Ingredients
CRUST
1 1/2 cup mint-chocolate chips, nestles
3 tsp butter
1 1/2 cup chocolate wafer crumbs
FILLING
1 cup mint-chocolate chips, nestles
2 tbsp corn syrup
2 tbsp heavy cream
3 pt vanilla ice cream, softened
MERINGUE
4 each egg whites, large
1/2 tsp cream of tartar
3/4 cup sugar
Directions
CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate
chips and butter. Stir until chips are melted and mixture is smooth.
Add chocolate wafer crumbs; stir until well blended. Press into
bottom of 9-inch springform pan; freeze until firm. FILLING: Combine
over hot (not boiling) water, remaining 1 cup of chips, corn syrup,
and heavy cream. Stir until chips are melted and mixture is smooth.
Cool to room temperature. In a large bowl, whip the ice cream until
smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high
in center and leaving 3/4-inch edge. Using spatula, smooth to form
dome. Freeze until firm. Remove sides of pan. Preheat oven to 450
degrees F. MERINGUE: In a large bowl, combine egg whites and cream of
tartar; beat until soft peaks form. Gradually add sugar, beat until
stiff peaks form. Spread meringue over ice cream and crust to cover
completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6
minutes or until lightly browned. Serve IMMEDIATELY !
Servings: 12 servings
Chocolate Mint Baked Alaska Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Historians have tracked the existence of recipes back into antiquity, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, in the main part, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into starters, main course and afters, a very modern way of dining. Aspicius also recounts how the chefs of Roman times used many aromatic flavors, including some familiar names for example basil, mint and asafoetida. As our culinary historical trip moves to more modern times there are a couple of books which appeared in the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the spicy food that we all know today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of that time. In the 15th century, the Crusaders brought back a variety of foods and herbs from Arab countries, including spices like parsley and basil. These new foods and spices was responsible for a torrent in manuscripts on cookery, most of which are now in private cookery archives. Over the next few centuries, the powerful families of Europe strove to serve the most exotic meals, and as a consequence, the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down recipes common in their social group. By the arrival of the twentieth century, recipe publications were greatly in demand mostly as a result of more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Chocolate Mint Baked Alaska recipe.
