Russian Information Network
Eggs Fruits Rice Vegetables Appetizers Seafood Pizza
 About project
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
Free Hosting
Game server
Tests on-line

 Cuisines > French cuisine > Search results
Baked alaska
1 litre vanilla ice cream
1/2 litre raspberry sorbet or another flavour
1/4 litre syrup at 30
Rum or Grand-Marnier
1 sheet of sponge cake
Italian Meringue:
3 egg whites
100 g sugar
25 g glucose

Line a cake pan with parchment paper. Mold the vanilla ice cream on the bottom of the pan, up to a third high. Follow with a layer of sponge cake. Baste the sponge cake with the rum or Grand-marnier flavoured syrup at 30. Mold the raspberry sorbet then the vanilla ice cream once again. Smooth out the surface. At the end, place a layer of sponge cake. Baste the sponge cake with the Rum or Grand-Marnier flavoured syrup at 30. Fold back the parchment paper and leave to harden in the freezer. Prepare a tray the size of the mold, covered with aluminium foil. Remove the ice cream and place on the tray. Prepare the Italian meringue. To do so, beat the egg whites firm. Add cooked sugar at 121 C (sugar glucose) and beat until completely cooled. Trim the surface and the sides of the cake to obtain a rectangular bar. Decorate the cake with meringue using a pastry bag with a fluted tip. Using a torch, brown the meringue evenly. Store in the freezer until ready to serve. Tradition recommends that the baked Alaska is flambé with alcohol right before serving. 
rating: 130to discuss in forum * ? 
Russian cuisine 
Etiquette & serving 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Guest book 


Recipe search
Ingredient search
Advanced search - Russian Information Network
Our button:

Copyright © RIN 2001-2003 * [email protected]