EASY INDIVIDUAL BAKED ALASKAS
Store-bought pound cake and ice cream keep these mini desserts simple. All you have to do is beat the egg whites until light and airy for the delicious meringue topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Number Of Ingredients 5
Steps:
- Using a cookie cutter or knife, trim 4 slices of pound cake to snugly fit bottoms of four 6-ounce ovenproof custard cups. Divide softened ice cream among lined cups.
- In a mixing bowl, beat egg whites with pinch of salt to soft peaks. Gradually add sugar, beating until stiff and glossy; mound over ice cream. Freeze 1 hour or up to 1 week.
- To serve, preheat oven to 450 degrees. Transfer cups to a baking sheet; let sit 10 minutes. Bake until lightly browned (watch carefully), 2 to 4 minutes.
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.
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.
BAKED ALASKA
Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!
Provided by shirleyo
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 11h
Yield 16
Number Of Ingredients 8
Steps:
- Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
- Prepare cake mix with egg and almond extract. Pour into prepared pan.
- Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
- Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
- Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.
Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g
INDIVIDUAL BAKED ALASKAS
Make and share this Individual Baked Alaskas recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For sauce: Whisk yolks and sugar in large bowl to blend; bring milk just to simmer in medium saucepan; gradually whisk hot milk into egg mixture; return mixture to same saucepan and stir over medium-low heat until sauce thickens and coats back of spoon, about 7 minutes (do not boil); pour into bowl; stir in vanilla; place plastic wrap directly onto surface of custard and cool; cover and refrigerate until cold.
- For Baked Alaskas: Preheat oven to 350°F; butter and flour 10 ½ x 15 ½ x 1-inch jelly roll pan; sift first 5 ingredients into large bowl; repeat sifting; combine water and espresso powder in large bowl and stir to dissolve; add buttermilk, oil and eggs and whisk to combine; add to dry ingredients and whisk until blended; pour batter into prepared pan; bake until tester inserted into middle of cake comes out clean, about 30 minutes; transfer to rack and cool completely (Sauce and cake can be prepared 1 day ahead; cover cake and refrigerate).
- Using 4-inch-diameter round as guide, cut out 1 cake round; slide metal spatual under cake round and transfer to baking sheet; repeat, forming 5 more cake rounds; reserve remaining cake for another use; place rounded scoop of ice cream on top of each cake round; freeze, uncovered, for up to 8 hours.
- Using electric mixer, beat egg whites in large bowl until soft peaks form; gradually add 1 ½ cups sugar and beat mixture until stiff and glossy.
- Spoon meringue into pastry bag fitted with medium star tip; pipe meringue in star shapes on top of ice cream, covering ice cream completely, but leaving cake visible underneath (ice cream should be completely encased in meringue, with a seal where ice cream meets cake); freeze until ready to bake (Can be prepared 1 day ahead).
- Preheat oven to 500°F; bake desserts until meringue is light brown, about 2 minutes; using spatula, transfer each Baked Alaska to individual plates; spoon sauce onto plates and serve immediately.
Nutrition Facts : Calories 942.3, Fat 30.3, SaturatedFat 10.4, Cholesterol 278.5, Sodium 585, Carbohydrate 157.3, Fiber 3.9, Sugar 127, Protein 17.9
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
MINI BAKED ALASKAS WITH BOOZY CHERRY CENTRES
A much-loved favourite with a modern-day twist - and all the components can be prepared in advance
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1004 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 126 grams carbohydrates, Sugar 110 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.01 milligram of sodium
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