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BAKED ALASKA

post #1 of 5
Thread Starter 

Hi All - I am going to experiment with baked Alaska and wondered which meringue you all think is best to use?  I have just watched Gordon Ramsay make it with Italian meringue and brown it with a blow torch.  I was going to make the individual alaskas and freeze them - I am guessing I would have to then brown them in the oven? 

 

Also, I was thinking of using our local speciality from Burgundy which is a spice bread as the base...what do you think? 

 

Appreciate your comments. 

post #2 of 5

I think any base that isn't spongecake is good.  I don't like spongecake soaked in dripping ice cream, maybe just a matter of taste, but prefer something more substantial.  My favorite is to make a baked alaska on a brownie base, but spice cake sounds good too.  You'd have to pick a good flavor combination for the ice cream.  chocolate goes well with spice, or maybe coffee

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 5
Thread Starter 

Thanks Siduri - I am going to try it with spice bread, I am not a fan of soggy sponge cake either!  Will let you know how it goes. 

post #4 of 5

Haha I've seen that video too, his meringue actually looks awful when he comes to browning it, like it was sitting around for a few hours before he actually used it on the ice cream. Maybe the cameras held him up. My two cents, I'd say if you're going to properly bake it in the oven then use a swiss meringue. Its beautifully smooth and great for baking. Otherwise an Italian would work well too. I wouldn't recommend French. You want it to be a firm meringue so I think a technique where the whites are actually cooked is called for. Having said that I've never made one, so that's just my instincts talking! Good luck, post a photo if you can!

post #5 of 5
Thread Starter 

Thanks for the comments SamWest61!  Will post a photo next week when I've tried them. 

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