Baked Alaska, Christmas, Valentine's Day classic desserts

Cooking Instructions

1. Group photo of materials. Cointreau orange wine and dark chocolate missed the meeting time and were absent.

   

2. The first step is to find a bowl and cut the cake into two pieces that are about the size of the bowl. The cross-section of my cake is not big enough, so I spliced it, it doesn't matter, it has no effect on the appearance and taste.

   

3. First, wrap the bowl with plastic wrap and put in a piece of cake, and top the cake with a ball of ice cream (I used strawberry flavor here) and press it along the bowl to form a nest.

   

4. Flatten the strawberry ice cream by topping it with another ball of vanilla ice cream (mainly two ice creams with different colors and tastes, so that the cross-section of the dessert will look better).

   

5. Finally, put the second slice of cake, wrap the cake in plastic wrap and freeze the original bowl overnight or for at least 4 hours. The reason for this is that I like the solid texture, the cake blends with the ice cream after freezing, the texture is more solid, it does not melt quickly on the way to eating, and it also prevents the cake from absorbing the wine that has not been completely burned and affecting the taste.

   

6. When the ice cream has been frozen for enough time, we are ready to make meringue. As mentioned earlier, I chose Italian merinue, which is a half-cooked state, which is more stable and more complicated than our French meringue. So before you start cooking the syrup, you need to prepare your preparations. If you don't have a thermometer, or if you find it troublesome, you can also use French meringue, which is the same way we usually make chiffon cake, and add granulated sugar to the egg whites three times to whip it.

   

7. The bowl I used to hold the cake ice cream was 9cm in diameter * 6cm in height, and the egg whites of the two eggs were first separated and put in the egg bowl for later use, and a small pot was put in sugar and water to boil the syrup, and the temperature was monitored with a thermometer.

   

8. When the syrup temperature reaches about 105 degrees, we add a few drops of lemon juice to the egg white and start beating the egg whites, until the egg whites enter the state of wet whipping, the syrup temperature should be close to 115-118 degrees, at this time, slowly pour the syrup into the egg whites in the process of beating, it should be noted that we pour the high-temperature syrup into the egg whites at room temperature when the egg whites are beaten, and the syrup will coagulate if it is too fast.

   

9. Once the syrup is fully added, continue to beat until firm and firm.

   

10. Ice cream demolding (if it is difficult to remove the mold, you can wipe the sides of the bowl with a warm towel) and apply egg whites until the hemispheres are completely covered.

    

11. Use a spatula to glue the egg whites into small hooks to make a shape.

    

12. Garnish with your favorite fruit, then use a musket to bake the egg whites until slightly charred, and those who don't have muskets can also use a long-spouted lighter instead.

    

13. Take a stainless steel milk spoon and heat it, fill it with an appropriate amount of orange wine, use a long-spout lighter to light the wine, slowly pour it on the snowy mountain, and pour the wine with a blue flame around it to enhance the visual effect and aroma of the wine.

    

14. The above video is not obvious because it was shot during the day, so here is the evening video. The flame goes out in a matter of seconds, so be sure to time it.

    

15. If you like chocolate, you can drizzle chocolate sauce over the fire and you're done. I will give you a facet picture, the smooth meringue is wrapped in ice cream and cake, and put it in the mouth together, the taste of hot and cold is very enjoyable, I hope you like it!

    

16. The picture of the magazine here is beautiful even if it is not decorated with fruit.