Once a staple on many a menu world-wide. I have given this traditional dessert a new millennium twist!
Ingredients
sugar 100 gm
water 50 ml
Grand Marnier 25 ml
Genoese sponge 4 pc
Chocolate peanut butter ice cream 4pc
Swiss meringue Swiss Meringue 225 gm
Method
1. Pre-heat your oven to as hot as it will go
2. Combine the sugar and water, bring to a boil and gently simmer until a light syrup is obtained, remove from the heat and stir in the Grand Marnier
3. With a round pastry cutter cut the sponge into four rounds, (or cut into squares with a knife) cut each round into three thinner rounds
4. Sprinkle them with the Grand Marnier syrup (do not allow them to get too soggy) and allow them to soak it up for a few minutes
5. On an oven proof tray arrange 4 pieces of the sponge
6. Place some of the ice cream onto each sponge base: dipping the spoon in warm water each time will prevent the ice cream sticking to it)
7. Place another layer of sponge and ice cream on top
8. Finish with the final layer of sponge
9. Cover each Alaska with the meringue by either:
• piping it on with a piping bag and a star tube (no ice cream or sponge should show)
• or spoon it on and cover with a palette knife (again dip it in warm water as you go)
10. Glaze in the hot oven until coloured golden brown or glaze under the salamander/grill; this should take no more than 3 - 5 minutes . . . personally I like to use my kitchen blow torch to do this: these are available quite cheaply from most hardware stores and are just filled with lighter gas
11. Serve immediately with some fruit sauce, chocolate sauce or what is your favourite . . . any extra Grand Marnier syrup can be served separately
Chef's Tip:
For the first time you make these I suggest making them (up to and including stage # 8) ahead of time and freezing them down over night. Then when you are ready to serve, remove them, cover them with the meringue and glaze them.
sq = sufficient quantity (add to taste) pc =piece, meaning a whole one of
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