Celtic Week: Irish Cooking

Next up on Celtic Week: Irish cooking!
So, what are we cooking? An Irish American dessert called Irish Coffee Baked Alaska.

Joining me to help with the cooking is my good friend Kait Davis!
And by “helping with the cooking” I mean, she cooks while I film.
Because, let’s face it, I’m not sure if I could cook to save my life.
Chef Kait to the rescue!

The Recipe: Irish Coffee Baked Alaska
(From Irish Cooking by BrandName Recipes)

Makes 4 servings

2 cups vanilla ice cream, softened
2 cups coffee ice cream, softened

CAKE
2/3 cup sugar
3 eggs, separated
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
2 tablespoons Irish cream liqueur

MERINGUE
4 egg whites
1/2 cup sugar
3 tablespoons Irish whiskey

1. Preheat oven to 350 F. Line 4 (1-cup) ramekins with plastic wrap. Place 1/2 vanilla ice cream in each ramekin. Top with 1/2 cup coffee ice cream. Fold plastic down on top of ice cream. Freeze 4 hours or until firm.

FOR CAKE
2. Line 13×9 inch baking pan with waxed paper. Beat sugar and eggs yolks in medium bowl with electric mixer at high speed 4 minutes or until pale and thick; set aside. Beat egg whites in clean medium bowl at high speed until stiff peaks form. Sift flour, cocoa and cornstarch into yolk mixture; stir gently until blended. Fold in egg whites. Carefully spread mixture into prepared baking pan. Bake 10 minutes or until cake springs back lightly when touched. Cool completely in pan on wire rack. Cut cake into 3-inch rounds with cookie or biscuit cutter. Place rounds on top of ice cream in ramekins. Brush rounds with liqueur. Freeze until ready to top with meringue.

FOR MERINGUE
3. Preheat oven to 525 F. Beat egg whites in clean medium bowl at high speed until foamy. Slowly add sugar, beating until stiff, glossy peaks form.
4. Remove desserts from ramekins using plastic wrap. Discard plastic wrap. Place desserts, cake side down, on baking sheet. Spread 2/3 cup meringue over each dessert, working quickly to prevent ice cream from melting. Bake 2. minutes or until meringue is golden.
5. Heat whiskey in small skillet over low heat 1 minute. Do not boil. Using long-handled match, ignite whiskey. Carefully pour over each dessert. Allow whiskey to burn out; serve immediately.

Cook along with us!
Our cooking show:

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Now, sit down, relax, and enjoy your dessert!

Check back tomorrow for another Celtic Week video!
Happy days,
Stephanie Oplinger

http://www.soarts.net

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