Macadamia Rum Baked Alaska Recipes

MACADAMIA RUM MOUSSE PIE

Steps:

• Preheat the oven to 400 degrees.
• For the crumb crust: combine the nuts, flour, salt, sugar, and cinnamon in a mixing bowl, and stir to mix well. Stir in the melted butter and continue stirring until the mixture has absorbed the butter. Break the mixture into even 1/2 to 1/4 inch crumbs, rubbing with the fingertips. Place half the crumb mixture into a 9 inch Pyrex pie pan and press with the fingertips to line the pan evenly. Place the remaining crumb mixture, in an even 1/2 inch layer on a cookie sheet. Bake the crust and crumbs on the middle rack of the oven about 20 minutes, until crisp and light golden in color. Cool the crust and crumbs on racks.
• For the Mousse Filling: Whip the cream until it holds soft peaks and set it aside in the refrigerator. Sprinkle the gelatin on the water in a small, heatproof bowl. Allow to soak 5 minutes, then place over a small pan of simmering water to melt while preparing the filling.
• When the gelatin is melted, remove from the pan and allow to cool.
• In the bowl of an electric mixer, or another heatproof bowl, whisk the egg yolks. Whisk in the rum, then the sugar. Place over a pan of gently simmering water and whisk constantly until thickened, about 3 minutes. If the yolk mixture becomes too hot, it may scramble.
• Remove the bowl from the water and beat by machine, on medium speed, until cooled to room temperature. Whisk in the dissolved gelatin, then fold in the whipped cream and the chopped nuts.
• Pour the filling into the cooled shell and smooth the top. Cover loosely with plastic wrap and chill until set at least 6 hours.
• To finish the pie, top with the baked crumbs. Or whip the optional cream, spread half on the mousse and top with the crumbs. Then, pipe a border of rosettes of the remaining cream around the edge of the pie with a pastry bag fitted with a star tube.

MACADAMIA RUM BAKED ALASKA

Steps:

• Preheat oven to 325°F. and butter and flour a loaf pan, 9 by 5 by 3 inches, knocking out excess flour.
• Onto a sheet of wax paper sift together flour, baking powder, and salt. In a bowl with an electric mixer on medium speed cream butter 1 minute and beat in sugar in a steady stream, beating until light and fluffy. Add eggs, a little at a time, beating well after each addition and scraping bowl occasionally. Beat in rum until mixture is pale and fluffy. Add flour mixture, one third at a time, beating well after each addition, and beat until batter is smooth. Spoon batter into prepared pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour and 10 minutes. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely.
• In a small saucepan combine sugar and water and boil, stirring until sugar is dissolved, 2 minutes. Remove pan from heat and stir in rum. Cool syrup to room temperature.
• In a metal bowl stir together ice cream and nuts and freeze until needed.
• Line cleaned loaf pan with plastic wrap, leaving a 3-inch overhang on short sides. Halve cake horizontally with a serrated knife and reserve bottom half for another use. Halve remaining cake horizontally and put bottom layer in loaf pan. Brush layer in loaf pan and cut side of other layer with syrup. Working quickly, spread ice cream evenly over cake layer in loaf pan and top with remaining cake layer, rounded side up. Freeze cake, covered, until frozen hard, about 6 hours. Cake may be made 3 days ahead and kept frozen.
• Preheat oven to 450°F.
• In a large bowl with an electric mixer stir together egg whites, salt, and sugar. Set bowl over a saucepan of simmering water and stir mixture just until sugar is dissolved. Remove bowl from pan and with mixer beat meringue until it holds stiff, glossy peaks.
• Working quickly, remove cake from pan and arrange, flat side down, on an ovenproof shallow platter. With a rubber spatula spread top and sides of cake with a generous layer of meringue, covering it completely. Transfer remaining meringue to a pastry bag fitted with a large star tip and pipe it generously on and around dessert. Bake dessert in middle of oven 4 to 5 minutes, or until meringue is golden brown. Serve immediately.