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.
RASPBERRY BAKED ALASKA
Steps:
- Slice the cake into six 1/2-inch-thick slices. Cut six (2 1/2-inch) circles--one from each slice--with an unfluted round cookie cutter, discarding the scraps. (You can also use a small knife.) Place the cake rounds 2 inches apart on a flat dish that will fit in your freezer.
- Soften the sorbet and ice cream just enough to be able to scoop them with a standard 2 1/4-inch-diameter ice cream scoop (15 to 30 seconds in the microwave works). Fill half the scoop with raspberry sorbet and the rest of the scoop with vanilla ice cream and place an ice cream ball, flat side down, in the middle of each cake round. Freeze for at least 30 minutes, until the ice cream is very hard.
- Preheat the oven to 500 degrees F.
- To make the Swiss meringue, place the egg whites and sugar in a heat-proof glass bowl set over a pan of simmering water. Whisk the mixture almost constantly, until it reaches 120 degrees F on a candy thermometer and the sugar has dissolved. Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add the vanilla, cream of tartar, and salt and beat on medium speed for one minute, then on high speed for 5 minutes, until the egg whites form stiff, glossy peaks.
- Transfer the cake rounds and ice cream to a sheet pan lined with parchment paper. Working quickly, spread the meringue with a spoon or small spatula, making lots of peaks all over with the back of the spoon. (You can also use a pastry bag fitted with a large fluted tip and pipe the meringue thickly around each ball of ice cream and cake.) Be sure all of the ice cream is covered with meringue. Bake for 2 1/2 to 3 minutes, until the edges of the meringues are browned, turning the pan once to brown evenly. Transfer to dessert plates, drizzle Fresh Raspberry Sauce around each baked Alaska, and serve immediately.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
INDIVIDUAL CHOCOLATE RASPBERRY BAKED ALASKAS
Categories Chocolate Dessert Bake Raspberry Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Make cake:
- Preheat oven to 375°F. Butter an 8-inch square baking pan, then line bottom with wax paper and butter paper.
- Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring, until smooth. Remove bowl from pan and whisk 3/4 cup sugar into chocolate mixture. Whisk in whole eggs and salt, then sift cocoa over and whisk until just combined.
- Pour batter into baking pan, spreading evenly, and bake in middle of oven until a tester comes out with a few crumbs adhering, 20 to 25 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack and cool completely.
- Cut cake into 6 equal pieces, then arrange 1 piece in each gratin dish, trimming to fit. Top each piece of cake with a large scoop of ice cream (about 1/2 cup), then freeze, covered, just until ice cream is hard, about 25 minutes (do not let ice cream become rock hard unless making ahead - see cooks' note, below).
- Make meringue just before serving:
- Preheat oven to 450°F.
- Beat egg whites and a pinch of salt with an electric mixer until they just hold soft peaks. Add remaining 1 1/2 cups sugar a little at a time, beating at high speed, and continue beating until whites just hold stiff, glossy peaks, about 5 minutes in a standing mixer or about 12 minutes with a handheld.
- Remove gratin dishes from freezer and mound meringue over ice cream and cake, spreading to edge of gratin dish. Bake on a baking sheet in middle of oven until golden brown, about 6 minutes. Serve immediately.
MINI BROWNIE BAKED ALASKAS
This mini twist on traditional Baked Alaska is every bit as good as the original with a brownie base.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 697, Carbohydrate 109 g, Fat 5, Fiber 3 g, Protein 10 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 213 mg
MINI CHOCOLATE RASPERRY BAKED ALASKAS
Steps:
- For the Cake: Heat the oven at 350 degrees F. Break chocolate into pieces. Boil water and 4 ounces of sugar. Remove from heat. Add the chocolate, then butter and stir. Whip the eggs and 2 ounces of sugar with mixer just until it's fluffy. Add chocolate to the egg mixture. Line a sheet pan with parchment and pour batter in. Bake until cake is just firm yet still spongy in the middle. Allow cake to cool. Keep in refrigerator. Invert cake onto half sheet pan and peel away the parchment. Using a ring mold (about 2 inches in diameter) cut disks out of the cake. Keep disks in the refrigerator. For the Meringue: Place egg whites in a mixer bowl. Boil the corn syrup, sugar and water in a saucepan using a candy thermometer. When the syrup reaches 240 degrees F remove it from heat. Turn the mixer on to medium and pour the syrup over the egg whites. Whip until the mixture cools. Keep meringue cool in the refrigerator. Assemble: Spoon the meringue into a pastry bag. Center a chocolate cake disk on individual serving dishes. Top with a small scoop of raspberry sorbet. Generously pipe meringue around the cake and ice cream, starting at the outer edge of the cake, and working your way up around the sorbet to a dramatic peak. Once all plates have meringue, use a mini blowtorch to lightly carmelize the meringue (may be found at most cooking supply stores). Garnish plate with fresh raspberries and chocolate shavings. Serve before your Alaska begins to melt!
