Baked Alaska
INGREDIENTS
Vanilla sponge 1,000 gms
Vanilla pod ice cream 1,000 gms
Strawberry ice cream 1,000 gms
Sugar syrup 250 gms
Castor sugar 1,500 gms
Water 420 ml
Egg whites 800 gms
Dark rum 15 ml
Method
Cut the vanilla sponge horizontally to get two sheets. Cut into three-hour inches diameter rounds.
Place a sheet of cut vanilla sponge in mould or tray. Brush it with sugar syrup and place it in the freezer for 30 minutes.
Meanwhile take strawberry and vanilla ice cream in bowl and mix it with wooden spoon to soften it.
Remove sponge from freezer and arrange vanilla ice cream evenly. Place second layer of vanilla sponge and brush it with sugar syrup. Place it back in freezer for 30 minutes.
Remove from freezer and arrange layer of strawberry ice cream. Place back in freezer for an hour.
For Italian meringue, combine sugar and water in sauce pan and bring to a boil over medium low heat, stirring to dissolve sugar. Continue boiling stirring frequently and bring mixture to 118 degree celsius.
Meanwhile, place the egg whites in mixer bowl and begin to whip with hand blender until soft peaks are formed.
When the syrup reaches 118 degree celsius add it to egg whites while whipping on medium speed. Whip on high speed to stiff peaks. Continue to whip until cool.
Fill Italian meringue in a piping bag and star nozzle. Cover frozen whole dessert with meringue. Place it back in freezer.
lOnce frozen, arrange it in a plate before serving. Use a blow torch to burn the tips of the Italian meringue.
lHeat the dark rum until 65 degree celsius. Flambe with a lighter and let the alcohol burn.
lWhile the alcohol is burning, pour it slowly over the dessert so the flavours are soaked by the meringue.
courtesy Chef Bakul Kodikal, California Pizza Kitchen