Baked Alaska

You'll need: FIY: you need to serve this immediately after baking, but can prepare the different component parts beforehand, making this a relatively convenient yet very impressive dinner party dessert. Ingredients: Blend the ice cream ingredients together. Make the ice cream following your ice cream maker's instructions. Then fill the two bowls (lined with parchment paper) with the ice cream and freeze overnight, until completely solid. Then, using hot water, unmold. Put it back in the freezer until solid. There will be leftover ice cream, which is wonderful!

Cut the brownie using the same bowl as a guide into two bases, and let cool. Preheat the oven to 175°C. Combine the powdered sugar and sugar and set aside. Mix the agar, vanilla seeds and no-egg. Then add ice cold water. Beat for 7 minutes on high with the electric mixer. It'll be very poofy and eggwhite-like. Then add the sugar bit by bit (careful, it will explode in your face). Once all the sugar is incorporated, beat for 7 more minutes.

Now it's time for assembly. You can either spread or pipe the meringue. So top the (completely cooled) brownie with the ice cream and pipe or spread the meringue on top. There might be some left to make tiny meringues. Make sure it's a thick layer, it'll insulate your ice cream as the meringue bakes. Work as quickly as you can. Bake for 10 to 20 minutes, until golden brown. Don't worry, your ice cream will be fine and'll stay frozen. Serve immediately.

Coming to you from 2017: This also works with aquafaba-meringue. It will still be too sweet and the somewhat healthy ice cream will still be the best part, but there's very little difference in taste and none in assembly/baking.

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