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grapefruit sorbet

Meyer Lemon Sorbet Baked Alaska

Lemon Sorbet Baked Alaska


It’s completely cliche but it’s always good to do as much as you can when you can so that when the unexpected strikes, you can let it ride and take a breather in a way. I started this post about Meyer Lemon Baked Alaska at the same time I was publishing the last one thinking I was just going to write down the recipe while it was fresh in my head and finish it later, probably on Monday or Tuesday. I should have listened to my brain screaming "Murphy’s Law" loud and clear while I turned on the radio instead.

Of course the unexpected happened. A spider found my right eye very appetizing one night and decided to have a go at it. I am allergic to spider bites. I know, it’s not a life threatening disease and the Earth did not shake when it happened, but eh! that’s my latest adventure!

When I mean "allergic" I am not exaggerating. Ask my friend Jen about the last time I got bit. We were emailing back and forth and I got back from walking the dog only to discover 30 minutes later that my ankle was 3 times its original size. I was home alone and she kept checking on me although it was getting late. She is the best emergency nursing blogger out there! You can imagine that when my eye saga started on Sunday, she was not really shocked to find out it was another spider bite: "aaaah, a spider bite. those little jerks. they LIKE you :)"…Nice.

Lemon Sorbet Baked Alaska


The eye doctor said that it was probably because my blood was pure sugar by now. If he was trying to score a box of macarons, he was seriously out of luck! So short of working/baking/typing/working, I was just enjoying digging my spoon in Meyer lemon sorbet in baked meringue goodness. At least my fingers weren’t busy thinking about rubbing my eye and I occupied them with another much more fun activity like eating. Nah! (no worries, it’s all getting better now)

I don’t usually make Baked Alaskas for us but a former patron asked if I could come up with a dessert for a small gathering of international students she was hosting. When someone hires me for an event, whether big or small, I do a little bit of research before suggesting a few options. Beside the total number of guests, I like to know about dietary restrictions, likes and dislikes and especially countries of origins and different cultures if any.

Why? I find that it brings a smile on people’s face a lot more times to eat something that makes them jump in a "Oh my! It’s been ages since I have had this". They also love to share with their neighbor or the whole table some family stories or cultural differences. This, to me is a job well done. No one just ate desserts but there were memories associated with it as well as the sharing of information and personalities. Listening to the person next to you is such a personal enrichment at the same time. I am a geeky research freak, what can I say?!

Lemon Sorbet Baked Alaska


So why, with a group of international students did I chose to make Baked Alaskas? Well, thanks to Wikipedia which pointed it out in better terms than I could: no one knows for sure its country of origin. China? Scandinavia? Norway? France? Perfect to serve to a multi national bunch of hungry students!


I went with lemon sorbet instead of ice cream because I knew the rest of the meal was rather on the heavy side (huge spread of small bites from all over the world). To keep homemade sorbet from getting icy and retain a velvety texture after a couple of days in the freezer, I add some simple syrup or honey to the base before churning it. Does its magic trick every time! The baking part of the meringue once each cake is covered with it can be done in the oven but it was pretty hot at my friend’s house that I used a blow torch instead of turning the heat a notch higher.

One year ago: Cassata Sicilian

Meyer Lemon Sorbet Baked Alaska:

Notes: prepare the cake and sorbet in advance as you will need to use the Italian meringue fairly quickly or it will tend to look "gritty" if applied later. You can apply the Italian meringue and freeze your cakes until ready to use your blow torch or oven (no longer than a day or two otherwise the Italian meringue has a tendency to start "liquifying").

Makes 8

For the lemon poppy seed cake base:

1 1/2 cups (185gr) all purpose flour
1 cup (200gr) sugar
1 tablespoon (14gr) baking powder
1/4 (1.5gr) teaspoon salt
1/2 cup egg whites (about 3-4)
3/4 (175ml) cup milk
1/4 cup (62.5ml) lemon juice
grated zest of one lemon
1 tablespoon (9gr) poppy seeds
2 oz (60gr) unsalted butter, melted and slightly cooled
2 oz (60gr) extra virgin olive oil (the fruitier the better)

For the Meyer lemon sorbet:
2 cups (500ml) freshly squeezed Meyer lemon juice (or regular)
1 cup (100gr) sugar
4 cups (1 liter)water
2 tablespoons mild honey

Prepare the cake base:
Preheat oven to 300F and position a rack on the center. In a bowl, combine all the dry ingredients for the cake. Set aside. In a separate bowl combine the egg whites and the milk. Make a well in the center of the flour mix and slowly add in the egg white mixture while stirring with a whisk. Add in the poppy seeds, the melted butter and oil. Mix with a whisk until smooth. Line a quarter sheet pan or a 9×13 inch pan with parchment paper, lightly spray with cooking spray and pour in the batter. Bake for 20 minutes or until a toothpick inserted in the center comes back clean. Let cool completely.

