Baked Alaska-emeril Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 quart: ice cream, any flavor
Directions:
: 1 9-inch chocolate cake layer
: 1 cup rough chopped, toasted almonds
6 egg whites
1 teaspoon vanilla
1/2 teaspoon cream of tartar
2/3 cup sugar
Preheat the oven to 500 degrees. Stir ice cream to soften, and fold
in the toasted almonds. Spoon into a 1 1/2 quart bowl lined with
plastic wrap. Invert onto the cake. Freeze until firm. For the
topping, beat the egg whites, vanilla, and cream of tartar till soft
peaks form. Gradually add the sugar, beating until stiff. Place the
cake on an ovenproof serving tray, and remove the plastic from the
ice cream. Using a pastry bag with a star tip, Pipe out a pretty
design, covering the entire surface of the cake and the ice cream.
Bake for 2-3 minutes or until golden brown on the edges. Serve
immediately.
Yield: dessert for 8
ESSENCE OF EMERIL SHOW #EE2170
Source from luhu.jp
: 1 cup rough chopped, toasted almonds
6 egg whites
1 teaspoon vanilla
1/2 teaspoon cream of tartar
2/3 cup sugar
Preheat the oven to 500 degrees. Stir ice cream to soften, and fold
in the toasted almonds. Spoon into a 1 1/2 quart bowl lined with
plastic wrap. Invert onto the cake. Freeze until firm. For the
topping, beat the egg whites, vanilla, and cream of tartar till soft
peaks form. Gradually add the sugar, beating until stiff. Place the
cake on an ovenproof serving tray, and remove the plastic from the
ice cream. Using a pastry bag with a star tip, Pipe out a pretty
design, covering the entire surface of the cake and the ice cream.
Bake for 2-3 minutes or until golden brown on the edges. Serve
immediately.
Yield: dessert for 8
ESSENCE OF EMERIL SHOW #EE2170
Source from luhu.jp