Tuesday, 27 January 2009

The Perfect Baked Alaska

I got the idea when Rakel was making a dessert last weekend, where she used the cake with some espresso ice cream and drizzeled some sherry on top. The cake and the ice cream whent really well together, so I got the idea to make it with baileys instead and do a pretty version of a baked alaska. This recipe should make about 6 baked alaskas and you could have some left over ice cream and cake, which you can just freeze until another time.
The cake
250g flaked almonds
5 egg whites
200g sugar

Preheat the oven to 180˚C. Butter the inside of a square oven-proof mould.
Whisk the eggs and sugar with an electric whisk until it forms soft peaks. Fold in the almonds and pour into the oven-proof mold. Bake for 30-40 minutes. When ready set aside to cool.

The Baileys Ice cream
500ml double cream
5 egg yolks
150g sugar
1 cup baileys liquor

Whisk the egg yolks and sugar until fluffy. Whip the double cream until it firms soft peaks. Fold the baileys liquor into the egg mixture and then fold in the whipped cream. Pour into an ice cream-maker and let it work for 30 minutes. If you don´t have the ice cream maker you can just pour it into a plastic box, place it in the freezer and stir it with a fork every 2 hours 2 or 3 times.

Line the inside of the ramekins with clinge film and scoop the ice cream into the moulds, the ice cream needs to be soft. Cover with more clinge film and freeze until you need to serve.
The Meringue
3 egg whites
180g sugar
a few drops of lemon juice

Whisk the egg whites, sugar and lemon juice until it makes soft peaks.
To Assemble the Baked Alaska

Use a ring cutter or a large glass to cut 6 individual cakes. Then slice each in the middle in half and drizzle some Kahlúa liquor on each halve. Place one cake halve on the bottom. Remove the ice cream from the freezer and warm each ramekin with your hands to release the ice cream. Place the ice cream on top of the cake halve and top it with the other cake halve. Then spread each one with the white meringue with a small palate knife. Use a fork to make rough shapes in the meringue. Finish with the blowtorch to make the baked look. Cut in half to show off the inside


Anonymous said...

Wow .....I really love this recipe, this almost looks to good to eat...almost :)


Rakel said...

Jamm, ég hélt kannski að ég ætti ekki að fá neitt compliment fyrir þessa uppskrift.. haha...;)
Verð bara að segja að bragðmikill ís með kökunni er alveg hrikalega gott. Það er örugglega hægt að nota kökuna líka sem botn í eitthvað annað. ... hrikalega góð.

Mickle in NZ said...

Oh, that looks so beautiful, I'm sure it tasted wonderful too.

here is a laugh for you on cooks' torches - My dear Father had seen them on cooking programmes on tv and really liked the idea of having and using one. So dear Mother and me gave him one for Christmas a few years ago. he really liked it and has since used it to - strip off old paint from the windows!.

The newly painted wooden window frames look great too!

Guðmundur Birkir Pálmason said...

Thanks Mickle, and what a great story....isn´t that typicle of those dads :)....how are things on the other side of the world?

ibba sys said...

Hey Gummi boy, Skítamórall er að spila í Sindrabæ 27.feb, kemuru ekki???


Anonymous said...

Djöfull er tad cool, eg yrdi fyrsti madur ur ad ofan.....

Eg vona ad Stjani haldi heydri okkar uppi og rifi sig ur ad ofan.

kv Gummi

Myrtone said...

"If you don´t have the ice cream maker you can just pour it into a plastic box, place it in the freezer and stir it with a fork every 2 hours 2 or 3 times."

Most ice cream makers aren't cold enough and take too long to freeze the mixture, the longer it takes the larger the ice crystals get and the grainier the ice cream. Placing it in the freezer and periodically stirring it with a fork, I imagine, would be even worse. The faster it is frozen the better!
Your best bet is just using your electric mixing stand to churn the ice cream and adding, while churning, either liquid nitrogen or dry ice as you can see Heston Bluementhal (proprietor chef of the Fat Duck) doing in making Fizzy Blackcurrant sorbet.

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