MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Alaska Flambe - PART 2
Categories: Cake, I scream, Chocolate, Desserts, Booze
Yield: 4 servings

DIRECTIONS CONTINUE

A few hours before you are ready to serve, remove the
bowl of ice cream from the freezer and the cake from the
refrigerator. Unwrap the cake and uncover the top of the
ice cream. Using the plastic wrap around the sides, lift
the dome of ice cream from the bowl. (If it sticks, dunk
the bottom of the bowl in large bowl of hot water for a
few seconds to help release.) Place the ice cream dome,
centered and flat-side down, atop the cake. Remove the
plastic wrap from the dome and transfer the Baked Alaska
back to the freezer.

Make the meringue topping: In the bowl of a stand mixer
fitted with the whisk attachment, add the 4 egg whites;
beat on medium speed until the whites begin to turn
foamy, 30-60 seconds. Add the 2 tablespoons of sugar,
the cream of tartar, and the vanilla seeds and continue
beating until silky, soft peaks begin to form, 2-3
minutes. Reduce to medium-low speed and gradually add
the rest of the sugar, 2 tablespoons at a time, until
the sugar is completely incorporated and the meringue
holds glossy, stiff peaks.

Immediately remove the Baked Alaska from the freezer.
Using a rubber spatula, scoop the meringue evenly over
the ice cream in decorative swoops and swirls. If
flambéing, gently nestle the half egg shell into the top
of the meringue dome. Transfer to the freezer.

Half an hour before you are ready to serve, transfer the
Baked Alaska to the refrigerator to soften slightly. To
serve, use a crème brulée torch to evenly brown the
meringue. (If it starts to catch on fire, gently blow
out the flame and continue toasting.)

To flambé the meringue, in a small pot over low heat,
warm the rum for 1-2 minutes (do not boil). Place the
Baked Alaska on the table to serve and, using a small
metal ladle, carefully pour 2 tablespoons of rum into
the eggshell. Use a long match or grill starter to light
the rum in the eggshell, then, slowly and carefully
ladle more rum into the shell, allowing it to flow down
the meringue like a volcano. Once the alcohol has burned
off and your guests have been adequately impressed, use
a warm knife to slice the Baked Alaska into wedges and
serve immediately.

RECIPE FROM: https://www.saveur.com

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