Individual Baked Alaskas
Individual Baked Alaskas requires around 1 hour and 5 minutes from start to finish. This gluten free recipe serves 6 and costs $1.7 per serving. One serving contains 748 calories, 12g of protein, and 16g of fat. 10 people were glad they tried this recipe. Head to the store and pick up sugar, peaches, heavy cream, and a few other things to make it today. It works well as a side dish. It is brought to you by Saucy Cooks. Overall, this recipe earns a not so amazing spoonacular score of 30%. Individual Chocolate Raspberry Baked Alaskas, Baked Alaskas, and Cherry-Chocolate Baked Alaskas are very similar to this recipe.
Servings: 6
Preparation duration: 60 minutes
Cooking duration: 5 minutes
Ingredients:
2 oz bittersweet chocolate chopped fine
3 egg whites (3-4 day old eggs are better)
3 eggs, beaten
1 cup half and half cream
1/4 cup of heavy cream
5 fresh peaches, pitted and chopped
Pound cake discs cut to 2 inches thick and about 5 inches in diameter
1/4 tsp salt
3/4 cup superfine sugar
1 Tbs confectioner's sugar
1 tsp vanilla
1 1/2 cups white sugar
Equipment:
food processor
blender
bowl
ice cream machine
microwave
whisk
broiler
Cooking instruction summary:
For peach ice creamIn a large bowl, mix eggs and sugar until smooth. Puree peaches in blender or food processor and stir 2.5 cups of the peach puree into the egg mixture. Stir in cream, half and half, vanilla and salt, mix well.Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions.GanacheIn a medium microwave safe bowl melt chocolate, cream and sugar until warm to the tough 20-30 seconds. Whisk until smooth, transfer to refrigerator and let stand until chilled, no longer than 30 minutes.For MeringueMake sure all of your bowls and utensils are completely grease free. Let egg whites come up to room temperature before beating. Place egg whites in a large bowl and set mixer to medium-high speed. Begin by beating the egg whites until they form soft peaks. Add sugar slowly and continue beating the whites. Mix until still peaks are formed.Cut pound cake into rounds and cover with a layer of ganache. Make a round scoop of ice cream and flatten the bottom. Set on top of the pound cake making sure the ice cream doesn’t hang over the edge. Freeze for at least an hour or until pound cake and ice cream are well frozen.Cover with meringue, making sure that there are no open patches. Using a chef’s torch brown the meringue, garnish and serve. If you use the broiler, watch carefully and do not bake more than 2 minutes.
Step by step:
1. For peach ice cream
2. In a large bowl, mix eggs and sugar until smooth. Puree peaches in blender or food processor and stir 2.5 cups of the peach puree into the egg mixture. Stir in cream, half and half, vanilla and salt, mix well.
3. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions.Ganache
4. In a medium microwave safe bowl melt chocolate, cream and sugar until warm to the tough 20-30 seconds.
5. Whisk until smooth, transfer to refrigerator and let stand until chilled, no longer than 30 minutes.For Meringue
6. Make sure all of your bowls and utensils are completely grease free.
7. Let egg whites come up to room temperature before beating.
8. Place egg whites in a large bowl and set mixer to medium-high speed. Begin by beating the egg whites until they form soft peaks.
9. Add sugar slowly and continue beating the whites.
10. Mix until still peaks are formed.
11. Cut pound cake into rounds and cover with a layer of ganache. Make a round scoop of ice cream and flatten the bottom. Set on top of the pound cake making sure the ice cream doesn’t hang over the edge. Freeze for at least an hour or until pound cake and ice cream are well frozen.Cover with meringue, making sure that there are no open patches. Using a chef’s torch brown the meringue, garnish and serve. If you use the broiler, watch carefully and do not bake more than 2 minutes.
Nutrition Information:
covered percent of daily need
