Practical baked Alaska | ice cream, cake and Italian meringue
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***RECIPE***
For the cake:
1/2 cup (60g) cake flour (all-purpose would be ok instead)
1 1/4 cups (150g) powdered sugar (could use 3/4 cup granulated sugar instead)
1/2 cup (50g) cocoa powder (or replace with more flour if you don't want chocolate)
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks (reserve the whites for the meringue
1/2 cup (140g) Greek yogurt (could use sour cream instead)
1/3 cup (85 mL) milk (coffee would be good instead, water would be fine)
1/2 cup (120 mL) any neutrally-flavored cooking oil
For the ice cream:
Two pints (946 mL) any ice cream you like (I used strawberry)
For the meringue:
4 egg whites (reserved from the yolks for the cake)
1/2 teaspoon cream of tartar (a little squeeze of lemon or dash of vinegar would be fine instead)
1/2 teaspoon cornstarch (or any refined starch)
1 cup (200g) sugar
1/2 cup (120 mL) water
a squeeze of corn syrup (if you have it — honey would work too)
1 teaspoon vanilla extract
tiny pinch of salt
Get a 9-inch (23 cm) square cake pan — you could use something a little bigger but not smaller. Cut a square of parchment paper big enough to cover the pan and reach up beyond the sides. Cut diagonal slits into all four corners so that the parchment will sit reasonably secure inside the pan.
Get your oven heating to 350ºF/180ºC.
Combine all the ingredients for the cake, whisk/beat until smooth and keep mixing for a couple minutes to whip some air into the batter. Pour it into the cake pan and bake until a skewer or knife comes out of the center clean — mine took 25 minutes but the time will depend on a lot of factors.
Cool the cake on the counter for a bit and then transfer it to the freezer to harden for at least 30 min. About 10 min before you want to do everything else, take your ice cream out and put it on the counter to soften. When it's squishy — soft but not melted — take the cake out of the freezer and drop the ice cream evenly over the surface in dollops. Use the back of a big spoon or a spatula to smooth out the ice cream to an even layer and return the pan to the freezer to harden while you make the meringue.
Put the sugar, water and corn syrup in a small sauce pan and turn the heat on high. While it comes to a boil, put the egg whites, cream of tartar and corn starch in a large, heat-proof mixing bowl and whip them until you get firm peaks. When the boiling syrup reaches 240ºF/115ºC, carefully drizzle it into the egg whites as you continue to whip. Once all the syrup is in, keep whipping until the meringue cools down to where it's warm (but not hot) to the touch. Mix in the vanilla and the salt.
While the meringue is still warm and pliable, take the pan out of the freezer, dump on the meringue and smooth it out to an even layer. Return the pan to the freezer and let it harden for at least a couple hours — overnight is fine.
When you're ready to eat it, use the parchment to lift the whole thing out of the pan and onto a cutting board. Peel the paper off the sides. You could brown the top now, or cut it into 6-9 individual pieces before you brown them (wipe the knife in-between cuts to ensure clean edges).
You have at least four options for browning the top:
1) Put the whole thing under a very hot broiler (grill). You might melt the ice cream a little, but if you throw it in straight from the freezer, it'd be fine. This would work best if you browned the whole thing at once, rather than browning individual pieces.
2) Use a cheap fire stick to singe the top. This take a little while and will only do a really good job on the meringue peaks.
3) Use a kitchen torch. This is quick, effective and looks nice.
4) Plate the individual slices, douse them in a very high-proof spirit (I used 190 proof Everclear) and use a fire stick or warm match to ignite the booze. Do this at the table, so people can enjoy the show and blow out the fire before it burns/melts the dessert too much. Be careful, obvs. And turn the lights out so the flames are more visible.
Ich habe noch nie so leckeren Fisch gegessen! Schnell, einfach und unglaublich lecker!
Ich habe noch nie so leckeren Fisch gegessen! Schnell, einfach und unglaublich lecker!
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Kein Wunder, dass dies eines unserer Lieblingsrezepte ist!
Cremige Tomaten-Basilikum-Parmesan-Sauce ist unglaublich cremig und lecker!
Wir machen das oft für Freunde und Familie, weil sie es wirklich genießen.
Folgen Sie einfach den einfachen Schritten und voila, das Abendessen ist fertig und alle sind glücklich! ????????????
Zutaten:
● Lachsfilet - 4 Stk
● 3 Knoblauchzehen
● Butter, Pflanzenöl zum Braten
● Kirschtomaten - 150 g
● Spinat - 50 g
● Sahne - 150 ml
● Parmesankäse - 50 g
● Petersilie
● Basilikum
● Salz, Schwarzer Pfeffer, Pflanzenöl zum Braten
Guten Appetit! ????
