Ingredients with Measurements:
- 1 pint vanilla ice cream
- 1 pint orange sherbet
- 1/2 cup sugar
- 1/4 cup water
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Stand mixer or hand mixer
- 9-inch springform pan
- Piping bag with star tip
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. Line the bottom of a 9-inch springform pan with parchment paper.
3. Spread the vanilla ice cream in an even layer on the bottom of the pan.
4. Freeze the pan for 30 minutes.
5. Spread the orange sherbet on top of the vanilla ice cream layer.
6. Freeze the pan for another 30 minutes.
7. In a saucepan, combine the sugar and water.
8. Cook over medium heat until the sugar dissolves.
9. Increase the heat to high and bring the mixture to a boil.
10. Cook the mixture until it reaches 240°F on a candy thermometer.
11. While the sugar mixture is cooking, beat the egg whites in a stand mixer or with a hand mixer until foamy.
12. Add the cream of tartar and continue to beat until soft peaks form.
13. Slowly pour the hot sugar mixture into the egg whites while continuing to beat.
14. Beat the mixture until stiff peaks form.
15. Add the vanilla extract and beat for another 30 seconds.
16. Remove the springform pan from the freezer and spread the meringue on top of the sherbet layer.
17. Use a piping bag with a star tip to pipe decorative swirls on top of the meringue.
18. Bake the Baked Alaska in the preheated oven for 5-7 minutes, or until the meringue is golden brown.
19. Serve immediately.
Time:
Preparation time: 1 hour
Cooking time: 7 minutes
Temperature:
Preheat oven to 450°F.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories per serving: 260
Fat: 7g
Carbohydrates: 47g
Protein: 3g
Sodium: 75mg
Sugar: 42g
Substitutions for ingredients:
- You can use any flavor of ice cream and sherbet that you like.
- You can substitute the sugar with honey or maple syrup.
Variations:
- You can add chopped nuts or chocolate chips to the ice cream layer.
- You can use a different flavor of meringue, such as chocolate or strawberry.
Tips and tricks:
- Make sure to freeze the pan between each layer to prevent the ice cream and sherbet from melting.
- Use a candy thermometer to ensure that the sugar mixture reaches the correct temperature.
- Let the Baked Alaska cool for a few minutes before serving to prevent the meringue from collapsing.
Storage instructions:
- Store any leftover Baked Alaska in the freezer.
- Cover the pan with plastic wrap or aluminum foil to prevent freezer burn.
Reheating instructions:
- To reheat the Baked Alaska, preheat the oven to 450°F and bake for 5-7 minutes, or until the meringue is golden brown.
Presentation ideas:
- Serve the Baked Alaska on a decorative platter.
- Garnish with fresh fruit or whipped cream.
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate sauce
Pairings:
- Serve with a glass of orange juice or a mimosa.
Suggested side dishes:
- Fresh fruit salad
- Green salad with citrus dressing
Troubleshooting advice:
- If the meringue is not stiff enough, continue to beat it until it reaches the correct consistency.
- If the meringue is too brown, cover the pan with aluminum foil and continue to bake until the ice cream is heated through.
Food safety advice:
- Make sure to use pasteurized egg whites to prevent the risk of salmonella.
- Store any leftover Baked Alaska in the freezer to prevent the growth of bacteria.
Food history:
- Baked Alaska was invented in the late 19th century and became popular in the United States in the 1950s.
Flavor profiles:
- Sweet, creamy, and tangy.
Serving suggestions:
- Serve as a dessert at a dinner party or special occasion.
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