Baked Alaska

[Messalina]

Does anyone know where I can get my hands on on of the above?

[radiogaga]

is that icecream wrapped in merangue?

[Messalina]

It is & baked so I'm too cowardly to try to make it myself - hot oven + ice cream = a disaster in the making!

[pastafreak]

I made my first at work about a month ago...was terrified, but it was SO easy!!! Be brave-try it!

[Messalina]

Ok, Pastafreak, if you have an idiot proof recipe I'll give it a go.

[pastafreak]

Make a biscuit base with digestives and butter......1 pack digestives and 1/4 cup melted butter. Press into the bottom of a small sandwich tin or loose-bottomed flan tin,and chill for 1 hour. Find a bowl with a circumference the same or a bit smaller as your tin. Line it with clingfilm, then fill with slightly softened icecream. Make sure you pack it in very tightly,then put in freezer until frozen.Loosen from the bowl and gently place over the biscuit base. Make the merangue with the whites of 4 eggs plus 1 tablespoon of sugar. Cover the icecream COMPLETELY with this-there must be NO gaps......bake in a pre-heated oven for aprox 6-8 min-the merangue should be just colouring a bit....it's done!! Good luck

[homerbart]

looking at your recipe there - looks so easy but what temperature should oven be at ta ra

[Messalina]

Thanks, Pastafreak. I'll let you know how I get on. I'm assuming the oven has to be v hot.

[masterchef]

This is better done on a baking tray using a sponge base with a layer of canned fruit salad on top then a heap or a few slices of ice cream block, then cover with the meringue, sealing it all the way round the sponge base.
Bake for about ten minutes at 230�\C or gas mark 8. Serve immediately

[rabbitygirl]

Oven needs preheating to 8 or 9 (230).

Very important you dont get soft scoop ice cream by the way.

[pastafreak]

OOOOOPS-masterchef-you are SO right!!!....must have had a dafty moment there-what WAS I thinking of??

[Messalina]

Ok, folks, I tried both methods yesterday (flan & biscuit base) & they both worked & I had some very happy guests. So thanks for the advice.