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SCHREIBEN SIE EINEN KOMMENTAR oder stellen Sie eine Frage! Ich antworte Ihnen gerne!
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Danke, dass du dir dieses Rezept angeschaut hast!
#Herzhaft_und_lecker
#Rezept
#Lachs
#Abendessen
Mon Gratin de Filet au Colin et aux Legumes Trop Bon !
Mon gratin de filet au colin et aux legumes trop bon ! Une recette facile et rapide tres saine et healthy avec du poisson blanc colin ! à faire en 10 min avec des produits surgelés : posson et legumes ! qui reste gourmande !
Ingredients 5 personnes :
1 sachet de legumes melangés surgelés
1 sachet de 6 ou 7 filet de colin surgelés
2 oeufs
1 petite boite de crème fraîche liquide
70 g de fromage râpé
Epices : cannelle, ail en semoule, poivre, cumin
#GRATIN #FILET #COLIN #LEGUMES #BON #SURGELE
ʻUlu Au Gratin
In this recipe video, Hawaiʻi ʻUlu Cooperative shares Island Thyme Gourmet’s ʻulu au gratin recipe, which was featured on all Alaska Airlines flights out of Kona for two menu cycles in 2017-18! Learn how to make this scrumptious potato dish using ʻulu.
Ingredients:
12 oz ‘ulu
½ med. Onion, Sliced thinly
3 egg yolks
1 cup heavy cream
1 cup whole Milk
1 tsp salt
½ tsp black pepper
¼ tsp nutmeg
1 cup cheddar cheese, grated
Scallions for garnish
Directions:
Defrost ‘ulu by steaming 10-15 minutes or until fork can be inserted all the way through. Once cool, slice 3/8 -inch think. Grease a 9”x9” baking dish and preheat oven to 350℉. Place a layer of ‘ulu in pan, slightly overlapping each slice. Layer sliced onions over ‘ulu, then place remaining ‘ulu on top. Combine the next six ingredients in a separate bowl, pour mixture evenly over ‘ulu, and cover tightly with foil. Bake for 45 min. Uncover and bake for an additional 15 min. Top with cheese and bake for another 15 min. To melt. Garnish with scallions and serve warm.
Looking for more breadfruit recipes? Check out some of our other recipe videos
‘Ulu Chowder
‘Ulu Chili
Marinated ‘Ulu Salad
‘
Additional ‘Ulu Made Easy recipes found at
Like this content? Subscribe to the Hawai’i ‘Ulu Cooperative Channel on Youtube.com youtube.com/channel/UCmV-2UkIMlenHKAYFmkndEA
Learn more about Hawai’i ‘Ulu Cooperative at
Or how to grow 'Ulu at ulu.coop
#fueledbybreadfruit #ulumadeeasy #eatlocal #hawaiicooking #myulurecipe #cookingbreadfruit #breadfruitrecipe #breadfruit #ulu #augratin #sustainablefoods #hawaiifoodie #mea'ai #aipono #jointherevULUtion
I have never had such juicy and delicious fish! Quick and Easy Cod Fillet Recipe
I have never had such juicy and delicious fish! Quick and Easy Cod Fillet Recipe
Ingredients and recipe:
Place 450g cod fillet on a paper towel
Sprinkle salt and black pepper on top
Flip over and repeat
Medium heat
Pour olive oil in the pan
Fry for 5 minutes
Place 2tbsp unsalted butter into the pan
Chop 3 cloves of garlic
Add thyme
Continuously scoop the butter on top of the fish
Squeeze 1/2 lemon on top
Done!
#fishrecipe #cod fillet #fishrecipes
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Baked Alaska | Sanjeev Kapoor Khazana
Watch this video to make this awesome recipe.
BAKED ALASKA
Ingredients
Rectangle vanilla sponge as required
1 brick vanilla ice cream
Meringue
180 grams castor sugar
3 eggs
A drop lemon juice
Method
1. To make meringue, heat castor sugar with 100 ml water in a non-stick pan. Cook till the sugar melts.
2. Separate egg yolks from the whites and place the whites in a bowl. Add lemon juice and beat well with an electric beater till soft peaks are achieved.
3. Add the sugar syrup and beat continuously for 2-3 minutes.
4. Halve the sponge horizontally.
5. Place the base half on a serving platter. Put the ice cream brick on it and top with the other half. Cover entirely with the meringue and make peaks on top. Brown the meringue all over with a blow torch.
6. Serve.
Preparation Time: 45-50 minutes
Cooking Time: 5-10 minutes
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