Baked Vancouvers

Name: Baked Vancouvers
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters chocolate-chip ice cream, slightly softened; 1 pinch Pinch of cream of tartar; 4 larges egg whites; 340 grams chocolate pound cake; 120 milliliters white rum; 200 grams sugar

If you want to add more gluten free, dairy free, and fodmap friendly recipes to your recipe box, Baked Vancouvers might be a recipe you should try. This recipe makes 8 servings with 519 calories, 9g of protein, and 14g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. A mixture of chocolate pound cake, rum, egg whites, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a rather inexpensive hor d'oeuvre.

Instructions

Cut the pound cake into eight 3/4-inch-thick slices.

Ingredients you will need

Pound Cake

Cut a circle from each slice using a 4- or 6-ounce ramekin as a guide; crumble the scraps. Fit each piece of cake in a ramekin, then fill with the ice cream to about 1/4 inch from the top.

Ingredients you will need

Ice Cream

Equipment you will use

Ramekin

Sprinkle with the cake crumbs. Freeze until the ice cream is hard, at least 1 hour.

Ingredients you will need

Ice Cream

Combine the egg whites, sugar and cream of tartar in a bowl and place over a saucepan of simmering water.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Water

Equipment you will use

Sauce Pan

Bowl

Whisk over low heat until the sugar is dissolved and the egg whites are warm, about 5 minutes.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Whisk

Remove the bowl from the saucepan and beat the whites with a mixer on high speed until they hold stiff peaks.

Equipment you will use

Sauce Pan

Blender

Bowl

Transfer the meringue to a pastry bag with a round tip and pipe on top of the ice cream and cake crumbs to completely cover. Make a small indent, about 1 inch deep, in the top of the meringue, for the rum.

Ingredients you will need

Ice Cream

Rum

Equipment you will use

Pastry Bag

Brown the meringue all over (including the indentation) with a kitchen torch.

Place the rum in a small pot over low heat until warm but not boiling.

Ingredients you will need

Rum

Equipment you will use

Pot

Transfer to a liquid measuring cup and pour into the indentation in each dessert. Light the rum with a match.

Ingredients you will need

Rum

Equipment you will use

Measuring Cup

Let the flame burn out and serve immediately.

Photograph by Levi Brown

Equipment

Ingredients

Servings:

946milliliters

chocolate-chip ice cream, slightly softened 1pinch

Pinch of cream of tartar 4larges

egg whites 340grams

chocolate pound cake 120milliliters

white rum 200grams

sugar

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is MacMurray Ranch Russian River Pinot Noir. It has 4.3 out of 5 stars and a bottle costs about 24 dollars.

MacMurray Ranch Russian River Pinot Noir

Our MacMurray Ranch 2012 Russian River Valley Pinot Noir opens with aromas of lavender and boysenberry that give way to flavors of dark cherry and pomegranate. This luscious wine has a silky mouthfeel, framed by subtle hints of oak from barrel aging.