How do you make Baked Alaska?!
Whats the ingredients aswell!? thankyou!.!.xWww@FoodAQ@Com
Answers:
BAKED ALASKAS
4 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla
1/4 cup confectioners sugar
6 individual shortcake shells (from the bakery)
1 pint ice cream, well frozen
24 hours before preparation place ice cream in the coldest section of your freezer or deep freeze!. Ice cream needs to be well frozen to make this dish!.
Preheat oven to 450°F!.
Beat egg whites until foamy; add salt, cream of tartar and vanilla, gradually beating in sugar until stiff, shiny peaks form!.
Fill centers of shortcake shells with ice cream!. Cover each with a layer of meringue, using a spatula!.
Bake three minutes at 450°F in a preheated oven!.
Note: You can substitute pound cake or angel food slices for the shortcake shells!.Www@FoodAQ@Com
4 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla
1/4 cup confectioners sugar
6 individual shortcake shells (from the bakery)
1 pint ice cream, well frozen
24 hours before preparation place ice cream in the coldest section of your freezer or deep freeze!. Ice cream needs to be well frozen to make this dish!.
Preheat oven to 450°F!.
Beat egg whites until foamy; add salt, cream of tartar and vanilla, gradually beating in sugar until stiff, shiny peaks form!.
Fill centers of shortcake shells with ice cream!. Cover each with a layer of meringue, using a spatula!.
Bake three minutes at 450°F in a preheated oven!.
Note: You can substitute pound cake or angel food slices for the shortcake shells!.Www@FoodAQ@Com
You line a bowl with plastic wrap, then layer in slices of pound cake, and ice cream!. The finishing touch is the outside covered in merengue, then browned in the oven!. Here's a good recipe that uses both mousse, and icecream!.!.
***Baked Alaska***
3 cups chocolate mousse, recipe follows
1/2 cup coffee liqueur
1 regular sized pound cake or angel food cake
2 cups favorite vanilla ice cream
1 pint fresh strawberries, leaves removed, sliced
4 egg whites
1/2 cup granulated sugar
In a 2-quart bowl, fold the coffee liqueur into the chocolate mousse!. Slice the cake into 1/2-inch thick slices!. Line a 3-quart stainless steel mixing bowl with plastic wrap!. Line the inside of the 3-quart plastic-lined bowl with one layer of the sliced cake!. Then spread a layer of the chocolate mousse on the sliced cake!. Then place a layer of the sliced strawberries on the chocolate mousse!. Then layer a spoonful of soft ice cream!. Keep repeating the layers until the bowl is filled to the top!. Wrap the top of the bowl with plastic and freeze for 45 minutes to an hour, until the mousse has set!.
When you are ready to serve, make the meringue by whisking the egg whites!. When the egg whites are half way whipped, begin to rain in the sugar!. Keep mixing until whites form a soft peak!.
To unmold the layered cake, remove the top piece of plastic wrap!. Place the serving plate upside down on the top of the bowl!. Flip and remove the bowl!. Remove the plastic that lined the bowl and spread the meringue over the whole exposed cake layer!. SEt in a preheated 450 degree oven for 3-4 minutes, until merengue has browned lightly!.
Slice the dessert in wedges like a pie and serve!.
Chocolate Mousse:
6 ounces semisweet chocolate
3 tablespoons butter
1 teaspoon vanilla extract
2 tablespoons water, plus 3 tablespoons
3 egg yolks
3 tablespoons sugar, plus 4 tablespoons
3 egg whites (best whipped at room temperature)
1/4 teaspoon cream of tartar
1/2 cup heavy cream
In a stainless steel bowl over a double boiler, melt together the chocolate, butter, vanilla, and the 2 tablespoons of water!. Remove from heat when melted!.
In a separate stainless steel bowl over a double boiler, whisk together the egg yolks, the 3 tablespoons of water and 3 tablespoons of sugar!. Whisk until it thickens and doubles in size!. Be sure to not let the egg yolks cook onto the sides of the bowl!. You must constantly stir the egg yolk mixture when the bowl is placed over heat!. Place the egg yolk mixture bowl in a ice water bath to cool, and bring down mixture to room temperature!. Once it is cooled, fold the egg yolk mixture into the chocolate mixture!.
In a third bowl, whisk the egg whites, cream of tartar, and the 4 tablespoons of sugar together until stiff peaks form!. Fold the egg whites into the chocolate mixture!. Be careful to not overmix the mixture and break down the fluffiness of the peaks!.
In a fourth bowl, whisk the heavy cream until soft peaks form!. Fold the whipped heavy cream into the chocolate mixture, again being careful to not over mix and break down the whipped ingredients!. Refrigerate for an hour before use!.Www@FoodAQ@Com
***Baked Alaska***
3 cups chocolate mousse, recipe follows
1/2 cup coffee liqueur
1 regular sized pound cake or angel food cake
2 cups favorite vanilla ice cream
1 pint fresh strawberries, leaves removed, sliced
4 egg whites
1/2 cup granulated sugar
In a 2-quart bowl, fold the coffee liqueur into the chocolate mousse!. Slice the cake into 1/2-inch thick slices!. Line a 3-quart stainless steel mixing bowl with plastic wrap!. Line the inside of the 3-quart plastic-lined bowl with one layer of the sliced cake!. Then spread a layer of the chocolate mousse on the sliced cake!. Then place a layer of the sliced strawberries on the chocolate mousse!. Then layer a spoonful of soft ice cream!. Keep repeating the layers until the bowl is filled to the top!. Wrap the top of the bowl with plastic and freeze for 45 minutes to an hour, until the mousse has set!.
