Burnt Alaska
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
59
Spice
43
Sweetness
50
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
60 g
Rum60 g
Half-And-Half4 large
Egg White (at room temperature)1 tsp
Cream Of Tartar1.25 cups
Granulated Sugar1 tsp
Vanilla ExtractDirections:
1
Special equipment: a candy thermometer, a piping bag and a kitchen blowtorch Put the rum, half-and-half, sherry and ice cream in a blender and blend until smooth
2
Pour into a rocks glass
3
Pipe the meringue on top of the drink, then use a kitchen blowtorch to brown the meringue
4
Place the whites in the bowl of a standing mixer fitted with a whisk attachment
5
In a heavy-bottomed saucepot, combine the cream of tartar, 1 cup of the sugar and 1/4 cup water and place over medium-high heat
6
Cook until the syrup registers 245 degrees F on a candy thermometer
7
While the syrup is cooking, whip the egg whites to soft peaks, then gradually add the remaining 1/4 cup sugar and whip to stiff peaks
8
When the syrup reaches the correct temperature, turn the mixer to medium high and slowly pour the syrup down the side of the bowl (avoiding the whisk) into the meringue
9
Beat for 1 to 2 minutes, then lower the speed to medium and mix until the meringue is cooled, 6 to 8 minutes
10
Mix in the vanilla extract
11
Use the meringue to top a pie or for baked Alaska
12
Or bake into meringue cookies