Baked Alaska

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Baked Alaska

Baked Alaska (also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise) is a dessert made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding and topped with meringue. The entire dessert is then placed in an extremely hot oven for just long enough to firm the meringue. The meringue is an effective insulator, and the short cooking time prevents the heat from getting through to the ice cream.

Variations

A variation called Bombe Alaska calls for some dark rum to be splashed over the Baked Alaska. Lights are then turned down and the whole dessert is flambéd while being served. The desert is sometimes served with chocolate and orange syrup, and crushed kinder suprises.

Another version calls for raspberry filling to be substituted for the ice cream, or even for the filling to be added along with the ice cream.

The process was simplified in 1974 by Jacqueline Halliday Diaz who invented a baking pan for Baked Alaska called Cūlinique that forms a fillable hollow in the cake that may be filled with ice cream.

In 1969, the recently invented microwave oven enabled Hungarian physicist and molecular gastronomist Nicholas Kurti to produce a reverse Baked Alaska (also called a "Frozen Florida")—a frozen shell of meringue filled with hot liquor. Khymos.org

See also

* Flame on the iceberg
* Fried ice cream

References

* "Baked Alaska" An A-Z of Food and Drink. Ed. John Ayto. Oxford University Press, 2002. Oxford Reference Online. Oxford University Press. Miami University, Ohio. 20 February 2006
* "Baked Alaska" The food timeline. http://www.foodtimeline.org/foodicecream.html © Lynne Olver 1999 - 2008

Category:Frozen desserts
Category:Ice cream
Category:American desserts
Category:Flambéed foods

es:Baked Alaska
fr:Omelette norvégienne
id:Baked Alaska
he:אלסקה אפויה
nl:Omelet sibérienne
sv:Glace au read more at » http://en.wikipedia.org/wiki/Baked+Alaska

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