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welovegod.org - Share Your Recipe!

Recipe Name: Baked Alaska Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
6 Tablespoon(s) Sugar
3 Egg yolks
1 Teaspoon(s) Pure vanilla extract
3 Ounce(s) Bittersweet chocolate
melted cooled
3 Egg whites, room temperature
1 Pinch(s) Salt
1 1/2 Pint(s) Pistachio ice cream
slightly softened
1 1/2 Pint(s) Cherry ice cream or berry
sorbet slightly softened
Nonstick cooking spray
=== SWISS MERINGUE ===
1 Pinch(s) Cream Of Tartar
Directions:
Heat oven to 350 degrees. Line an 8-inch cake pan with parchment
paper, and spray with nonstick cooking spray. Combine 3 tablespoons
sugar and yolks in the bowl of an electric mixer, and whisk, on medium
speed, until pale yellow and thick, about 15 minutes. Add vanilla, and
fold in melted chocolate just to combine. Combine the egg whites and
pinch of salt in a bowl of electric mixer; whip on medium speed until
frothy. Add 3 tablespoons sugar; beat until stiff. Fold the egg whites
into the chocolate mixture. Carefully pour batter out onto prepared
cake pan. Bake until cake is set and top is dull, about 20 minutes.
Remove from oven, and let cool on a wire rack. Spray a 5-cup-capacity
metal bowl with cooking spray; line with plastic. Pack base of bowl
with pistachio ice cream; layer cherry ice cream over pistachio. Pack
firmly, cover surface with plastic wrap, and place in freezer. Freeze
until the ice cream is very hard, at least 2 hours or up to 24 hours
in advance. Place cake on baking sheet. Remove ice cream from the
freezer, and invert bowl over cake. Keep the ice cream covered with
plastic wrap, and return to freezer. Heat oven to 425 degrees. Fill
pastry bag fitted with Ateco #5 star tip with meringue; pipe out onto
ice cream in a decorative fashion, or spoon meringue over ice cream,
and smooth with a rubber spatula. If ice cream starts to soften,
return to freezer for 15 minutes. Place in oven, and bake until
meringue just starts to brown, about 4 to 6 minutes. Remove from oven,
and serve immediately. SWISS MERINGUE: Fill a medium saucepan
one-quarter full with water. Set the saucepan over medium heat, and
bring water to a simmer. Combine egg whites, sugar, and cream of
tartar in the heatproof bowl of an electric mixer, and place over a
saucepan. Whisk constantly until sugar is dissolved and whites are
warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your
fingers. Transfer bowl to electric mixer, and whip, starting on low
speed, gradually increasing to high until stiff, glossy peaks form,
about 10 minutes. Add vanilla, and mix until combined. (Makes 4 cups)
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 1804
Calories (kcal); 62g Total Fat; (28% calories from fat); 42g Protein;
302g Carbohydrate; 638mg Cholesterol; 553mg Sodium Food Exchanges: 1
1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat;
18 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by
MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1349
Calories From Fat: 123
Total Fat: 13.6g
Cholesterol: 540.3mg
Sodium: 703mg
Potassium: 500.2mg
Carbohydrates: 279.3g
Fiber: <1g
Sugar: 277g
Protein: 33.2g


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