| Make a Flaming Baked Alaska! | ||||||||||||||||||||
| Supplies |
Meringue. 2 egg whites. 1 cup suger. 1 pinch cream of tarter. 1/2 pint ice cream firm not hard. 1 big thick hard cookie, as big as the carton of ice cream. 1 piece of brown paper. Wooden cutting board. Plate with a rim to keep the flame where it belongs. Small glass. Foil. 1 oz Cognac. A big spatula. | |||||||||||||||||||
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1. Combine Egg whites suger and cream of tarter and wip until it stands in peaks. 2. Cut the paper to be slightly larger than the cookie. Put the paper on the cutting board and the cookie on the paper then pop he ice cream on the cookie still in one piece, then cover it completely in the meringue. 3. Pop it in the oven, preheated 500 degrees and check it every minute till it's got brown patches. 5. Take it out with a spatuala and discard the paper. 6. Warm the cognac in a small glass closed with foil in a small sauce pan filled with water, this makes it burn. Then add it to a small saucepan with a handle. 7. Carefully light it with a match. (This is dangerous) 8. It will burst into flames, pour it over the meringue (make certain the meringue is on a plate with a rim so it doesn't spill.) and serve immediately before it goes out. | Directions | |||||||||||||||||||
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| Epilogue |
Peach Ice Cream and an Almond Cookie are best. Don't serve this to a world class chef if you are trying to impress them, they will expect more. (I cannot stress the fact you must be careful with burning liquids enough, they can hurt.) If properly served and to the right people, it is a very impressive dessert. Enjoy Bonami :) | |||||||||||||||||||
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