Minty Baked Alaska Recipes

MINTY BAKED ALASKA

Steps:

• In a heatproof bowl of a stand mixer, whisk egg whites, sugar and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 4-5 minutes. Remove from heat; add vanilla and salt. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form and meringue has slightly cooled, 7-9 minutes. Fold in peppermint candy. , Preheat broiler. Place sponge cakes on an ungreased foil-lined baking sheet and top each with 1/3 cup ice cream. Immediately spread meringue over ice cream and cake, sealing it to foil on sheet. Broil 8 in. from heat until lightly browned, 3-5 minutes. Serve immediately.

MINI BAKED ALASKA

Steps:

• Clear some room in the freezer to fit 4 dessert plates. Cut the cake into 1/2-inch thick slices. Cut out four 3-inch disks and place them on the 4 dessert plates. Place 1 scoop of ice cream in the center of each cake disk and place them in the freezer. One at a time, remove the ice cream from the freezer and encase the ice cream in slices of cake. The cake covering the ice cream should fit together nicely, creating a dome. Place them back in the freezer for up to 2 days. To make the meringue, whip the egg whites until foamy, then add the sugar, and continue whipping until stiff and glossy. Spread it over the cake domes with an icing spatula, leaving a relatively smooth surface. Push an eggshell halfway into the top to act as a bowl, which will be filled with liqueur before serving. Do all 4 domes, returning them to the freezer as you finish them. Transfer the remaining meringue to your pastry bag. Pipe meringue decoratively on the domes. Heat the broiler to very hot (or fire up your kitchen torch) and broil until lightly browned all over. Return to the freezer for up to 2 days, until ready to serve.
• When ready to serve, warm a little orange liqueur in the microwave and carefully pour it into the empty eggshells. Ignite the liquor and carry it to the table. After the flame dies down, lift the eggshell off the Alaska with 2 spoons and pour the liqueur over the dessert.

MINI BAKED ALASKA

Steps:

• Prepare the brownie according to the package directions. Allow to cool completely; do not cut the brownie into pieces. Place the cooled slab of brownie on a flat surface. Using a 2-inch round cookie cutter, cut out 18 brownie circles; reserve the brownie trimmings for another use. Transfer the brownie circles to a serving platter.
• Put the marshmallow creme into a piping bag or a resealable plastic bag with one corner snipped.
• Working quickly, scoop vanilla ice cream onto each brownie circle. Quickly pipe marshmallow creme in a swirl shape around the brownie and ice cream so that they are completely covered. Use a kitchen torch to carefully heat the marshmallow domes until just browned. Serve immediately or store in the freezer in an airtight container for up to 1 week.

BAKED ALASKA MINT PIE

Steps:

• 1. Take ice cream from the freezer;set aside to soften. Crust: Mix crust ingredient together and press firmly into bottom and sides of a 9-inch pie plate, bake at 325^ for 10 minutes. Cool completely. --- Filling: Spread half the ice cream in cooled pie shell; freeze until firm. Place remaining ice cream in freezer too , until ready to use. Whip the whipping cream and add food coloring and cream de menthe syrup. Spread over frozen ice cream pie. Freeze until firm. Remove reserved ice cream carton to softened. Spread remaining ice cream over frozen cream de melthe layer. Return to freezer. (At this point pie can be wrapped and frozen up to 2 months). --- Meringue: At serving time, beat egg whites with cream of tartar until foamy, then gradually beat in sugar, continue beating until stiff peaks form. Preheat oven to 450^. Remove pie from freezer and spread meringue to rim of shell- leaving no crust showing and completely covering ice cream. Place in pre-heated oven for about 4 minutes, until lightly browned. Serve at once. Drizzle extra cream de menthe syrup over pie slices.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

CHOCOLATE MINT BAKED ALASKA

Steps:

• Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter.
• Stir until chips are melted and mixture is smooth.
• Add chocolate wafer crumbs, stir until well blended.
• Press into bottom of 9-inch springform pan, freeze until firm.
• Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream.
• Stir until chips are melted and mixture is smooth.
• Cool to room temperature.
• In a large bowl, whip the ice cream until smooth but not melted.
• Gradually stir in chocolate mixture (flecks will appear in ice cream).
• Spoon into center of crust, mounding high in center and leaving 3/4-inch edge.
• Using spatula, smooth to form dome.
• Freeze until firm.
• Remove sides of pan.
• Preheat oven to 450?°F.
• In a large bowl, combine egg whites and cream of tartar, beat until soft peaks form.
• Gradually add sugar, beat until stiff peaks form.
• Spread meringue over ice cream and crust to cover completely, swirl to decorate.
• Bake at 450°F for 4-6 minutes or until lightly browned.
• Serve immediately!