MINI CHOCOLATE-RASPBERRY NUT CUPS
A rich and decadent chocolate-raspberry mini dessert with a touch of walnuts that would be perfect for any special occasion. These mini desserts are individual size, so they'll satisfy your sweet tooth on those days when you just want a sampling of something sweet. The only special equipment you'll need for this recipe is 12 foil-lined candy cups that you can find in the baking aisle of most larger grocery stores or a bakery supply shop. UPDATE -- this recipe started as an entry in a cooking contest, which required the use of certain ingredients in order to qualify. Based on reviews, I have eliminated the rich cream cheese-based topping, which leaves the truffle-like individual desserts that really are the focal point of these Mini Chocolate Raspberry Nut Cups anyway.
Provided by NorthwestGal
Categories Dessert
Time 15m
Yield 12 mini desserts, 12 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate chips in a glass bowl (I used a 1-cup glass measuring cup) for 45 seconds on High power in microwave oven. Add raspberry preserves and chopped nuts, and stir well. If chocolate is not completely melted, return bowl to microwave and continue to heat on High at 15-second intervals, stirring each time, until chocolate is completely melted.
- Spoon about 1 teaspoon of the melted chocolate mixture into 12 foil-lined candy cups, filled about ¾ full. Refrigerate for 10 minutes to allow the individual desserts to "set".
- Optional: Garnish each with a fresh raspberry or fresh chocolate shavings for added appeal.
Nutrition Facts : Calories 47.7, Fat 2.4, SaturatedFat 1, Sodium 2.2, Carbohydrate 7.1, Fiber 0.6, Sugar 5.3, Protein 0.4
MINI CHOCOLATE RASPBERRY CAKES
Instead of making individual hot fudge sundaes for guests, make these cute little cakes! Raspberry and chocolate always pair well. I like to stir 1/2 cup raspberries directly into the sauce, but you can also use them as a garnish.-Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a bowl, beat the egg, sugar, water, oil and extracts until well blended. In another bowl, combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture until blended., Pour into four 4-in. fluted tube pans or 6-oz. ramekins coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack to cool completely., For raspberry sauce, in a saucepan, combine sugar and cornstarch. Stir in raspberries and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool slightly. Press through a sieve; discard seeds., Scoop ice cream into cake centers. Drizzle with ice cream topping and raspberry sauce; sprinkle with pecans and additional raspberries if desired.
Nutrition Facts : Calories 1044 calories, Fat 41g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 782mg sodium, Carbohydrate 159g carbohydrate (101g sugars, Fiber 10g fiber), Protein 14g protein.
MINI NEAPOLITAN BAKED ALASKAS
Surprise-there's ice cream inside these tiny showstoppers! Dinner guests will be thrilled with the pretty presentation. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze., Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes., Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately.
Nutrition Facts : Calories 163 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 99mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
INDIVIDUAL BAKED ALASKA
This is an "Impress Your Friends" dessert for sure, and it's incredibly simple to make. I've included recipes for sauces here, but you can use whatever sauces, whatever cake bases, whatever ice-cream you like. It's really simple, and delicious. I used to make these all the time in the restaurant I worked in.
Provided by P48422
Categories Frozen Desserts
Time 42m
Yield 6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 796.8, Fat 26.6, SaturatedFat 15.7, Cholesterol 170.6, Sodium 262.4, Carbohydrate 132.5, Fiber 4.6, Sugar 99.9, Protein 10.8
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