The Fabulous Baked Alaska with Grand Marnier2015-12-17
The ultimate cake for Ice Cream lovers, with Grand Marnier and Almond flavors.... a real treat
About this recipeThis one is a recipe everybody asks me every year for end of the year celebrations, and though it’s easy to make, it’s a huge sucess everytime… a recipe really interesting from a return on investment perspective !
Source of the recipeA recipe that I learned while in Pastry School with my professor, a top pastry chef
Origin of the recipeA delicious Ice Cream with Grand Marnier, covered in Italian Meringue.
All recipes of Frozen Desserts
All the Recipes of Frozen Desserts are HERE
Grand marnier Ice Cream
The Almond Cake, the «Genoa Bread»
| When you don’t have this mold, you can substitute it with a bread loaf mold. After the ice cream has set, you can “carve” it out very easily with a knife|
Assembling the dessert
Let’s pour in the Grand Marnier Ice Cream into the mold.
The ice cream must be soft enough, otherwise thaw it in the fridge for
a few hours
The Orange Italian Meringue
For the syrup, let’s start by cooking the
Water(½ Cup or 110 g) and the
Sugar(1 ½ Cup or 350 g) on high heat in a saucepan.
You want to use a thermometer to check the temperature, which is essential to succeed your italian meringue
As soon as the temperature reaches 200 °F / 90 °C, start beating the
Egg Whites(¾ Cup or 200 g), on medium heat.
Ideally, your egg whites are at room temperature by the time you start beating them.
Whisk in the
When the syrup reaches 245 °F / 118 °C, stream the hot syrup into your egg whites while they continue to whip on low speed…
Make sure the stream does not touch the whisk
After you finished drizzling in the syrup, continue whipping on high speed for about
We need a Pastry Bag and a decorating tip. We will need to use a decorating tip called a “star tip” like this one. The tip must be pretty large to make nice and big lines.
For more information about Pastry Bag and how to use it, visit this page.
Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter
Pipe the meringue onto the ice cream in a decorative fashion, making big vertical lines, from the bottom to the top
Finish by piping the top of the ice cream, in the end, the result must look like an Alaska mountain (please make sure there’s no Sarah Palin sitting on it)
BlowtorchLet’s brown the meringue with a blowtorch.
As an alternative, you may place in oven, and bake until the meringue starts to brown, 1 to 2 minutes, and not more !
Other flavorsI also tried other flavors like chocolate and cherry ice creams, which was delightful as well!
The result and the pix
Cooking with the same ingredients ?
What else to cook with Ice cream
What else to cook with Grand marnier
What else to cook with Italian meringue
What else to cook with Oranges
What else to cook with Almond paste
Barbecue Pork Ribs, Highland Park style
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Easy Mexican Chicken Tacos
Alice Waters’ Buttermilk Waffles
Conticini’s Chocolate Pound Cake
French Madeleines Recipe
Easy and Delicious French Crêpes Recipe
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Jacquy Pfeiffer’s French Gingerbread
Jamie Oliver’s Indian Butter Chicken
Salmon Lobster Wellington Recipe
Thomas Keller’s Financiers (French Almond Cookies)
The Canelé Recipe («Canelé de Bordeaux»)
French Sausage in Brioche (“Saucisson Brioché”)
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Lenôtre’s Raisins Grand Marnier Bread
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Michalak’s Italian Gianduja paste
Julia Child’s Leek Quiche (“flamiche”)
Qin’s Chinese Chicken Barbecue
Profiteroles KUB recipe
Pierre Hermé’s Chocolate Sorbet
Julia Child’s French Escargots
White on rice couple
Beef And Red Chile Posole
The Barbecue Bible
5 Innovative Sausage Recipes You Have To Try Now
Cranberry Auberge Cocktail
Should You Come To Paris?