{"id":847,"date":"2014-10-07T15:55:18","date_gmt":"2014-10-07T21:55:18","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=847"},"modified":"2015-03-30T15:17:08","modified_gmt":"2015-03-30T21:17:08","slug":"coffee-almond-baked-alaska-with-coffee-caramel-sauce","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/coffee-almond-baked-alaska-with-coffee-caramel-sauce.html","title":{"rendered":"Coffee-Almond Baked Alaska with Coffee-Caramel Sauce"},"content":{"rendered":"<p align=\"LEFT\"><em>These are a bit of work &#8211; mostly done ahead &#8211; but man, were they good!<\/em><\/p>\n<p align=\"LEFT\"><b>Sauce Ingredients:<\/b><\/p>\n<ul>\n<li>1 c golden brown sugar<\/li>\n<li>1 \u00bd tsp instant espresso powder or instant coffee powder<\/li>\n<li>\u00bd c heavy whipping cream<\/li>\n<li>\u00bc c unsalted butter (\u00bd stick)<\/li>\n<li>3 Tab brandy, divided<\/li>\n<li>2 Tab dark corn syrup<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Sauce Directions:<\/b><\/p>\n<ol>\n<li>Combine sugar and espresso powder in a medium sauce pan.<\/li>\n<li>Add cream, butter, 2 tablespoons brandy, and corn syrup.<\/li>\n<li>Whisk over medium heat until sugar dissolves.<\/li>\n<li>Increase heat to medium-high and boil until sauce is slightly thickened and reduced to l cup, whisking often, about 8 minutes.<\/li>\n<li>Remove from heat, cool 15 minutes.<\/li>\n<li>Whisk in remaining 1 tablespoon brandy.<\/li>\n<li>Transfer to microwave safe bowl.<br \/>\n<i>(Can be made ahead and kept refrigerated until day of dinner.)<\/i><\/li>\n<\/ol>\n<p align=\"LEFT\"><strong>Crust and Ice Cream Layers Ingredients:<\/strong><\/p>\n<ol>\n<li>2 c coarsely broken amaretti cookies (about 4 oz) (Italian macaroons)<\/li>\n<li>1 c sliced almonds, toasted<\/li>\n<li>2 tsp instant espresso powder or instant coffee powder<\/li>\n<li>3 Tab unsalted butter, melted<\/li>\n<li>3 pts toasted almond ice cream<\/li>\n<li>2 pts coffee ice cream<\/li>\n<\/ol>\n<p align=\"LEFT\"><strong>Crust and Ice Cream Layers Directions:<\/strong><\/p>\n<ol>\n<li>Grind amaretti, almonds, and espresso in a processor.<\/li>\n<li>Add melted butter and 1 tablespoon of sauce.<\/li>\n<li>Blend just until crumbs cling together.<\/li>\n<li>Line (10) 8 oz ramekins with plastic wrap, leaving generous overhang.<\/li>\n<li>Slightly soften almond ice cream in microwave \u2013 about 10 seconds on defrost.<\/li>\n<li>Spoon into ramekins.<\/li>\n<li>Spread ice cream in an even layer over bottom and sides, leaving a hollow in the center.<\/li>\n<li>Freeze until firm, about \u00bd hour.<\/li>\n<li>Sprinkle 1 tablespoon crumb mixture on the ice cream and press gently.<\/li>\n<li>Slightly soften coffee ice cream.<\/li>\n<li>Spoon into hollow center , smooth the top.<\/li>\n<li>Press remaining crust mixture over ice cream.<\/li>\n<li>Cover with plastic.<\/li>\n<li>Freeze until firm, about 2 hours.<br \/>\n<i><b>(<\/b><\/i><i>Can be made ahead and kept frozen until day of dinner.)<\/i><\/li>\n<\/ol>\n<p align=\"LEFT\"><strong>Meringue\u00a0Ingredients:<\/strong><\/p>\n<ul>\n<li>6 large egg whites, room temperature<\/li>\n<li>\u00bd tsp vanilla extract<\/li>\n<li>1 c sugar<\/li>\n<\/ul>\n<p align=\"LEFT\"><strong>Meringue Directions:<\/strong><\/p>\n<ol>\n<li>Using electric mixer, beat egg whites and vanilla in large bowl until soft peaks form.<\/li>\n<li>Gradually add sugar, beating until meringue is stiff, about 5 minutes.<\/li>\n<\/ol>\n<p align=\"LEFT\"><strong>Assembly:<\/strong><\/p>\n<ol>\n<li>Cut 10 squares 5\u201d x 5\u201d of cardboard (I used gift boxes).<\/li>\n<li>Cover them with foil.<\/li>\n<li>Remove top plastic wrap and unmold the ice cream onto the foil squares.<\/li>\n<li>Cover ice cream with meringue, making sure to cover completely (over onto the foil).<\/li>\n<li>Place on a rack on a rimed baking sheet. (They tend to slip around)<\/li>\n<li>Return to freezer until firm about 3 hours.<\/li>\n<\/ol>\n<p align=\"LEFT\"><strong>To serve:<\/strong><\/p>\n<ol>\n<li>Heat oven to 500\u00b0.<\/li>\n<li>Microwave caramel sauce until warm.<\/li>\n<li>Transfer to pitcher to serve.<\/li>\n<li>Bake the Alaskas until meringue is golden brown. Watch carefully, it does not take long.<\/li>\n<li>Serve immediately with caramel sauce.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b>10<\/p>\n<p align=\"LEFT\"><b>Source: <\/b> bon app\u00e9tit Desserts<\/p>\n<p align=\"CENTER\">\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These are a bit of work &#8211; mostly done ahead &#8211; but man, were they good! Sauce Ingredients: 1 c golden brown sugar 1 \u00bd tsp instant espresso powder or instant coffee powder \u00bd c heavy whipping cream \u00bc c unsalted butter (\u00bd stick) 3 Tab brandy, divided 2 Tab dark corn syrup Sauce Directions: &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/coffee-almond-baked-alaska-with-coffee-caramel-sauce.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Coffee-Almond Baked Alaska with Coffee-Caramel Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[23],"tags":[64],"class_list":["post-847","post","type-post","status-publish","format-standard","hentry","category-sweets-other","tag-vpwl-jan-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/847","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=847"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/847\/revisions"}],"predecessor-version":[{"id":2133,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/847\/revisions\/2133"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}