Baked Alaska with Pancakes, Strawberry Jelly, and Orange Curd
Baking and Desserts | American cuisine
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
3
Description
Baked Alaska with Pancakes, Strawberry Jelly, and Orange Curd
Ingredients
- Chestnut puree - 8.8 oz
- Sugar - 4.6 oz
- Gelatin - 4 pieces
- Oranges - 1 piece
- Whole egg - 2 pieces
- Butter - 2.3 oz
- Wheat Flour - 2.8 oz
- Egg white - 1 piece
- Milk - 6 fl oz
- Vegetable Oil - 2 tablespoons
- 10% cream - 3 fl oz
- Cointreau - 1 tablespoon
- Powdered Sugar - 1 tablespoon
- Egg white - 3 pieces
- Salt - a pinch
Step by Step guide
Step 1
For the strawberry jelly, line a 23x15 cm mold with plastic wrap. Soak the gelatin in a small amount of cold water. Place one-third of the strawberry puree along with 40 grams of sugar in a saucepan, heat over low heat, stirring until the sugar dissolves. Bring to a boil, remove from heat, and add the gelatin along with the soaking liquid. Add the remaining puree, mix well, and pour into the prepared mold. Refrigerate until the jelly sets.
Step 2
For the orange curd, zest the orange and squeeze the juice. Combine them in a bowl with the egg yolks and 40 grams of sugar, place over a pot of boiling water and cook until thickened, about 10 minutes. Remove the bowl from the water bath and stir in the chopped butter. Cover the curd with plastic wrap and refrigerate until use.
Step 3
For the pancakes, mix the flour with 1 teaspoon of sugar and a pinch of salt. Make a well in the center and pour in the lightly beaten egg. Whisk, starting from the center and gradually incorporating more flour from the edges of the bowl. Add the milk in a thin stream while continuing to mix. Stir in 2 teaspoons of oil, cover the batter, and let it rest for about an hour.
Step 4
Pour the remaining oil into a bowl. Using a pastry brush, apply a thin layer to a 20 cm skillet and heat well. Using a ladle, pour a small amount of batter, spreading it into a thin layer in the skillet. Cook for 1 minute, flip the pancake, and let it brown on the other side. Repeat with the remaining batter.
Step 5
For the orange whipped cream, whip the cream with the powdered sugar until stiff peaks form, then add the liqueur and whip again.
Step 6
Using a pastry cutter, cut circles from the pancakes and the strawberry jelly. Place a cooking ring of the same diameter as the cutter in the center of a serving plate. Place a pancake circle at the bottom, spread a thin layer of orange curd on it, cover with another pancake circle and a disc of jelly, then place another pancake circle and spread a thin layer of whipped cream on top. Repeat the layers in reverse order. Carefully remove the cooking ring. Prepare the remaining portions in the same way.
Step 7
For the meringue, beat the egg whites with a pinch of salt at medium speed until soft peaks form, gradually add the remaining sugar (about 3 tablespoons), increase the speed, and continue beating until stiff peaks form.
Step 8
Cover the dessert preparations with meringue, and lightly 'torch' it with a culinary torch. Garnish the plate with fresh strawberries and serve immediately.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.