Egg Foam Dish

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Hi and welcome back to my blog! Recently in culinary arts, we have been working on creating various egg foam dishes. In this blog post, I will showcase one creation that we made, Baked Alaska! Without further ado, here it is!















To make the Baked Alaska, we split it up into three days. On the first day, we baked our bottom layer, which was just a regular yellow cake and made chocolate ice cream which went in the middle. On day two, we thickened up the ice cream using an ice cream machine. Finally, on the last day, we made the meringue which we spread all over the top of our ice cream and cake. Although our end product didn't turn out looking the prettiest, it was still pretty tasty.



 Here are some tips to perfect your Baked Alaska: 

*Cake- Line the bottom of the pan with parchment paper and spray it with a lot of cooking spray! This will make it much easier to get the cake out of the pan when it's done baking.

*Ice Cream- Keep a close eye on the ice cream machine while its in the process of solidifying your ice cream. Be sure to add more ice and salt rocks if they run out to get the ice cream to the desired texture

*Meringue- DO NOT OVERMIX THE MERINGUE! It takes a lot of practice to get the perfect meringue, but good mixing skills will keep your meringue looking and tasting its best. Also, when you put the Baked Alaska in the oven once its all assembled, be sure to look for a golden brownish color on the meringue to know its ready to eat.

*Baked Alaska (in its entirety)- If you don't eat all of the Baked Alaska at once, quickly package some up and freeze to enjoy later!



Those were my tips on perfecting your Baked Alaska, I hope you enjoyed them! :)


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