Baked Alaska

Name: Baked Alaska
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters almond flour; 8 Tbsps (1 stick) butter; 113 grams chocolate sandwich cookies, finely ground (recommended: Oreos); 2 Tbsps coffee extract; 6 servings Dark rum; 2 egg whites; 8 egg whites; 2 egg yolks; 4 egg yolks; 237 milliliters heavy cream; 1 pinch Pinch salt; 118 milliliters sugar; 237 milliliters sugar; 1 vanilla bean, seeds scraped; 1 Tbsps vanilla extract

You can never have too many main course recipes, so give Baked Alaskan a try. One serving contains 969 calories, 12g of protein, and 56g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of coffee extract, sugar, chocolate sandwich cookies, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the chocolate sandwich cookies you could follow this main course with the Oreo Stuffed Chocolate Chip Cookies as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

For the parfait: Whip the heavy cream to soft peaks. Set aside in the refrigerator.

Ingredients you will need

Heavy Cream

Put the egg yolks, sugar, 1 tablespoon water, vanilla seeds, and vanilla extract in the top of a double boiler over medium heat.

Ingredients you will need

Vanilla Extract

Egg Yolk

Vanilla

Seeds

Sugar

Water

Equipment you will use

Double Boiler

Mixing continuously, cook the ingredients until the temperature reaches 140 degrees F.

Put the mixture into the bowl of an electric mixer and mix on medium-high speed until it has doubled in volume and comes to room temperature. Separate the mixture into 2 bowls. In 1 bowl, mix in the coffee extract. Set aside. Fold half the heavy cream into the coffee mixture, and half into the vanilla mixture. Whip the egg whites to soft peaks. Fold half the egg whites into the coffee mixture, and half into the vanilla mixture.

Ingredients you will need

Coffee Extract

Heavy Cream

Egg Whites

Vanilla

Coffee

Equipment you will use

Hand Mixer

Bowl

Lightly butter a 6-cup muffin tin; cut wax paper to fit in the bottom of each cup. Fill the cups halfway with the vanilla mixture. Tap the muffin tin lightly on the counter to make sure the cream mixture settles evenly. Fill the cups the remaining way with the coffee mixture.

Ingredients you will need

Vanilla

Butter

Coffee

Cream

Equipment you will use

Muffin Tray

Wax Paper

Place the tin in the freezer until firmly set.

For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Oven

Put the cookie crumbs, almond flour, and egg yolks in a bowl.

Ingredients you will need

Cookie Crumbs

Almond Flour

Egg Yolk

Equipment you will use

Bowl

Mix by hand until homogenous.

Place the mixture between 2 large pieces of plastic wrap. Flatten with your hand, and then roll out with a rolling pin to 1/8-inch thick. Take the top sheet of plastic wrap off and flip on to the prepared baking sheet.

Ingredients you will need

Roll

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Rolling Pin

Remove the bottom sheet of plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bake for 5 minutes.

Equipment you will use

Oven

Remove from the oven and cut into circles with a cookie cutter a little larger that the top of your muffin cup. Set aside.

Ingredients you will need

Equipment you will use

Cookie Cutter

Oven

When the cookies are cool and the parfait is frozen, invert the parfaits onto the cookie bases and place back in the freezer (make sure the parfaits are centered on the cookie).

Ingredients you will need

Put the eggs whites and sugar in the bowl of an electric mixer and whisk over a saucepan of simmering water until the sugar dissolves.

Ingredients you will need

Sugar

Water

Egg

Equipment you will use

Hand Mixer

Sauce Pan

Whisk

Bowl

Transfer the bowl to the mixer and whip on medium-high speed until you have firm glossy peaks.

Equipment you will use

Blender

Bowl

Place in a pastry bag with a 1/2-inch tip.

Equipment you will use

Pastry Bag

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Remove the parfaits from the freezer. Starting at the bottom of the cookie, working in circles, make meringue kisses until all of the parfait is covered. Put back in the freezer. When ready to serve, bake until golden brown.

Ingredients you will need

Equipment you will use

Oven

Drizzle with Rum Caramel Sauce and serve.

Ingredients you will need

Caramel Sauce

Rum

Pour the cream into a 1-quart saucepan.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Add the butter and bring to a simmer. Turn off the heat.

Ingredients you will need

Butter

Meanwhile, in a 2-quart saucepan, add the sugar and 2 tablespoons water. Swirl and let the sugar absorb the water.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Heat over medium-high heat until it caramelizes (watching carefully) to a dark amber color. Turn off heat. Carefully pour the warm cream, a little at a time, being very careful to avoid any splattering caramel.

Ingredients you will need

Caramel