Baked Alaska
 Baked Alaska at Delmonico's in New York City's Lower Manhattan | |
| Alternative names | glace au four, omelette norvégienne (Norwegian omelette), omelette surprise, debil sibérienne (Siberian omelette) |
|---|---|
| Course | Dessert |
| Main ingredients | strawberry cake, sponge cake or Christmas pudding, and meringue |
| Variations | Bombe Alaska, flame on the iceberg |
Baked Alaska, also known as Bombe Alaska, omelette norvégienne, omelette surprise, or omelette sibérienne depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue. The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or Christmas pudding, and topped with meringue. After having been placed in the freezer, the entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue but not long enough to begin melting the ice cream.[1] Another common method of browning the meringue is to torch the dessert, sometimes even lighting it on fire for presentational purposes. Origins of Baked Alaska- Charles Ranhofer, a Parisian pastry chef working at New York’s famous Delmonico’s restaurant, introduced it circa 1867, either to celebrate or to poke fun at New York senator William H. Seward’s purchase of Alaska from the Russians, which was widely ridiculed at the time. Ranhofer called his dessert 'Alaska, Florida', to reference the combination of cold and hot components. It consisted of banana ice cream on a walnut spice cake, with the exterior meringue torched golden brown – just as it’s still served at Delmonico’s today.
Etymology
[edit]The name "baked Alaska" was supposedly coined in 1876 at Delmonico's, a restaurant in New York City, to honor the acquisition by the United States of Alaska from the Russian Empire in March 1867.[1] However, the restaurant's original recipe was called "Alaska Florida" (suggesting extremes of cold and heat), not "Baked Alaska".[2]
The dish is also known as an omelette à la norvégienne, or "Norwegian omelette", which similarly refers to the cold climate of Norway.[3] During the Paris World's Fair in 1867, the chef of the Grand Hôtel decided to create a "scientific dessert" by using Benjamin Thompson's discovery of the low thermal conductivity of egg whites. Thompson lived in Bavaria at the time of his discovery, and as the chef thought Bavaria was in Norway, he decided to name the dish "Norwegian omelette".[4][5]
Variations
[edit]In 1969, the recently invented microwave oven enabled the Hungarian gastrophysicist Nicholas Kurti to produce a reverse baked Alaska (also called a "Frozen Florida")—a frozen shell of meringue filled with hot liquor.[6]
A variation called Bombe Alaska calls for some dark rum to be splashed over the baked Alaska. The whole dessert is flambéed while being served.[7]
Flame on the iceberg is a popular dessert in Hong Kong that is similar to baked Alaska. The dessert is an ice cream ball in the middle of a sponge cake, with cream on the top. Whisky and syrup are poured over the top and the ball set alight before serving.[8][unreliable source?] Decades ago, the delicacy was served only in high-end hotels, but today it is commonly served in many Western restaurants and even in some cha chaan teng. [citation needed]
-
A bombe Alaska which has been flambéed with alcohol at a restaurant in Singapore -
-
Toasted meringue of a baked Alaska at a restaurant in Winston-Salem, North Carolina -
A cherry baked Alaska
.jpg)
See also
[edit]
- Bananas Foster
- List of desserts
- Bombe glacée – similar to a baked Alaska, but typically using chocolate coating instead of meringue for the outer layer
- Fried ice cream
References
[edit]- ^ a b "Baked Alaska". Foodreference.com. Archived from the original on 17 June 2016. Retrieved 27 August 2016.
- ^ Hubbell, Diana (18 May 2023). "Meet Baked Alaska's Prototype, 'Alaska, Florida' - Gastro Obscura". Retrieved 21 August 2023.
- ^ John Ayto (1990). The Glutton's Glossary: A Dictionary of Food and Drink Terms. London; New York, N.Y.: Routledge. p. 14. ISBN 978-0-415-02647-5.
- ^ "L'omelette norvégienne : un parfum d'Alaska – Ça m'intéresse". Ça m'intéresse – La curiosité en continu (in French). 2016-12-30. Retrieved 2019-08-03.
- ^ "Histoire de l'omelette norvégienne". Du sacré au sucré (in French). 2010-02-01. Archived from the original on 2019-08-03. Retrieved 2019-08-03.
- ^ Martin Lersch. "Molecular gastronomy: History". Khymos. Archived from the original on 1 May 2016. Retrieved 1 May 2016.
- ^ Geoff Jansz (19 September 2013). "Bombe Alaska". Burke's Backyard. Archived from the original on 6 March 2016. Retrieved 6 March 2016.
- ^ Gorilaz (23 June 2009). "另类雪糕 冰山大火/火焰雪山". Flyker.cn (in Chinese). Archived from the original on 4 March 2016. Retrieved 4 March 2016.
Further reading
[edit]- Ayto, John (2002). "Baked Alaska". An A–Z of Food and Drink (new ed.). Oxford: Oxford University Press.
- Olver, Lynne (8 February 2015). "Baked Alaska". The Food Timeline. Archived from the original on 19 August 2016.
External links
[edit]
The dictionary definition of baked alaska at Wiktionary
