Pink and White Baked Alaska

Submitted by Chef Jean

"This recipe comes from Wolfgang Puck, I haven't made it yet, but am posting in hopes of getting to it soon. This recipe can also be made in a 2 qt glass or metal bowl. Prep time includes chill time."

 

• Ready In: 4hrs 5mins
• Ingredients: 6
• Yields: 8 slices
• Serves: 8

ingredients

• 1 quart strawberry ice cream, softened
• 1 quart vanilla ice cream, softened
• 1 quart raspberry sorbet, softened
• 6 large egg whites, at room temperature
• 1⁄4 teaspoon cream of tartar
• 1 1⁄2 cups superfine sugar

directions

1. Lightly spray a 5 x 9-inch loaf pan with nonstick cooking spray and line with plastic wrap. Fill a third of the bread pan with a thick layer of strawberry ice cream, using the back of the spoon to press it into an even layer. Fill another third of the pan with a generous layer of vanilla ice cream and smooth the surface. Make a third layer, filling pan to the top with the raspberry sorbet. Cover the pan with plastic wrap and freeze until the ice cream is solid, at least 3 hours.
2. Remove from the freezer and allow to sit for 10 minutes at room temperature. Run a knife around the edge of the pan. Invert a cookie sheet over the pan and, holding the pan and platter firmly together, turn them over and lift off the bread pan and the plastic to unmold the ice cream. If the ice cream won't come out, briefly dip the pan into a large bowl of hot water and repeat the process. Put the platter with the ice cream back in the freezer to chill while you make the meringue.
3. FOR MERINGUE:.
4. Whip the egg whites on medium speed until they begin to foam. Add the cream of tartar and 1 tablespoon of the sugar and continue to whip the egg whites at medium-low speed until they form soft, slightly drooping peaks when the beaters are lifted out. Turn the speed to medium-high and continue to whip the egg whites as you gradually add the superfine sugar a tablespoon at a time. Beat until the meringue is shiny and holds stiff, upright peaks when the beaters are lifted out.
5. As soon as the meringue is ready, remove the ice cream from the freezer and use an icing spatula or the back of a large spoon to spread the entire batch of meringue evenly over the ice cream. Return the dessert to the freezer once more until serving time.
6. FOR SERVING:.
7. Preheat the oven to 500 degrees F. Remove the Alaska from the freezer and place the pan in the oven for no more than 5 minutes, until the Alaska is nicely caramelized and browned.
8. Warm a metal serving knife and cut the dessert into wedges or slices, dip the knife into a glass of hot water before each cut. Serve with raspberry sauce if desired.