This weekend we did a lot of reminiscing and watched a lot of Ladles and Jellyspoons vintage videos, the KitchnFlix Classics so to speak, like this one for Baked Alaska we made six years ago that includes the “It’s so good! It’s so good!” youthful exuberance of red-headed five year old:
You can see from this video the excitement and curiosity the kitchen can generate as my young kids created a delicious dessert using Carmela ice cream from the Hollywood Farmers’ Market, madeira cake and some Ottolenghi meringue. I can’t believe they are already both so grown-up. Rémy returned from his 5th Grade trip to Paris with a new found independence and maturity – where did my “Baked Alaska Baby” go? This video was made six years ago – six years from now I’ll almost have an empty nest – life is moving way to fast for comfort.
Baked Alaska
You will need:
1 8 inch round madeira cake – cut to 1 inch high
1 pint ice cream – we bought ours from Carmela
For the Meringue:
5 egg whites – at room temperature
300g sugar
1. Place a round cake, we used madeira, on a flat dish and mould ice cream, we used Carmela, in the center. Place in the freezer until frozen solid.
2. Spread the sugar out in oven proof dish and heat in 400 F for 5 minutes.
3. Beat the egg whites until frothy and then add the hot sugar straight from the oven.
4. Continue to beat the meringue for about 10 minutes.
5. Place ice cream topped cake in oven proof dish. Spread the meringue over the ice cream and cake making sure it is completely covered and sealed.
6. Cook in a preheated 350 F oven until meringue turns golden brown – about 7 minutes. Remove from the oven and serve immediately – the outside will be hot and the inside should still be frozen – insulated in its meringue jacket.
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