Mini Brownie Baked Alaskas Food

MINI BROWNIE BAKED ALASKAS

Steps:

• Spray 4 (6-oz) custard cups with cooking spray. Spoon 1/4 cup sherbet into each cup, pressing firmly up sides of cups. Scoop 1/3 cup ice cream onto raspberry layer in each cup, spreading to edge and pressing firmly. Cover surface with plastic wrap. Freeze at least 2 hours or until firm.
• Heat oven to 350°F. Spray 8-inch square pan with cooking spray; line with waxed paper. Grease waxed paper with shortening; lightly sprinkle with cocoa.
• In large microwavable bowl, microwave chocolate chips and butter uncovered on Medium (50%) 1 minute 30 seconds, stirring after 30 seconds, and then at 15-second intervals; stir until smooth. Stir in 1 1/3 cups of the sugar with whisk. Add whole eggs, one at a time, stirring just until blended after each addition. Gradually add flour, baking powder and salt, stirring with whisk just until blended. Stir in 2 teaspoons of the vanilla. Spread batter in pan.
• Bake 20 to 25 minutes or until set. Cool 5 to 10 minutes on cooling rack. Run small metal spatula around edge of pan to loosen brownie. Invert pan on cooling rack; remove pan and waxed paper. Cool completely, about 40 minutes.
• Line cookie sheet with cooking parchment paper. Using 3 1/4-inch cutter, cut out 4 brownie rounds. Place rounds on cookie sheet about 2 inches apart. Remove ice cream cups from freezer. Run small metal spatula around edge of each cup to loosen ice cream. Immediately turn each cup upside down onto a brownie round; remove cups. Freeze ice cream-topped brownies just until ready to use.
• Heat oven to 450°F. In small deep bowl, beat egg whites, cream of tartar and remaining 1/4 teaspoon vanilla with electric mixer on high speed until foamy. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Do not underbeat.
• Using offset spatula, spread meringue over ice cream-topped brownies, carefully sealing meringue to bottom edge of brownie. Bake 3 to 4 minutes or until browned. 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.

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.

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.

BROWNIE BAKED ALASKA

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Line the bottom of a 9-inch cake pan with parchment and spray the sides with cooking spray.
• Melt butter, semisweet chocolate chips, and unsweetened chocolate in a medium mixing bowl set over a double boiler, stirring frequently. Remove from heat and let cool while working on the next step.
• Combine flour, baking powder, and salt in a small mixing bowl.
• Whisk sugar, eggs, instant coffee, and vanilla together in another bowl until well combined. Pour in the chocolate mixture and stir to combine. Add in the flour mixture and stir until fully incorporated. Pour batter into the cake pan.
• Bake in the preheated oven until edges are set and a toothpick inserted into the middle comes out clean, about 35 minutes. Cool completely in the pan, at least 30 minutes.
• In the meantime, transfer ice cream to the refrigerator to warm for 15 minutes. Line a 9-inch glass mixing bowl with plastic wrap, leaving a few inches of overhang on the sides.
• Remove one of the pints of pistachio ice cream and press into the bottom of the prepared bowl using a small rubber spatula. Smooth into an even layer and freeze for 15 minutes. Repeat the process with both pints of strawberry ice cream, freezing for 15 minutes between each pint.
• Fold the overhanging plastic wrap over the top layer of ice cream. Freeze until solid, 10 hours to overnight.
• Turn brownie out, wrap in plastic wrap, and refrigerate overnight.
• Gently whisk egg whites with superfine sugar and cream of tartar over top of a double boiler until eggs are warm to the touch the sugar has dissolved, about 5 minutes. Pour meringue into the bowl of a stand mixer fitted with a whisk attachment. Whip at a low speed until foamy. Increase speed and beat until stiff, glossy peaks form, 5 to 6 minutes. Stir in vanilla.
• Unwrap chilled brownie and place on a serving tray or cake stand. Grab the plastic wrap overhang and lift the ice cream dome out of the bowl, dunking the bottom of the bowl in warm water to help it release. Place dome flat-side down on top of the brownie.
• Quickly frost the dome with the meringue in a swirl pattern, covering the ice cream completely.
• Toast the meringue using a brulee torch, or broil until browned. Serve immediately.