The Fabulous Baked Alaska with Grand Marnier2015-12-17
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La version Française se trouve ICI
The ultimate cake for Ice Cream lovers, with Grand Marnier and Almond flavors.... a real treat
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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 !
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»
The moldLet's talk about the mold. I am using a perfect mold, as it's made out of Silicon, which allows you to pop out the frozen ice cream easily. Its triangle shape is perfect as well for this recipe.
The brand of this silicon mold is Silikomart, and is called «Gianduia» mold.
You can find it easily online, like on Amazon.com. Dimensions: 9.84" (or 9 27/32" or 25 cm) x 3.14" (or 3 5/32" or 8 cm), height: 3.54" (or 3 35/64" or 9 cm)
| 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!
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1 ½ Cup Sugar (350 g)
½ Cup Water (110 g)
¾ Cup Egg Whites (200 g)
1 Orange Zest