until the meringue is stiff and glossy.
• Remove the cake from the freezer and place serving dish removing plastic. With a rubber spatula, carefully spread the meringue evenly over the tops and sides of the cake. Making peaks in the meringue. With a small blow torch, brown the meringue.
• Optional:.
• To brown it in the oven, preheat the oven to 400ºF. Put the baked Alaska in the hot oven until the meringue is tinged golden brown, 2 to 4 minutes. Or use a hand torch to brown all meringue.
• Optional baking:.
• Preheat oven to 500° or higher if you have a higher setting.
• Place frozen dome on parchment paper covered frozen cookie sheet pan (dome up/wide flat side down). Spread meringue over cake. 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.
• Flambe Option:.
• To flambe successfully, choose a high alcohol content liquor-- 80 proof or higher. Before browning the dessert, embed it like a small cup in the meringue. Just before serving, place 1/4 cup liquor and a ladle in a small saucepan. Heat the ladle and the liquor just until the liquor begins to bubble (do not allow the liquor to boil off, or it will not stay lit when you need it to). Immediately ask someone to turn out the lights. Ladle part of the liquor into the eggshell and ignite it with a match. As the liquor burns, fill the warmed ladle half full with more of the warmed liquor and drizzle it slowly into the eggshell, raising the ladle as high as you safely can. The flame will go out by itself when the alcohol burns off. Walla! Here comes the Ooohhhh`s and AAAhhhh`s!

MACADAMIA RUM BAKED ALASKA

Steps:

• Preheat oven to 325°F. and butter and flour a loaf pan, 9 by 5 by 3 inches, knocking out excess flour.
• Onto a sheet of wax paper sift together flour, baking powder, and salt. In a bowl with an electric mixer on medium speed cream butter 1 minute and beat in sugar in a steady stream, beating until light and fluffy. Add eggs, a little at a time, beating well after each addition and scraping bowl occasionally. Beat in rum until mixture is pale and fluffy. Add flour mixture, one third at a time, beating well after each addition, and beat until batter is smooth. Spoon batter into prepared pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour and 10 minutes. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely.
• In a small saucepan combine sugar and water and boil, stirring until sugar is dissolved, 2 minutes. Remove pan from heat and stir in rum. Cool syrup to room temperature.
• In a metal bowl stir together ice cream and nuts and freeze until needed.
• Line cleaned loaf pan with plastic wrap, leaving a 3-inch overhang on short sides. Halve cake horizontally with a serrated knife and reserve bottom half for another use. Halve remaining cake horizontally and put bottom layer in loaf pan. Brush layer in loaf pan and cut side of other layer with syrup. Working quickly, spread ice cream evenly over cake layer in loaf pan and top with remaining cake layer, rounded side up. Freeze cake, covered, until frozen hard, about 6 hours. Cake may be made 3 days ahead and kept frozen.
• Preheat oven to 450°F.
• In a large bowl with an electric mixer stir together egg whites, salt, and sugar. Set bowl over a saucepan of simmering water and stir mixture just until sugar is dissolved. Remove bowl from pan and with mixer beat meringue until it holds stiff, glossy peaks.
• Working quickly, remove cake from pan and arrange, flat side down, on an ovenproof shallow platter. With a rubber spatula spread top and sides of cake with a generous layer of meringue, covering it completely. Transfer remaining meringue to a pastry bag fitted with a large star tip and pipe it generously on and around dessert. Bake dessert in middle of oven 4 to 5 minutes, or until meringue is golden brown. Serve immediately.

BAKED ALASKA

Steps:

