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The Casserole Queens are making some individual baked Alaska treats and a minty cocktail classic in their fun send up to 50s retro style!
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Individual Baked Alaska
1 quart chocolate fudge brownie ice cream, softened
6 individual pound cakes rounds, 3-inches in diameter
4 tablespoons strawberry preserve
2 tablespoons mini chocolate chips
4 large egg whites, at room temperature
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon vanilla extract
1.Scoop 6 small scoops of ice cream, 2 inches in diameter, and place in freezer on a sheet tray lined with parchment paper. Allow to freeze completely overnight or for at least 3 hours.
2.In the center of each pound cake spread 2 teaspoons of strawberry preserve. Top the preserve with 1 teaspoon each mini chocolate chips.
3.Over a double boiler whisk together the egg whites, sugar and cream of tartar until the sugar dissolves and the whites are warm to the touch. Transfer the meringue to the bowl of a stand mixer fitted with the whisk attachment, and whip on high speed until stiff, glossy peaks form. Add vanilla and mix until combined.
4.Place one ice cream scoop on top of each prepared pound cake round and frost completely with the meringue. Using a torch toast the meringue until golden brown all over. Serve immediately.
Serves 6
Grasshopper Cocktail
3/4 ounce green crème de menthe
3/4 ounce white crème de cacao
3/4 ounce vodka
Ice
1.In a cocktail shaker combine all the ingredients with ice. Shake well, strain into a cocktail glass and serve.
Makes 1 cocktail
