Baked Alaska spheres with torched Swiss meringue, rum syrup, peanut butter, brownie and macerated strawberries
ByronTalbott · ♥ 6K likes · 210.4K views · 7 min video
Read about egg whites in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup sugar
- ½ cup sugar
- 1 tbsp vanilla extract
- 1 cup macerated strawberries
- ice cream
Mold the ice cream in 2.5-inch silicone sphere molds and freeze at least 8 to 10 hours, until very chilled.
Molding the ice cream spheres
Spread the centre-layer ice cream evenly on parchment, transfer to a sheet tray and freeze 5 hours.
Cut circles of the centre layer to the diameter of the molds, lay one on each half-sphere and cap with the other half; freeze 30 minutes more.
The centre layer and assembling the sphere
- egg whites
Whisk the egg whites and sugar in a bowl, set over a pot of boiling water and cook, whisking constantly, to about 160F so the whites do not scramble.
Whip in a stand mixer or by hand to soft peaks; transfer the meringue to a piping bag with a medium round tip.
For the rum syrup, cook a little rum with sugar and vanilla extract.
Smear a small dollop of salted peanut butter across the plate with a generous drizzle of rum syrup; pipe dollops of meringue on the plate.
- salted peanut butter
- rum
Pipe meringue over the frozen ice cream sphere and tap it on the counter so the meringue falls down the sides.
- brownie
Add pieces of brownie and macerated strawberries, then toast everything with a very hot blowtorch.