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sorry it’s been so long since i’ve posted anything new. so many new changes are happening; some i’m excited about and others that are just depressing. i officially quit my job at the hotel, something i’m really happy i did as it wasn’t a great work environment, some would consider even hostile at some times. my new job, which i haven’t started yet, is something i’m really looking forward to and is a place i’ve been trying to get a job at for over 2 years now. finally got it and the persistence really pays off when you try! i’m also working on a super fun s’mores project that a lot of people from home are loving so i know i’ll be super busy this summer making a sticky marshmallow mess. now since it’s june and it’s so freaking hot out i thought it would be a great idea to make something tangy, creamy, and cold: baked alaska filled with lemon ice cream. yum!!
this baked alaska starts off with a pound cake base (that i not guilty-ily bought from the store). on top of the base is a lovely dome of lemon ice cream that is stuffed with a light cream cheese mousse to help balance off all of the tang from the lemon. and to top it all off, a beautifully toasted meringue. it is so good, it reminds me of a orange creamsicle, but lemon flavored! i suggest making this dessert for a summer night barbecue that your family can enjoy on a hot night.
now when it comes to browning the meringue, don’t do what i did. please don’t. i read that you can use a broiler to brown it if you don’t have a torch (which i do have but didn’t feel like hunting down propane canister all over minneapolis just to use it). figured “oh i have a broiler in my oven! i’ll use that instead. well instead of getting a beautiful golden brown all over the baked alaska, it only slightly burned the top. stupid. annoying. piece. of. crap. so please use a torch! or if you have a different method, then let me know in the comments! always looking to learn new techniques from others.
lemon baked alaska
makes — 6-inch baked alaska
6 inch, round pound cake (i bought mine from the store. you can always make your own favorite pound cake recipe too!)
cream cheese mousse
1 tbsp cream cheese
1/4 tsp vanilla
3 tbsp powdered sugar
1/3 cup heavy cream
in a small bowl with a hand-held mixer, whip the cream cheese, vanilla, and powdered sugar until smooth. add in the heavy cream and whip until stiff peaks form. place the mousse into a silicone mold or a small bowl with plastic wrap and place into the freezer until solid.
lemon ice cream
1/2 cup heavy cream
1 1/3 cup half and half
1/2 cup lemon juice
2 tsp lemon zest
1 1/3 cup granulated sugar, split
2 tsp vanilla extract
3 egg yolks
place the half and half, heavy cream, lemon juice, lemon zest, pinch of salt, and 1 cup of the granulated sugar into a pot and bring to a boil. in a bowl, whisk together the egg yolks, vanilla, and the remaining 1/3 cup of sugar. once the milk mixture is at a boil, slowly pour into the egg yolks whisking at the same time to prevent the eggs to scramble. strain the base through a fine mesh sieve and place into the fridge over night. turn the ice cream base following the instructions of your ice cream machine. put 3/4 of the ice cream into a cereal size bowl lined with plastic wrap or tinfoil, place the small dome of frozen cream cheese mousse into the center, and then place the rest of the lemon ice cream on top and smooth out with a spatula. freeze overnight until solid.
3 egg whites
1/3 cup granulated sugar
1/4 tsp cream of tartar
1/4 tsp vanilla extract
pinch of salt
place the egg whites, cream of tartar, vanilla, and salt in the bowl of an electric mixer fitted with a whisk attachment. start on low speed and slowly sprinkle the sugar into the egg whites. once all of the sugar is added, increase the speed to high and let whip until stiff peaks form, about 5 minutes.
place the pound cake on serving platter. carefully un-mold the ice cream and place on top of the cake. if you haven’t made the meringue yet, place the cake and ice cream into the freezer and make the meringue. once the meringue is made, pipe of frost it onto the ice cream and down to cover the cake so nothing is exposed. using your torch, lightly brown the meringue. serve right away.