Jan 192015
 

Here is the must eat dessert at Antoine’s. It is a great way to end a special meal. The Baked Alaska is also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise. The name Baked Alaska was coined at Delmonico’s Restaurant in New York in 1876 by their chef Charles Ranhofer to honor the recently acquired Alaska Territory.

a 9-inch circular Sponge Cake

1 quart Ice Cream, traditionally Vanilla

6 Egg Whites, at room temperature

1/2 teaspoon fresh Lemon Juice

6 tablespoons Granulated Sugar

2 tablespoons Brandy

1 cup Chocolate Sauce for serving

If making the sponge cake yourself, prepare it the night before and refrigerate overnight. Also the night before, leave the ice cream out until it has softened and can be easily scooped. Press the ice cream into a 1-quart meatl mixing bowl about 8 inches across, smoothing the top to flatten, and chill, covered, in the freezer.

About an hour before the dish is to be served, remove the bowl of ie cream from the freezer and place it in a bath of Hot water that reaches almost to the top of the bowl. Place the sponge cake on a heatproof platter an as soon as the ice cream can slide in the bowl, turn it out onto the sponge cake, dome side up. Put the platter with the cake and ice cream back in the freezer.

Place the oven rack on its lowest setting and preheat the broiler. In a medium mixing bowl, beat the egg whites with lemon juice until they have almost begun forming soft peaks and gradually add the sugar in a steady stream, beating constantly until stiff peaks form.

Remove the cake and ice cream from the freezer. Working quickly, use a rubber spatula to coat the ice-cream dome and cake with most of the meringue, swirling to create a wavy surface. Reserve some of the meringue in a pastry bag to be piped on after baking.

Place the platter under the broiler, watching it constantly and turning it a couple of times if necessary for even browning, for 2 to 3 minutes, or until the meringue is a golden brown.

Pipe an edge of the reserved meringue around the base of the dome. If you’re feeling ambitious, you can pipe on a name or date as well.

Just before serving, warm the brandy and proceed directly to the table. Pour the warmed brandy into a large pre-warmed ladle, set light to it with a long match, and drizzle the flaming bbrandy around the edge of the Baked Alaska. Scoop individual portions into bowls and serve with chocolate sauce, warmed, in a gravy boat as an accompaniment.

Enjoy!!!

Now available in IBooks, You Can’t Keep New Orleans Out Of The Cook.

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.