BROWNIE BAKED ALASKA


Alaskan desserts are old fashioned desserts,originating from New York.

This has a cake base ,topped with ice cream,and a meringue to crown this lovely dessert.

You can use any cake ,or ice cream flavor.The basic dessert has a vanilla sponge,and vanilla

ice cream.You could innovate your layers of ice cream,and cake.

Today i want to share with you a brownie based Alaskan dessert.

Ingredients

A thin slice of brownie  ( Triple Chocolate Fudge Brownies(Flourless))

500 ml of chocolate ice cream

500 ml of pistachio or vanilla ice cream

2-3 tblsp rum ,sherry,or brandy(optional)

Method

Line a round tin,or a springform pan with parchment paper.

Place the cake at the bottom,and drizzle the liquor over the cake.

Layer the ice cream alternatively  over the base.

Place another piece of parchment paper or foil on the ice cream,and freeze for

minimum 2 hours.The ice cream should be hard ,to withstand the heat while in the oven

after you put on the meringue.

Now for the meringue

4 egg whites

2-3 tblsp.sugar.

Brandy to flambe(optional)

Beat the egg whites till stiff .Add sugar and beat till glossy

Remove cake from  the freezer .Remove the paper and carefully transfer it to a serving

tray.Cover the cake with the meringue and quickly bake in a very hot oven for 4-5

minutes.(200 degrees)or untill the meringue is brown on top.

Optional flambe method.(picture shows the flambe method)

Heat brandy (not bubbling),and pour over meringue.

Don’t panic if you see flames it will settle down on its own.

You could directly Flambe it ,or bake the meringue light and flambe.

Those who like the blowtorch method can use that.(i don’t advise or like to use for health

reasons).

Try it and rush in your comments or suggestions!

Tip :For those who are not certain with the meringue.Grab a packet of macaroons and

spread it over while serving.

To add to the richness(not calories),drizzle chocolate or caramel sauce…Yumm…!

You can add stewed fruits or nuts while layering the ice cream.

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Queen Pudding


This base of the pudding is like bread pudding,topped with jam and meringue.The quality and taste of the jam is vital in this dessert.
2 cups bread pieces
2 cups milk
2 eggs
Grated lemon rind
2 ounces sugar (50 gm)-keep 2 tblsp.separately to make meringue)
1/2 cup strawberry jam
a pinch of salt.
1/2 tsp.vanilla essence.
A pinch of nutmeg
1/2 tsp cornflour
1/4 tsp.white wine/rice wine vinegar or lime juice.

Heat milk with the sugar,and pour over the cut bread.Allow to soak for a few minutes,with the rind.Set aside the whites of eggs in a clean dry bowl. Beat the yolks,add to bread mixture,with vanilla and nutmeg. Grease a dish well with butter.Add the bread mixture and bake in a moderate oven(180 degrees) for 20 minutes.Remove from oven. Spread jam evenly.Beat the whites with a pinch of salt till stiff.Add the 2 tblsp.sugar
which was set aside,with 1/4 tsp wine vinegar or lime and half tsp.cornflour .Beat till stiff,and pipe over or spread over the jam,and place in oven again till the meringue is light brown.Allow to be in  oven for 10 minutes, after switching off the oven.
Can be served warm or cold.