Prepare the Meyer lemon sorbet:
In a saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Add the honey and let cool to room temperature.
Pass the lemon juice through a sieve to remove the pulp and add it to the sugar syrup, stirring well to blend.
Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer to a container and freeze until firm before serving.

For the Italian Meringue frosting:
1 cup (200gr) sugar
2 tablespoons water
100gr egg whites (4 to 5)

Place the sugar and water in a heavy medium saucepan over high heat and let the sugar dissolve and boil to 238F. In the meantime, in the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on medium speed. Once the sugar syrup is at the right temperature, slowly pour it over the beaten egg whites on medium-low speed. Increase the speed to high and let the meringue get glossy and completely cooled before using.

To assemble:

Cut out eight 3-inch rounds to fit your cake rings. Cut each cake round in half horizontally. Line 8 cake rings with parchment paper or rhodoid (pastry film, but cut sheet protectors work well too), and place one half cake base at the bottom. Place the cakes on baking tray. Fill each cake ring with about 1/2 cup of lemon sorbet and top with another round of cake. Freeze for at least 30 minutes before applying the meringue. When ready, unmold and frost with the meringue.
If you do the "baked" part in the oven: set your oven on broil at the highest setting and watch carefully.
If using a blow torch: well that’s easier but make sure to have a clear area to work with to prevent burning other things on your countertop (and this is experience speaking!).

A Daring Baker’s Tuile Frenzy

Nougatine Tuiles With Star Anise Mousse


Sometimes I feel B. thinks I am crazy. Often, I know B. thinks I am crazy. Prime example this month was when he walked in the kitchen one day and saw all countertops covered with all sorts of tuile (twea-l) cookies. Traditional dough tuiles, nougatine tuiles, chocolate tuiles, mousses and sorbets of all sorts, tuile cones, tuiles cups, tuiles cannoli… He looked at me puzzled and said "I thought you said you did not know what you wanted to do with the Daring Bakers' challenge". I looked up and exclaimed "well, I could not decide which one to do so I made them all. Hungry?!"

This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Yes, this month we could chose from 3 different recipes to make the tuile cookies and we had complete freedom for the choices of filling. I like tuiles. A lot. I like making them. A lot. After the initial "which one to do"…I ended up making them all. It started with the simple tuile cones and throughout the day I found myself coming up with more combinations, shapes for the tuiles to accommodate all the sorbets and mousses I had in the freezer. Talk about one good January freezer cleaning!! You know, like when you need more bread for your cheese, then more cheese for your bread, and so forth and so on….

Sugar Tuiles And Tuile Leaves With Grapefruit Sorbet


Let’s see…. I started with the nougatine recipe as my own little wink at a New Year’s Eve dessert at the restaurant years ago where I had decided to serve nougatine cornucopias filled with different sorbets. It was pouring rain and a 100% humidity and as the day was unfolding so where my cornucopias. I was checking on them as if they were my first born. This time, I waited for a dry day and made nougatine cups that I filled with a vanilla and star anise mousse (first picture).

Sugar Tuiles With Mixed Berry Sorbet And Vanilla Bean Mousse


I made another sugar tuile recipe to make poppy seed cones for raspberry-strawberry sorbet, and swirled cocoa and vanilla cones dipped in chocolate and filled with a vanilla bean mousse ( same recipe as the one with the star anise but without the spice this time). Then I made a leaf stencil and layered the leaves wiht a grapefruit sorbet and topped with a piece of candied grapefruit. I had extras so I filled shot glasses with the the berry sorbet and topped them with a poppy seed cone.

Nougatine Cannoli With Vanilla Mousse


I had some nougatine dough left in the fridge so I went ahead and made nougatine cannoli that I filled with the remaining vanilla bean mousse. These were so thin they almost shattered in between your fingertips…but absolutely delicious!

Bailey's Cream and Chocolate Tuiles


Finally I tempered some dark chocolate and made the chocolate tuiles to go alongside a simple Bailey’s cream.

Now you understand why I sometimes get "the look" but I also get another one from the neighbors when I tell them to come over for desserts!!

