Mini Baked AlaskaVIEW ALL POSTS
This delight represents the meeting of heat and cold in a single dish: a soft heart of ice cream resting on a delicious cocoa biscuit dough. Try it yourself!
Mini Baked Alaska
- 570 calories per serving
- Difficulty: difficult
- Preparation: 60 min
- Cooking: 35 min
- Serves: 5 people
- Cost: average
- Note: plus 4 hours of rest in the refrigerator
Baked Alaska is a dessert that comes from overseas. The recipe was born in a New York restaurant to celebrate the American acquisition of Alaska in 1876, the dessert itself looks like a small igloo that contains a delicious ice cream filling.
This delight represents the meeting of heat and cold in a single dish: a soft heart of ice cream resting on a delicious cocoa biscuit dough, all covered with a crunchy meringue crust made possible by a quick and daring oven cooking.
The version we offer is in a single portion format: small soft clouds to be enjoyed with a spoon as a dessert that will give a refined touch to your table.
Alaska mini baked are irresistible sins of gluttony, three layers, and three consistencies all to be discovered bit by bit.
Ingredients for the mixture:
- Sugar ½ cup + 1 tbsp
- Flour ¼ cup + 1 tbsp
- Bitter cocoa powder ¼ cup + 2 tbsp
- Honey 1 tbsp
- Medium eggs 3
- Vanilla bean seeds 1
- Water 1 tbsp
For the ice cream:
- Whole milk 1 cup
- Ripe strawberries 9 oz
- Sugar ¼ cup + 2 tbsp
- Fresh liquid cream 3 tbsp
- Egg whites 1
- Sugar 1 cups + 3 tbsp
- Room-temperature egg whites 3
- Water 3 tbsp + 1 tsp
- Salt to taste
To make mini baked Alaska, start by preparing the strawberry ice cream. Wash the strawberries and put them in the mixer. Blend them until you get a consistent pulp. Then sift the paste with a strainer and keep it to one side. Prepare the cream: pour the milk into a pan, add the sugar, and heat over low setting, stirring to dissolve the sugar.
Separately in a small bowl, pour the fresh liquid cream, add the egg whites, and mix with a whisk. When the sugar has melted, add the cream and egg whites mixture and bring everything to 180F to pasteurize the milk and the egg whites. Once the temperature is reached, remove the pan from the heat, transfer the mixture to a small bowl, and let it cool quickly: to do this, you can put the bowl in a large container full of ice and mix continuously. When the mixture is cold, add the strawberry pulp. Transfer the mixture to the ice cream maker, activate it, and let it go until the mixture has reached a creamy but compact consistency. It will take at least 30-35 minutes. Once ready, transfer it to a dome-shaped single-portion mold.
Level the surface with a spatula once finished and let it harden in the freezer for at least 4 hours. Now take care of the cocoa biscuit dough. Divide the yolks from the egg whites, place the yolks in a mixer equipped with a whisk, add half a dose of sugar, honey, water, vanilla extract, or the seeds of the pod, and beat the yolks for at least 10 minutes until it is clear and frothy.
Whisk the egg whites until stiff (so that no lumps form when you combine them with other ingredients) together with the remaining sugar, then add the two compounds with a spatula without disassembling them, mixing from the bottom upwards. Add the flour sifted together with the cocoa powder and mix. Spread the dough on a greased baking pan lined with parchment paper, level it with a flat and smooth spatula. Bake in the warmed-up oven at 430F for 6-7 minutes (or in a convection oven at 392F for 4-5 minutes).
Remove the biscuit dough from the oven, immediately remove it from the pan, placing it with all the parchment paper on a surface. Immediately sprinkle the surface of the biscuit dough with sugar and seal it quickly with plastic wrap so that it is not too crumbly when cold. When the cookie dough is chilled, make a ring that will form the base of the cake, place it on a tray, take the ice cream out of the freezer, remove the domes from the mold, and put them on top of the biscuits. Place the domes in the freezer and dedicate yourself to the Italian meringue. Pour the sugar in a saucepan, add the water, and, over low heat, stir to dissolve the sugar. When the syrup reaches 240F, start whipping the egg whites at medium speed.
When the syrup has reached the temperature indicated above, pour it into the egg whites, continuing to whip not only until the syrup is finished, but also until the meringue has cooled down. The meringue obtained must be very dense, smooth, and shiny. Transfer it to a pastry bag equipped with a starry nozzle, remove the sweets from the freezer, and garnish the entire surface with tufts of meringue. To finish, bake at maximum power for just 2 minutes, give it time to brown up the surface, and serve these delights immediately!
You can keep the Alaska in the freezer for a maximum of one week, taking care to leave it at room temperature before serving.
These delights lend themselves to countless variations: you can use your favorite ice cream, with cream or fruit, it doesn't matter, it will be sweet anyway. If you are short on time, buy a good homemade ice cream and use it as a base of the sponge cake, you will make a great dish!