We've updated the traditional Baked Alaska with brownies and strawberry ice cream. Serve these at your next gathering for a surprisingly modern sophisticated dessert.
Chocolate Strawberry Mini Baked Alaskas
1 quart strawberry ice cream or sorbet
Prepared brownie baked in a 9x13-inch pan
1â2 cup egg whites, room temperature
2â3 cup granulated sugar
1â4 cup light corn syrup
1â4 cup water
Line a sheet pan with parchment paper.
Cut six 3-inch rounds out of brownie, place on parchment.
Scoop ice cream onto cake rounds, place into freezer.
Combine sugar, corn syrup and water in a heavy saucepan over medium heat.
Without stirring, bring to 238â.
Simultaneously, whip egg whites in mixer with whisk attachment.
Pour 238â syrup into whipped egg whites with mixer on medium, careful to avoid the side of the bowl and whisk.
Whisk on high until mixture reaches room temperature.
Prepare a piping bag with a large open star tip, 1M or similar.
Fill piping bag with meringue.
Remove ice cream from freezer.
Pipe a ring of meringue around the base of each brownie.
Cover all cake and ice cream with meringue, working from the bottom to the top.
Keep in freezer until ready to serve.
Turn oven to broil, place baking sheet with frozen Alaskaâs under the heat, leaving the door open, for 30 to 45 seconds, until toasted.
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