Baked Alaska

Introduction

History

The origins of Baked Alaska date back to the 19th century, believed to have been created to celebrate the United States' purchase of Alaska from Russia in 1867. The dessert was popularized in the United States by Delmonico's Restaurant in New York City, where it was called "Alaska Florida," symbolizing the contrast between hot and cold. Over the years, Baked Alaska has evolved into various forms, incorporating different flavors and techniques.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure a successful Baked Alaska, make sure your ice cream is very firm before assembling. Use a palette knife to smooth the meringue over the cake for an even layer that will brown beautifully. When piping the meringue, keep the tip moving to create peaks and valleys for a more dramatic effect. Lastly, for a show-stopping presentation, dim the lights when you ignite the brandy.

Serving Suggestions

Serve Baked Alaska immediately after flaming, accompanied by fresh berries on the side. For an extra touch, a drizzle of chocolate sauce or a dusting of powdered sugar can elevate the presentation.

Cooking Techniques

The key techniques involved in making Baked Alaska include baking a sponge cake, creating a meringue, and the dramatic flambé. Mastery of these techniques will result in a visually impressive and delicious dessert.

Ingredient Substitutions

For a gluten-free version, use a gluten-free sponge cake. Almonds or pecans can be used in place of hazelnuts. For those avoiding alcohol, omit the brandy or use a non-alcoholic substitute for the flambé.

Make Ahead Tips

The cake and ice cream layers can be assembled and frozen up to two days in advance. Prepare the meringue and apply it to the cake just before the final baking and serving.

Presentation Ideas

For an elegant presentation, serve each slice of Baked Alaska on a chilled plate with a sprig of mint. Use a kitchen torch to lightly brown the meringue peaks just before serving for added drama.

Pairing Recommendations

Baked Alaska pairs wonderfully with sweet dessert wines, such as a Moscato d'Asti or a late-harvest Riesling, which complement the dessert's sweetness and richness.

Storage and Reheating Instructions

Once assembled and frozen, Baked Alaska should be served immediately after the final baking. Leftovers can be stored in the freezer, but the meringue may become soft and lose its texture.

Nutrition Information

Calories per serving

A single serving of Baked Alaska contains approximately 400 calories. This can vary based on the specific ingredients used, especially the type of ice cream and the amount of sugar.

Carbohydrates

This Baked Alaska recipe contains a significant amount of carbohydrates, primarily from the sugar used in the meringue and the cake, as well as the natural sugars in the fruits. Each serving contains approximately 60 grams of carbohydrates.

Fats

The fats in this recipe come from the hazelnuts, egg yolks, and the fat content in the ice cream and sorbet. Each serving has about 15 grams of fat, varying slightly depending on the types of ice cream used.

Proteins

Proteins in this dessert are found in the eggs and the nuts, providing about 7 grams of protein per serving. This makes Baked Alaska a dessert that can offer a small protein boost.

Vitamins and minerals

Baked Alaska provides a range of vitamins and minerals, particularly from the berries and nuts. These include vitamin C from the berries, vitamin E from the hazelnuts, and various minerals like magnesium and potassium.

Alergens

Common allergens in this recipe include nuts (hazelnuts), eggs, and dairy. Those with allergies to these ingredients should exercise caution or seek alternative recipes.

Summary

Overall, Baked Alaska is a high-calorie, indulgent dessert with a moderate amount of proteins and fats, and a high level of carbohydrates. It provides some vitamins and minerals, thanks to the inclusion of berries and nuts.

Summary

This Baked Alaska recipe is a delightful blend of textures and flavors, from the crunchy hazelnuts to the creamy ice cream and light meringue. While it requires some effort and skill, the result is a visually stunning dessert that's sure to impress. With options for customization and make-ahead preparation, it's a perfect choice for special occasions or any time you want to treat yourself to something extraordinary.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Baked Alaska. It was a hot summer day, and I was visiting my dear friend Emily for lunch. As we chatted in her kitchen, she pulled out a worn and stained recipe card from a box of cherished family recipes. "Have you ever heard of Baked Alaska?" she asked me with a mischievous twinkle in her eye.

I shook my head in confusion. "Baked Alaska? What on earth is that?"

Emily smiled as she began to explain the elaborate dessert. A layer of sponge cake topped with a thick layer of ice cream, all covered in a fluffy meringue, then quickly baked in a hot oven to create a crisp, golden crust while keeping the ice cream frozen inside. It sounded like a magical combination of hot and cold, sweet and tangy, all in one decadent dessert.

I was captivated by the idea of Baked Alaska, and Emily promised to teach me how to make it. She had learned the recipe from her grandmother, who had picked it up from a famous chef during a trip to Alaska many years ago. The history and tradition behind the recipe only added to its allure.

We spent the afternoon preparing the components of the Baked Alaska together. We baked a light sponge cake and let it cool completely. We scooped out balls of vanilla and chocolate ice cream and arranged them on top of the cake. Then we whipped up a fluffy meringue with sugar and egg whites, spreading it over the entire dessert to seal in the ice cream.

As we slid the Baked Alaska into the oven, I held my breath in anticipation. The meringue puffed up and turned a beautiful golden brown in a matter of minutes. As we pulled it out of the oven, the ice cream inside was still frozen solid, creating a delightful contrast with the warm meringue.

We served the Baked Alaska with a drizzle of hot fudge sauce and fresh berries on the side. The combination of textures and flavors was simply divine, and I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made Baked Alaska for countless family gatherings and special occasions. It never fails to impress, and I love watching the looks of delight on my loved ones' faces as they take their first bite.

I have tweaked the recipe over time, experimenting with different flavors of ice cream and meringue. I have even added a splash of rum to the meringue for a boozy twist on the classic dessert.

Every time I make Baked Alaska, I think of Emily and her grandmother, and the special bond we shared over this delicious recipe. It has become a symbol of friendship, tradition, and the joy of sharing good food with the ones we love.

As I grow older, I cherish the memories of learning to make Baked Alaska with Emily, and I hope to pass down this recipe to future generations of my family. It is a reminder of the power of food to bring people together and create lasting connections that endure through the years.

So, the next time you find yourself in the mood for a showstopping dessert, why not give Baked Alaska a try? I promise you won't be disappointed. Just remember, it's not just a dessert – it's a journey, a story, a legacy. And that, my dear, is what makes it truly special.

Categories

| Berry Desserts | Berry Recipes | Blueberry Recipes | Brandy Recipes | Canadian Desserts | Canadian Recipes | Chocolate Recipes | Hazelnut Meal Recipes | Raspberry Recipes |

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