Recipe for Nougatine Tuiles, adapted from Michel Roux’s Finest Desserts
125 grams sliced almonds
165 grams sugar
15 grams butter (optional)
1/2 tablespoon oil (vegetable, sunflower, peanut)

Preheat oven to 350F.
Spread the almonds on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, stirring gently and continuously with a spatula, until it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute, then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheet
Place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. Work with one piece at a time, of a size appropriate to the shape you want. Roll out each piece on a warm, lightly oiled baking sheet or lightly oiled marbled surface. It is essential to work quickly, since the nougatine rapidly becomes brittle. Heat the nougatine in a microwave oven for a few seconds only to soften it if needed. Roll the nougatine into the appropriate thickness for your desired shape, but never thicker than 1/8 inch or 3 mm. Quickly cut out your chosen shapes using cookie cutters, or the blade or heel of a chef’s knife. To mold the nougatine, drape it very rapidly over the mold so that it follows the shape and contours. Leave until completely cold before removing from the mold. Or, cut out and using your fingers or a knife, push into folds or pleats… use as a basket, twirl round a knitting needle..Nougatine based shapes can be made two or three days in advance, Keep them in a very dry place and do not fill with something like a mousse more than 2 hours prior to serving.

Recipe for Vanilla Star Anise Mousse:
3 egg yolks
pinch of salt
1/2 tablespoon (3.5gr) powdered gelatin + 2 tablespoons water
100ml water
1 /2 cup (100gr) sugar
1 star anise
1 cup heavy cream
1 teaspoon vanilla bean paste

In the bowl of a stand mixer, whisk the egg yolks and the salt. In a small bowl, sprinkle the gelatin over the water, set aside. Combine the remaining water, sugar and star anise in a heavy saucepan. Cover and bring to a rapid boil over medium high heat (prevents crystallization of the sugar on the side of the pan). Once boiling, uncover and cook the syrup reaches 238F. Remove the star anise and pour the syrup in a container with a spout, it will be easier to add the to the yolks. Pour the syrup slowly and into a steady stream into the egg yolks with the machine running on medium high. Melt the gelatin in the microwave for 10 seconds or into the (now empty) saucepan until dissolved. Add it to the yolk mixture and continue to whisk on medium high until it triples in volume and cools to room temperature. In a separate bowl, whip the heavy cream to soft peaks with the vanilla paste. Gently fold the egg yolk mixture into the whipped cream and use immediately.

Vanilla Tuiles, adapted from Bo Friberg’s The Professional Pastry Chef:

4 ounces unsalted butter, softened
4 ounces powdered sugar, sifted
1/2 cup egg whites, at room temperature
1 teaspoon vanilla extract
4 ounces all purpose flour, sifted

Cream the butter and powdered sugar together in a stand mixer fitted with the paddle attachment. Add the egg whites and vanilla and beat until just coming together. Add the flour to the butter mixture and mix until incorporated. Do not overmix. Use right away or store in the refrigerator, taking it out 30 minutes before you plan to use it.
Cut out two 4 inch round stencils in a piece of card stock paper and place them on a parchment lined baking sheet. Spread a little of the batter over the stencils, carefully lift the card stock paper, and bake 5-8 minutes at 350F until the edges are just getting golden brown.
To make cocoa swirls, take about one tablespoon of the batter and add one teaspoon of sifted cocoa powder and mix thoroughly. Pipe dots and swirl them around with a toothpick on the tuiles before they go in oven.
Shape the tuiles around a couple of cones or Bismarck tubes. Let cool completely before storing in an airtight container.

Recipe for Grapefruit Sorbet:

2 cups (500ml) freshly squeezed pink grapefruit juice
1 cup (100gr) sugar
4 cups (1 liter)water
2 tablespoons vodka (optional)

In a saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Add the vodka (if using)and let cool to room temperature.
Pass the grapefruit juice through a sieve to remove the pulp and add it to the sugar syrup, stirring well to blend.
Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer to a container and freeze until firm before serving.

Chocolate Tuiles, adapted from Michel Roux’s Finest Desserts

9 oz/250 grams dark or white couverture or best-quality bittersweet chocolate, chopped

Temper the couverture. Place the template on a sheet of rodoïde (or use a clean sheet of sturdy plastic such as a folder) and fill with about 1 tbs of the mixture. Repeat the process a little distance away from the first one. As soon as you have 5 tuiles fit, slide them onto a mold or rolling pin (side of a glass) to curve. Let cool completely, lift tuiles off the plastic only after the chocolate has set and just before serving, so that they keep their shine.

Bailey’s cream:

4 oz (120gr) mascarpone cheese, at room temperature
2 tablespoons (20gr)sugar
1/4 cup Bailey’s Irish cream
75 ml. heavy cream

In a large mixing bowl, whisk the mascarpone with the sugar until light. Whisk in the liqueur. Whip the heavy cream to medium stiff peaks, and fold into the mascarpone. Divide among ramekins or glasses and serve with the chocolate tuiles.

Please visit the other Daring Bakers to see their take on the challenge!