• For the Flourless Chocolate Cake: Heat the oven at 350 degrees F. .
• Cut the chocolate into small pieces. Bring the water and 4 ounces of sugar to a boil. Remove from heat and add the chocolate. Slowly mix in pieces of the butter until fully incorporated. Set aside. In a mixer, whip the eggs and 2 ounces of sugar on high speed until light and airy but not to full volume. When the chocolate is warm fold it gently into the egg mixture. Pour batter over a half sheet pan that is lined with a silpat or with parchment paper. Bake until the cake is firm and slightly spongy in the center. Remove from oven and let cool at room temperature then transfer to the refrigerator. Cut around the edges of the cake. Carefully turn it out onto an inverted half sheet pan and peel back the silpat. With a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. Return disks to the refrigerator. .
• For the Macadamia Nut Ice Cream: Toast the macadamia nuts on a sheet pan in a 300 degree F oven until deep golden brown. Grind the nuts in a food processor adding a 1/3 cup of milk to make a paste. Add the vanilla bean to the remaining milk and bring to a simmer. Add the nut paste, cover, and let steep for 1 hour. Whip the yolks and sugar until they form a ribbon when pulled with the whip. Bring the milk mixture back to simmering. Strain through cheesecloth. Squeeze the lump of ground nuts through the cheesecloth to extract as much milk as possible. Cut the vanilla bean lengthwise and scrape the seeds into the milk mixture. Slowly stir the hot milk mixture into the eggs. Cook the mixture in a bain-maire until thick enough to coat the back of a spoon. Stir in the cream. Let stand at room temperature for 1 hour, cover and cool in the refrigerator overnight. Turn the mix in an ice cream freezer. Spoon into a quart container, cover, and freeze overnight.
• For the Italian Meringue: Put the egg whites in a very clean mixer bowl with a whip attachment. Boil the light corn syrup, sugar and water in a small saucepot with a candy thermometer attached. When the mixture reaches 230 degrees F start the mixer at high speed. See that the whites do not pass medium peaks before the syrup mixture reaches 240 degrees. When the syrup reaches 240 degrees F remove it from the stove. Turn the mixer down to medium and slowly drizzle the syrup into the egg whites towards the edge of the bowl. Try to get it between the whip and the bowl to avoid splattering. When all of the syrup has been added turn the mixer back up to high speed and whip until the mixture cools. Placing a bowl of ice under the mixer bowl will speed this process up. Transfer to container and refrigerate. For this dish the meringue is best served cool but not cold. For the Amaretto Sauce: Combine the Amaretto and sugar in a saucepot and bring to a boil. Use caution, as the mixture will become very flammable when hot. Continue to boil the mixture for 10 or 15 minutes (up to 45 depending on heat of the stove) until the mixture reaches syrup consistency. It will have a very tight bubble and will be thick. Remove from heat. Add the mascarpone a spoonful at a time stirring constantly with a spoon. Transfer to a squeeze bottle or a container with a lid. Let cool to room temperature and store in the refrigerator. Bring sauce to room temperature before serving. If consistency is too thick warm the sauce slightly or cool if too thin.
• For the Chambord Sauce: Put raspberries, blackberries, sugar, and lemon juice in a saucepot. Bring to a low boil. Cook mixture, stirring often, until it gets thick and syrup-like. The liquid portion of the mixture should coat the back of a spoon when ready. Let cool for about 5 minutes before mixing in the Chambord. Force the mixture through a fine sieve. Transfer to a squeeze bottle or small container. Let cool to room temperature and then refrigerate. It's best served cold. If mixture is too thick add a little water or more Chambord. To assemble: Spoon some of the meringue into a large pastry bag. Place a chocolate cake disk in the center of each plate. Top with a 2-ounce scoop of ice cream. Pipe the meringue around the cake and ice cream. Pipe the meringue on the plate just touching the outer rim of the cake. Work your way up around the ice cream and then to a tip on top. Once all plates have meringue, use a blowtorch to carefully brown the meringue. Spoon or pipe the sauce onto the plate around the Baked Alaska. Serve quickly as the ice cream will be starting to melt.

FESTIVE BAKED ALASKA

Steps:

• Line a 900ml pudding basin or deep cereal bowl with a double layer of cling film. Scoop the caramel ice cream into the bowl, patting it down well. Top with the conserve, followed by the vanilla ice cream. Pat down firmly, cover with cling film and freeze for at least 2 hrs or, better still, overnight.
• Heat oven to 200C/180C fan/ gas 6. Whisk egg whites until stiff, then slowly whisk in the sugar until firm and glossy. Slice the cake and arrange on a baking parchmentlined baking sheet, to make a round the same size as the top of the ice-cream bowl. Press together well to make sure there aren't any gaps.
• Lift ice cream out of bowl, remove cling film and turn onto the cake. Spread the meringue evenly over the ice cream and cake, making sure there are no gaps. Bake for 4-5 mins until nicely coloured. 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.