Baked Alaska

The watermelon pulp, well cleaned of seeds, is cut into suitable pieces and placed in a blender. It is blended until a fine puree is obtained, with a pleasant texture that will add a fresh and sweet taste to this dessert. In a separate bowl, the egg yolks are beaten well with sugar, in a bain-marie, until the mixture becomes creamy and takes on a light, almost white shade. It is essential to continuously stir to avoid the coagulation of the eggs. Once the desired consistency is achieved, the whipped cream, which has been brought to a boil, is added over the yolks. It is mixed well, and then placed back on the heat, stirring with a spatula, until the mixture thickens slightly. After thickening, it is allowed to cool slightly, then blended again to achieve an airy texture. Once completely cooled, it is transferred to the desired container and placed in the freezer for 4-5 hours. It is important to mix the ice cream with a mixer every hour to avoid crystallization and achieve a creamy consistency.

For the base, an egg is beaten with sugar until it becomes frothy and light in color. The oil and rum essence are added, mixing well. Then, the flour, baking powder, and cocoa are integrated, mixing until homogeneous. The resulting mixture is poured into a greased and lined baking tray, spreading the dough evenly. It is baked in a preheated oven at 180 degrees Celsius for about 10 minutes. After baking, the base is cut out using a round mold with a diameter of 10 cm, slightly smaller than the dish in which we will assemble the Baked Alaska.

For the meringue, the egg whites are beaten until stiff peaks form together with a pinch of salt. Gradually, the sugar is added, continuing to beat at high speed for 2-3 minutes, until the meringue becomes glossy and firm. It is kept in the refrigerator until the cake decoration time.

In a round dish, plastic wrap is placed on the bottom, and a layer of approximately 2 cm of ice cream is placed at the bottom. The cut base is placed, after which the rest of the ice cream is added, leveling the surface well. It is covered with plastic wrap and placed in the freezer for 30 minutes. After this time, the dish is carefully inverted onto a serving platter.

The meringue is spread evenly over the ice cream, and with the help of a spoon or fork, small peaks are formed for an artistic appearance. Using a flame torch, the meringue is lightly flambéed, giving it a golden hue and a caramelized taste. The dessert is served immediately, at an ideal temperature of 38 degrees Celsius, to enjoy its soft texture and delicious flavors!

 Ingredients: Ice cream 300 g watermelon pulp 3 egg yolks 100 g powdered sugar 150 ml liquid cream Base 2 eggs 100 g flour 2 tablespoons powdered sugar 2 tablespoons cocoa 1/2 teaspoon baking powder 2 tablespoons oil m. rom Meringue 2 egg whites 3 tablespoons powdered sugar a pinch of salt

 Tags:  eggs flour oil sugar cocoa ice cream vegetarian recipes