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:

Quickview
747k Calories
11g Protein
16g Total Fat
142g Carbs
4% Health Score
Limit These
Calories
747k
37%

Fat
16g
25%

  Saturated Fat
8g
54%

Carbohydrates
142g
47%

  Sugar
118g
132%

Cholesterol
188mg
63%

Sodium
580mg
25%

Alcohol
0.24g
1%

Caffeine
8mg
3%

Get Enough Of These
Protein
11g
23%

Vitamin B2
0.5mg
29%

Selenium
18µg
27%

Phosphorus
243mg
24%

Iron
3mg
19%

Vitamin A
936IU
19%

Manganese
0.37mg
19%

Vitamin B1
0.24mg
16%

Copper
0.28mg
14%

Potassium
483mg
14%

Folate
53µg
13%

Vitamin B3
2mg
13%

Calcium
129mg
13%

Fiber
3g
12%

Magnesium
45mg
11%

Vitamin B5
1mg
11%

Vitamin E
1mg
11%

Vitamin C
8mg
11%

Vitamin B12
0.56µg
9%

Zinc
1mg
9%

Vitamin B6
0.13mg
7%

Vitamin D
0.82µg
5%

Vitamin K
4µg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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