You can change the flavour of the ice cream in this to anything you like and also you could drizzle a little of your favourite liquor over the sponge disc in the centre.
Whipped but raw? Very difficult to do with any success. You can freeze egg whites and make the meringue with defrosted whites. Cooked meringue can be frozen but often becomes soft when defrosting as it will absorb moisture. Maybe someone else can suggest a technique that has worked for them.
every time i put my meringue on my baked alaska, it slips off. am i not freezing the ice cream enough? is that the reason? also does any meringue work? if you could rank the best meringue to use in baked alaska to worse, what would the order be?
Could be that your meringue is not the correct consistency, i would start piping from the bottom and work your way up. Best to worst - italian, swiss, french.
@@ChefBasicswithBaz one more question, if i want to use an italian meringue for this, to what temperature should i cook the syrup? i usually bring it to 117°C (cause that’s what i learned in bakery school) do i stick to that? or do i go higher/lower?
To make a coconut ice cream - I would use coconut milk from a tin (you could use fresh if you are willing to process the coconut but its really not worth the time and effort). Make whats called a Creme Anglaise, this is a common starting point for many classic desserts. (Made with egg yolks, sugar, milk and vanilla). Heat milk until steaming, while this is heating you whisk together the remaining ingredients in a bowl. Slowly pour over the hot milk while whisking, return back to a clean saucepan and gently heat while whisking until thickened (coats the back of a wooden spoon). Cool, add coconut milk and then churn. If you do not have an ice cream machine then you will have to put it in the freezer and mix well every 40 minutes until frozen. You could then roll this in dessicated coconut before using or sprinkle some fresh grated coconut over the finished dessert. Enjoy!
Hey! I just wanted to say tht every time i try to bake the alaska in the oven only the top gets brown not the sides :( wat do i do? anything to do with the oven setting? Help please :D
Can you give me some more info? Is it a gas oven? What temperature are you cooking at? How big are you making your alaska, is it individual portions or a large one that you slice after?
It sounds like it could be that your oven has either hotspots or could also be that you have a top and bottom heating element in your oven that aren't calibrated correctly. The only other possibility is that your Alaska is thinner at the top and so will brown quicker. Cook at the bottom of the oven at a lower temperature for more even browning, meringue is an amazingly good insulator so you can easily get away with a little longer cooking time at a lower temperature. Let me know how it goes.
A fan assisted oven quite often has just one at the back of the oven behind a fan, this circulates the heat evenly around the entire oven, this what i use to get even and consistent browning. If you just cant get it to work, buy a little chefs blowtorch to either brown the whole meringue or to finish the sides after baking.
A fire extinguisher? If doing at the customers table, i would say that perhaps a metal cloche over the top for a few seconds would perhaps be the way to go.
Its is and... it isnt. The dessert is hot on the outside but as meringue is filled with lots of air bubbles, its a great insulator so the ice cream is protected from the heat and remains frozen.
@@ChefBasicswithBaz it was ammazing I made it for my dad today and everyone loved it Just in case I made it just 30 mins earlier and it turned out perfect
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You can change the flavour of the ice cream in this to anything you like and also you could drizzle a little of your favourite liquor over the sponge disc in the centre.
Wow😲 Thank you so much for the tip! You're a great teacher and a great guy for answering all of your viewers questions
You are very welcome, im always happy to help.
For the flambe, I’m suggesting lighting it up instantly scoop the whiskey on the meringue while it’s in flames. Burns it evenly n with control.
that was awesome! How about blow torch first tops and then spray whiskey (micro particles)?
Sounds like a plan!
Any tips to prevent the meringue fron collapsing after it kept in the freezer?
Whipped but raw? Very difficult to do with any success. You can freeze egg whites and make the meringue with defrosted whites.
Cooked meringue can be frozen but often becomes soft when defrosting as it will absorb moisture.
Maybe someone else can suggest a technique that has worked for them.
Well the whyskey should be on fire when you pour it over and you should do it super slow .
Thanks for the tips
In the oven for 5 mins on the highest temperature.
Can you put it back in the freezer till the time of serving or should it be served immediately?
Absolutely, you may lose a little definition in the meringue after freezing but it will still come out great
every time i put my meringue on my baked alaska, it slips off. am i not freezing the ice cream enough? is that the reason? also does any meringue work? if you could rank the best meringue to use in baked alaska to worse, what would the order be?
