Title: Gourmet Flaming Baked Alaska
Categories: Icecream Cake Alcohol
Yield: 4 Servings

1/2	ga	Brick of ice cream, your
		Choice of flavor, softened
1		Poundcake
4		Egg whites, at room
		Temperature
	pn	Salt
1/2	c	Icing sugar
2	tb	High proof rum or flammable
		Liqueur of choice.

Invented by an American scientist name Benjamin Thompson not long after ice cream was popularized in the late 1700's, this seemingly anomalous combination of baked-crisp meringue, soft cake, and frozen stiff ice cream was enjoyed by gourmets as far back as Thomas Jefferson. It was given it's name later by Charles Randhofer, chef of Delmonico's in New York, to commemorate the American purchase of Alaska in 1867. Always a tour de force for its dazzling textural range, baked Alaska is frequently served garlanded with piped on meringue birds, trellises and flowers, and bedecked with eggshell halves filled with burning high proof rum. The festoonery isn't necessary, but you don't want to omit the flaming liquor. It adds a toasted marshmallow flavor kick to the meringue, and turns a merely delicious dish into a breathtaking spectacle that is surprisingly easy to prepare.

Cut the ice cream to the exact dimensions of the cake. There will be some ice cream left over. Cut the cake in half horizontally and place the ice cream brick in the center, making a giant ice cream sandwich. Put the sandwich on an overnproof platter and cover light. Place in freezer long enough to refreeze the ice cream, until ready to serve. Just before serving, preheat the oven to 450F. Beat egg whites and salt until frothy and gradually beat in the icing sugar until the whites are glossy and thick. Remove the cake from freezer and cover with meringue. Bake under the broiler until the meringue is lightly browned. Heat the liqueur. As soon as the baked Alaska is pulled out of the oven, set the liqueur on fire and pour it all over the meringue. Blow out the flames when the meringue begins to singe.

Origin: American Gourmet, Recipes from the 50's & 60's. Shared by: Sharon Stevens, Nov/96 From: Sharon Stevens Date: 11-15-96 Home Cooking

From: Gail Shipp Date: 06-04-98 (16:07) The Once And Future Legend (1) Cooking

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