MINI NEAPOLITAN BAKED ALASKAS
Surprise-there's ice cream inside these tiny showstoppers! Dinner guests will be thrilled with the pretty presentation. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze., Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes., Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately.
Nutrition Facts : Calories 163 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 99mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
NEAPOLITAN BAKED ALASKAS
Individual servings of baked Alaska start as gelato -- strawberry and vanilla -- and chocolate cake that are layered in teacups and frozen overnight. Just before serving, spread the meringue onto each mound, and then bake or torch until evenly toasted outside and wonderfully marshmallow-like and gooey inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray, line with parchment, then coat parchment.
- Beat 1/2 cup sugar and the yolks with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low. Beat in vanilla and warm chocolate. Transfer to a large bowl.
- Whisk whites and salt with a mixer on medium speed until frothy. Add remaining 3/4 cup sugar, 1 tablespoon at a time, whisking until sugar dissolves. Increase speed to medium-high, and whisk until stiff peaks form, about 8 minutes. Whisk a third of meringue into chocolate mixture. Gently fold in remaining meringue in 2 additions.
- Spread batter into prepared sheet. Bake until cake is set and top is dull, about 25 minutes. Let cool on sheet on a wire rack. Invert cake onto work surface. Using a 2 3/4-inch round cookie cutter, cut out 8 circles and transfer to a parchment-lined baking sheet. Reserve scraps for another use.
- Coat eight 1-cup teacups or ramekins with cooking spray, then line with plastic, leaving a 2-inch overhang. Pack 1/2 cup strawberry gelato into bottom of each cup. Top with 1/2 cup vanilla gelato, then 1 cake circle. Cover each with plastic, and freeze overnight.
- Let cakes stand for 2 to 3 minutes. Using plastic overhang, unmold cakes onto a parchment-lined baking sheet. Wrap with plastic, then freeze.
- Working with 1 at a time, spoon 1/2 cup meringue on cake, spreading it over entire surface with an offset spatula. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue begins to brown. Alternatively, heat oven to 500 degrees. Bake cakes on top rack until meringue begins to brown, about 2 minutes. (If ice cream begins to soften, freeze for 15 minutes.) Serve immediately.
MINI NEAPOLITAN BAKED ALASKAS
From Healthy Cooking magazine--individual serving sized baked Alaskas, made with reduced fat strawberry ice cream. You can use other flavors, too, to make other kinds of baked Alaskas than Neapolitan: mint for Grasshopper, coffee for Mocha, etc. You will need some foil muffin liners for this. I haven't tried it yet, but will when I get the opportunity. You could prepare the ice cream/wafer part in advance, then make the meringue and finish it up shortly before serving--I'd suggest placing plastic wrap over it to prevent the ice cream from drying out and not leaving it in for more than a few hours, maybe 8 or so (such as preparing in the morning to serve the same evening).
Provided by Halcyon Eve
Categories Frozen Desserts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spread and flatten 4 foil muffin liners into circles. Place on a baking sheet and place a wafer cookie on the center of each. Top each wafer with 1/4 cup of ice cream. Place in freezer.
- In a small saucepan, combine egg whites, sugar, and cream of tartar. Beat mixture on low speed with a hand mixer for 1 minute. Continue beating mixture over low heat until the mixture reaches 160° F, about 12 minutes. Remove from heat and add vanilla.
- Beat egg white mixture until stiff peaks form and sugar is dissolved, about 4 minutes. Take care not to overbeat.
- Remove baking sheet from freezer. Immediately spread meringue over ice cream, sealing to edges of wafers. Use a spatula or butter knife to form peaks to make a more attractive presentation (touch the spatula to the meringue and then quickly pull it away).
- Broil 4-6 inches from heat for 1-2 minutes or until meringue is lightly browned. Watch carefully to avoid overbrowning.
- Serve immediately.
Nutrition Facts : Calories 113.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.1, Sodium 76, Carbohydrate 23.5, Fiber 0.2, Sugar 20.9, Protein 3.1
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