Best Blueberry Sorbet For Baked Alaska Bombe Recipes

VANILLA-RASPBERRY BAKED ALASKA

Steps:

• Dacquoise: Preheat oven to 200 degrees. Use a pencil to trace six 3 1/2-inch-diameter circles on a piece of parchment. Turn over parchment and place on a rimmed baking sheet. Using a food processor, finely grind almonds. Transfer to a small bowl and whisk in confectioners' sugar. In a stand mixer fitted with the whisk attachment, beat together egg whites and salt until frothy. Continue beating on high speed while gradually adding superfine sugar until stiff peaks form, about 5 minutes. Remove bowl from mixer and gently fold almond mixture into meringue. Transfer to a piping bag fitted with a 1/2-inch plain round tip. Use a small amount of meringue to adhere prepared parchment to each corner of baking sheet. Pipe rounds of meringue using traced circles as a guide, starting at outer edge of each circle and moving toward center. Bake until firm and dry, 1 1/2 to 2 hours. Let cool completely on sheet.
• Filling: Line six 4-inch bowls with plastic wrap and freeze until chilled, at least 20 minutes. Spread about 6 tablespoons sorbet into each bowl, pressing firmly into bottom to create a smooth surface and prevent air pockets. Freeze until solid, about 1 hour. Spread about 1/2 cup ice cream evenly over sorbet in each bowl, pressing firmly to create a smooth surface and prevent air pockets. Place one dacquoise round, top-side down, on ice cream, pressing gently to adhere. Wrap overhanging plastic over the top and freeze until solid, at least 4 hours and up to overnight.
• Unwrap plastic on top of bowls (dip exterior of bowls in warm water to loosen, if necessary). Invert bowls onto a rimmed baking sheet, remove plastic wrap, and refreeze until ready to serve.
• Meringue Topping: Just before serving, combine egg whites and sugar in the heatproof bowl of a stand mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch. Transfer bowl to mixer fitted with the whisk attachment and beat until stiff, glossy peaks form, about 5 minutes. Transfer to a piping bag fitted with a 3/8-inch plain round tip (such as Ateco #804); decoratively pipe meringue over each bombe to cover. Lightly brown meringue all over with a small kitchen torch. Serve immediately.

SUMMER BERRY BAKED ALASKA

Steps:

• Simmer blackberries, sugar, and 1/4 cup water in a medium saucepan over medium-high heat until the blackberries are soft and very saucy, about 5 minutes. Remove from the heat, stir in the lemon juice and zest. Pour into a pie plate and let cool to room temperature.
• Spray a 3 1/2-quart metal or glass bowl with cooking spray and line with plastic wrap, leaving a 1-inch overhang over the edge of the bowl.
• Spread 2 cups of vanilla ice cream over the bottom of the bowl. Use a large piece of plastic wrap to press the ice cream down into the bowl. Dip both sides of half the angel food cake in to the blackberry syrup (like you do with French toast) and arrange, on top of the ice cream, tearing pieces of cake as needed to cover in a flat layer. Top with any remaining sauce.
• Spread the raspberry sorbet over the angel food cake. Use a large piece of plastic wrap to press down the sorbet. Flatten with a spatula and top with the remaining angel food cake slices, tearing pieces of cake as needed to cover in a flat layer. Fold the overhanging plastic over top and gently press down. Freeze until hard, at least 4 hours up to overnight.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with an electric mixer at medium-high speed until foamy, about 2 minutes. Increase the speed to high, gradually add the sugar and whip until the whites hold stiff peaks and the sugar has dissolved, 5 minutes more. Invert the ice cream cake onto a parchment-lined baking sheet, remove the plastic wrap. (If the cake is difficult to remove, let the bowl stand overturned until it slips out easily, about 5 minutes.) Spread the meringue evenly over the sides, but slightly thicker on top. Use the back of a spoon to make large swirly peaks. Freeze 3 hours or up to 2 days.
• Preheat the oven to 500 degrees. Bake the dessert until the meringue is browned, 3 to 5 minutes. Alternately, use a small torch to brown the meringue all over. Use two large spatulas to transfer the baked Alaska to a large serving plate, cake stand or cutting board. Slice into wedges.

BAKED ALASKA

Steps:

• Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
• Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
• Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
• Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.