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Fire and Ice Baked Alaska surprise (gluten free)





(Version française en cours...)

Hi everyone!  Hope you had a nice holiday to date.  Exhausted much?  Don't you love this in-between festivities period, so we can rest and catch up a bit? 

I didn't have time for posting recipes with running around all over the place, but here is a recipe for a delightful and surprising holiday dessert. Something “Fire and Ice” reminding me of a favorite series...  

We made this as a family and it was great fun layering the meringue and firing things up.  A word of caution, the ice cream melts fast and the meringue can slide down, trust me, I know from experience (serious fail having us in hysterics). So leave the ice cream cups in the freezer and only take out when ready to start piping the meringue and serving. You must work fast on the meringue, you can put the cake and ice cream together and put back in freezer and then add gelatin and meringue and fire up only before serving.

At the base is a white layer cake topped with ice cream (I chose two different ice cream flavors), next a strawberry gelatin layer with whole strawberries floating inside (the surprise) and lastly covered in meringue which was literally on fire. 

Ingredients : 

For the génoise (white layer cake)

 4 eggs separated
120 g sugar
120 g (gluten-free) flour (or 60 g almond flour and 60 g cornstarch)
2 heaping tablespoons sour cream or yogurt
1 teaspoon vanilla extract
1 tablespoon whiskey or other liqueur

For the gelatin (optional layer, I added for a bit of color)
12 strawberries
1/4 cup sugar
1/4 cup tablespoons water
3 sheets gelatin

 1 liter of your choice of ice cream

Meringue
3 egg whites
100 g confectioners sugar

Scoop your favorite ice cream into silicone cups, easier to unmold.

Cut out layer cake in same size as baking cups.

For gelatin, dissolve gelatin sheets in cold water, then add to warm strawberry mixture to dissolve completely.

Pour strawberry gelatin mixture into cups with a size that can easily fit on top of baking cup.

Pipe meringue or layer with a knife.

Keep layers ready in freezer, then add and fire up meringue only before serving.

Instructions :

For the ice cream : scoop out ice cream and press into silicone baking cups.  Return to freezer.

For the gelatin : allow gelatin sheets to soften in cold water.  Over medium heat, mix sugar and water, once warm, add strawberries and gelatin to dissolve completely.  Stir for 2-5 minutes.  Pour into cups the same size or smaller than smallest circumference of baking cups.  Allow to set in refrigerator 3 hours or overnight.  

For the layer cake : preheat oven 175° C (350° F).  Line baking sheet with parchment paper.  Separate eggs. Whip up egg whites in a bowl until they form stiff peaks. In another bowl, mix yolks, sugar, yogurt, flour, and all other ingredients.  Fold egg whites into yolk mixture.  Spread batter on sheet.  Cook for 12-15 minutes or until the middle is firm.  Allow to cool.  Cut out circles that are the same size circumference as baking cups (the larger side).

For the meringue : whip up egg whites until stiff and add confectioners sugar until glistening and beat for another minute or two.  Put into a piping bag with your favorite nozzle and be ready to be creative  If you don't have a piping bag, you can also layer the meringue with a knife.

For the set-up : first unmold gelatin and leave aside.  Place layer cake circles on a plate, unmold a baking cup of ice cream and place on top of cake.  Add gelatin on top.  Pipe meringue or layer as you wish.  Fire up with a kitchen torch before serving.

Enjoy, everyone !

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