Could be that your meringue is not the correct consistency, i would start piping from the bottom and work your way up. Best to worst - italian, swiss, french.
@@ChefBasicswithBaz thank you so much!
@@ChefBasicswithBaz one more question, if i want to use an italian meringue for this, to what temperature should i cook the syrup? i usually bring it to 117°C (cause that’s what i learned in bakery school) do i stick to that? or do i go higher/lower?
@KpopsFatherTaehyung 121c is the golden number i use
@@ChefBasicswithBaz okay okay thank you!!💜
Voting torch. How would you create a fresh coconut version?
To make a coconut ice cream -
I would use coconut milk from a tin (you could use fresh if you are willing to process the coconut but its really not worth the time and effort).
Make whats called a Creme Anglaise, this is a common starting point for many classic desserts. (Made with egg yolks, sugar, milk and vanilla). Heat milk until steaming, while this is heating you whisk together the remaining ingredients in a bowl. Slowly pour over the hot milk while whisking, return back to a clean saucepan and gently heat while whisking until thickened (coats the back of a wooden spoon). Cool, add coconut milk and then churn. If you do not have an ice cream machine then you will have to put it in the freezer and mix well every 40 minutes until frozen. You could then roll this in dessicated coconut before using or sprinkle some fresh grated coconut over the finished dessert. Enjoy!
Do I have to turn on broil or oven ?
How much temperature please?
Thanks
Oven for this one, 200c (400f)
Hi, I donot have the heat checking tool. Any suggestions pls??
Just continue whisking over heat until you get smooth silky peaks, i dont ever use a probe anyway!
Hey! I just wanted to say tht every time i try to bake the alaska in the oven only the top gets brown not the sides :( wat do i do?
anything to do with the oven setting? Help please :D
Can you give me some more info? Is it a gas oven? What temperature are you cooking at? How big are you making your alaska, is it individual portions or a large one that you slice after?
No it's an electric oven. I think it was 200c . It was 4 inches so idk if tht is considered individual or...
It sounds like it could be that your oven has either hotspots or could also be that you have a top and bottom heating element in your oven that aren't calibrated correctly. The only other possibility is that your Alaska is thinner at the top and so will brown quicker. Cook at the bottom of the oven at a lower temperature for more even browning, meringue is an amazingly good insulator so you can easily get away with a little longer cooking time at a lower temperature. Let me know how it goes.
Wait my oven has those heating thingies tht glow red after the oven is on n at the top and bottom only. What kind of ovens hav at the sides too
A fan assisted oven quite often has just one at the back of the oven behind a fan, this circulates the heat evenly around the entire oven, this what i use to get even and consistent browning. If you just cant get it to work, buy a little chefs blowtorch to either brown the whole meringue or to finish the sides after baking.
I had it with the whiskey flambe and did not like it at all. The whisky ruins the flavor.
Lesson learned! Next time... rum? Brandy?
Came here from Arianna grandes 34+35
Haha why wouldnt this be recommended next? It makes perfect sense.
Wondering the ideal way to put the flame out without blowing on it. Don't think that would go over too well in most settings
A fire extinguisher? If doing at the customers table, i would say that perhaps a metal cloche over the top for a few seconds would perhaps be the way to go.
im here bcz seokjin said its hot ice cream
Its is and... it isnt. The dessert is hot on the outside but as meringue is filled with lots of air bubbles, its a great insulator so the ice cream is protected from the heat and remains frozen.
@@ChefBasicswithBaz oh got it thanks !
Very stressful with the heavy metal
Maybe substitute the heavy metal for soft rock in this recipe if you prefer? Would be easier on your teeth.
Hey dude! Think you could meet me on discord?
Also, won't the ice cream mekhe if I put it in the oven?
No not at all! Meringue is a great insulator so it will not melt. Its also only in there for a short period of time at a high heat
@@ChefBasicswithBaz thanks!!
I don't own a blow torch and I couldn't find any video about how to do it in the oven.
This was helpful thanks:)
You are very welcome! Let me know how it goes.
@@ChefBasicswithBaz it was ammazing I made it for my dad today and everyone loved it
Just in case I made it just 30 mins earlier and it turned out perfect
Just seen the picture on instagram. Looks fantastic! And the ice cream didnt melt right?
I don't like this
Well said. Liked
@@ChefBasicswithBaz Don't hurt me
Emotionally? I will try not to
@@ChefBasicswithBaz I don't wanna become baked Alaska
Have you tried putting the dessert in the oven rather than yourself?