Make a yummy Baked Alaska and learn at the same time.
Mmmmm, Ice-cream is one of my and my children’s favourite foods. On its own straight out of the tub, or on top of a cone or with a pudding, it is just yummy, but we all know what happens if you leave ice cream out for too long, don’t we? Yes, it melts!
Personally, I quite like runny ice cream, but is it possible to keep ice cream cold and not melt and apply heat?
Sounds impossible, doesn’t it? but actually, in the simple pudding Baked Alaska, we are going to see this happen!
What you will need:
Some cookies or sponge cake (quite large ones!)
3 large eggs
200g of sugar
How to make Baked Alaska
1. Firstly, you need to separate the egg yolk from the egg white. The easiest way to do this is to crack the egg into your hand over a bowl. Catch the yolk and let the white drain through your fingers. Put the yolk into a separate bowl. Try to get as much of the white as possible.
2. Add the sugar and whisk together until you have a glossy thick meringue mixture – test it over your head to check that it is stiff enough. If you think it will pour, it is not ready!
3. Pre-heat your oven to the highest gas mark.
4. Line your baking tray with the silver foil. Place on your cookies.
5. Take a scoop of ice cream that will fit the centre of the cookie. Put it into the meringue mix and submerge it until it is totally covered.
6. Put your ice cream scoop on the cookie.
7. Bake the ice cream for about five minutes or until it goes golden brown.
8. Remove it and cool it for a few minutes, so you don’t burn your lips and you have a nice yummy pudding!
Why doesn’t Baked Alaska melt?
When you whisk up the meringue, you fill the mixture with lots of air bubbles, remember, we looked at transforming egg whites a little while ago! This acts as an insulating layer around the ice cream and protects it from heat. The heat is unable to penetrate through and so the ice cream stays cold.
So there you have it – science and a pudding all in one! You can’t get better than that!
Last Updated on February 27, 2023 by Emma Vanstone