Fire and ice....I think that pretty much sums up the essence of the Baked Alaska. I've never made it before so I was looking forward to completing this month's DB challenge.: brown butter pound cake and pistachio ice cream enrobed in a cloud of meringue and then brûléed to perfection.
Baked Alaska seems so retro, doesn't it? Couldn't you just picture Mad Men's Betty Draper, in her finest 60s garb, proudly presenting the Baked Alaska at a dinner party for one of Don's prospective clients?
The quickest way to brown the meringue is by using a propane torch. No I'm not a pyromaniac but when you need instant flames that's the only way to go in my opinion. Don't even bother using those rinky dink torches they sell at houseware stores for making crème brûlée. They don't have enough BTUs to toast a marshmallow. Trust me, I've tried them. Just be careful when using the propane torch. You might get a bit overzealous like me and burn some of the meringue. Oh well, still tastes good!
The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.