Hawaiian Baked Alaska

By theadmin

Pay homage to our two non contiguous states with this mashup twist on the classic hot-cold retro dessert.

Passionfruit Ice Cream

You can make your ice cream any time and keep it frozen until you are ready to assemble, or buy a pint and melt it enough to refreeze it into a dome. Yields 3 cups

Ingredients:
1⁄2 cup passion fruit pulp
2 cups heavy cream
3 egg yolks
1⁄2 cup sugar
1 pinch of kosher salt

Method: Mix passion fruit and 1⁄2 cup of cream in a large bowl and strain. Leave the sieve over the bowl. Whisk egg yolks and set aside. Mix remaining cream with sugar and salt in a saucepan over medium heat; when steaming, pour 1⁄2 cup over the eggs, whisking to prevent from scrambling. Pour back into the saucepan and stir until thick enough to coat the back of a wooden spoon; then pour over the sieve into your first bowl to strain. Mix until smooth. Let cool to room temperature, then cover and chill overnight before churning according to your ice cream maker’s instructions. Transfer 1 pint of ice cream to a small bowl and cover it to freeze in a dome.

Vanilla-Coconut Sponge Cake

You can make this ahead, or buy a cake and cut out the right shape as needed. Yields one 7-inch round cake.

Ingredients:
1 cup flour
1⁄2 teaspoon salt
1 tablespoon baking powder
1 cup desiccated coconut
3⁄4 cup butter (plus extra for the tin)
1 cup sugar
3 eggs (lightly beaten)
1 tablespoon vanilla extract
1⁄2 cup coconut milk

Method: Preheat oven to 350 F. Grease and line a 7-inch round baking tin with parchment paper. Whisk first four ingredients in a bowl. Cream butter and sugar in an electric mixer until fluffy and pale. Add eggs slowly on low speed. Mix in vanilla. Add dry ingredients. Add coconut milk until you achieve batter consistency. Pour batter into tin and bake for 45 minutes, until golden brown and a toothpick comes out clean. Let cool.

Lemon Curd

This can also be store-bought or made ahead. Try this recipe from Ina Garten. Yields 3 cups.

Ingredients:
3 lemons (zest and juice)
1 1⁄2 cups sugar
1⁄4 pound butter, room temperature
4 extra-large eggs
1 pinch of kosher salt

Method: Pulse sugar with lemon zest in a food processor. Cream butter and beat in sugar. Add eggs one at a time, then 1⁄2 cup of lemon juice, then salt. Pour mixture into a saucepan; cook over low heat, about 10 minutes, stirring constantly. When it thickens (around 170 F), remove from heat. Refrigerate.

Swiss Meringue

Do this step last, when you are ready to assemble.

Ingredients:
4 egg whites
1 cup sugar
1 pinch of kosher salt
2 teaspoons vanilla extract

Method: Combine first three ingredients in a mixing bowl. Set over a saucepan with simmering water. Gently stir until sugar has dissolved and mixture is warm. Remove from heat and beat with a mixer on medium-low speed until foamy, about 2 minutes. Beat faster until the egg whites form stiff peaks; they should droop only slightly when you lift the whisk. Beat in vanilla extract. You’re ready to assemble!

Assembly

Cut out cake, if needed, into a round the size of your ice cream bowl’s opening. You may also halve the cake if it’s too tall. Place on a platter.
Spread lemon curd evenly over cake.
Sprinkle on chopped crystallised ginger (optional).
Invert ice cream over the cake, creating a dome, and remove bowl.
Top your dome with meringue, making swirly peaks. Blowtorch and serve!

For more frozen summer treats, try a blackberry icebox cake or retro slushies.