When you are ready to serve, make the meringue by whisking the egg whites!. When the egg whites are half way whipped, begin to rain in the sugar!. Keep mixing until whites form a soft peak!.
To unmold the layered cake, remove the top piece of plastic wrap!. Place the serving plate upside down on the top of the bowl!. Flip and remove the bowl!. Remove the plastic that lined the bowl and spread the meringue over the whole exposed cake layer!. SEt in a preheated 450 degree oven for 3-4 minutes, until merengue has browned lightly!.
Slice the dessert in wedges like a pie and serve!.
Chocolate Mousse:
6 ounces semisweet chocolate
3 tablespoons butter
1 teaspoon vanilla extract
2 tablespoons water, plus 3 tablespoons
3 egg yolks
3 tablespoons sugar, plus 4 tablespoons
3 egg whites (best whipped at room temperature)
1/4 teaspoon cream of tartar
1/2 cup heavy cream
In a stainless steel bowl over a double boiler, melt together the chocolate, butter, vanilla, and the 2 tablespoons of water!. Remove from heat when melted!.
In a separate stainless steel bowl over a double boiler, whisk together the egg yolks, the 3 tablespoons of water and 3 tablespoons of sugar!. Whisk until it thickens and doubles in size!. Be sure to not let the egg yolks cook onto the sides of the bowl!. You must constantly stir the egg yolk mixture when the bowl is placed over heat!. Place the egg yolk mixture bowl in a ice water bath to cool, and bring down mixture to room temperature!. Once it is cooled, fold the egg yolk mixture into the chocolate mixture!.
In a third bowl, whisk the egg whites, cream of tartar, and the 4 tablespoons of sugar together until stiff peaks form!. Fold the egg whites into the chocolate mixture!. Be careful to not overmix the mixture and break down the fluffiness of the peaks!.
In a fourth bowl, whisk the heavy cream until soft peaks form!. Fold the whipped heavy cream into the chocolate mixture, again being careful to not over mix and break down the whipped ingredients!. Refrigerate for an hour before use!.Www@FoodAQ@Com
1 (8 inch) cake layer (frozen) any flavor
1/2 gallon ice cream, any flavor
6 egg whites
1/4 tsp!. cream of tartar
1/2 c!. powdered sugar
Grease a 7 inch diameter bowl (large enough to hold 1/2 gallon ice cream)!. Grease the bowl with vegetables cooking spray, butter!. Let ice cream soften until it is workable!. Pack tightly in the bowl!. Return bowl to freezer until it hardens!.
When ready to assemble, beat egg whites until foamy!. Add tartar and whip until stiff!. Gently fold in powdered sugar a little at a time!.
Place frozen layer cake on a plate slightly larger than the cake!. Un-mold the ice cream centering it on the cake!. Do not trim the cake!. Frost cake and ice cream with meringue, covering completely!.
Bake in preheated at 450 degrees for 6-7 minutes until meringue peaks are golden!.
Store in freezer until serving time!. Baked Alaska is delicious plain, or you could use fudge, strawberry, or your favorite topping!.Www@FoodAQ@Com
1/2 gallon ice cream, any flavor
6 egg whites
1/4 tsp!. cream of tartar
1/2 c!. powdered sugar
Grease a 7 inch diameter bowl (large enough to hold 1/2 gallon ice cream)!. Grease the bowl with vegetables cooking spray, butter!. Let ice cream soften until it is workable!. Pack tightly in the bowl!. Return bowl to freezer until it hardens!.
When ready to assemble, beat egg whites until foamy!. Add tartar and whip until stiff!. Gently fold in powdered sugar a little at a time!.
Place frozen layer cake on a plate slightly larger than the cake!. Un-mold the ice cream centering it on the cake!. Do not trim the cake!. Frost cake and ice cream with meringue, covering completely!.
Bake in preheated at 450 degrees for 6-7 minutes until meringue peaks are golden!.
Store in freezer until serving time!. Baked Alaska is delicious plain, or you could use fudge, strawberry, or your favorite topping!.Www@FoodAQ@Com
You make (or buy) a sponge cake base!.
Place ice cream and raspberries on the base!. (You can also drizzle some liqueur like Cointreau over the sponge first if you like)!.
Then you cover all the fruit and ice cream very, very carefully with a meringue made from whipped egg whites and sugar, making sure it is COMPLETELY and evenly covered!.
Pop it into a very hot oven and bake until the meringue is golden brown!.
Serve immediately!
Quantities will depend on how big you want the Baked Alaska to be!. Make sure that there is enough meringue to cover it generously though!. Good luck!Www@FoodAQ@Com
Place ice cream and raspberries on the base!. (You can also drizzle some liqueur like Cointreau over the sponge first if you like)!.
Then you cover all the fruit and ice cream very, very carefully with a meringue made from whipped egg whites and sugar, making sure it is COMPLETELY and evenly covered!.
Pop it into a very hot oven and bake until the meringue is golden brown!.
Serve immediately!
Quantities will depend on how big you want the Baked Alaska to be!. Make sure that there is enough meringue to cover it generously though!. Good luck!Www@FoodAQ@Com
Basically you place a scoop of ice cream on a slice of Cake then top the ice cream with a very stiff meringue!.!.!.covering the Ice cream completely!.!.!.then it is placed in a very hot oven until the meringue forms a hard shell!.Www@FoodAQ@Com