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Thread Starter 
Hi guys!

So my boss would like a baked Alaska to share on my menu. Problem is I've only had experience making 'blagged' versions of this dish.

Very keen to make it properly and it has to be worthy of a one star restaurant.

So any suggestions or help in regards to the best kind of meringue to use, biscuit or sponge base, and fat content or non fat milk solids/sugar content of the ice cream and wether or not to use stabilisers would be appreciated.

Also storage issues and how far in advance you can make them up without any compromise on flavour or texture

I think she would like it flambee at the table as well so if anyone knows what affect this has on the meringue if any

Here's hoping smile.gif