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
Written recipes as a concept can be tracked way back into distant history, in fact as far back as the ancient Egyptians, and potentially, even further back. Interesting though that is, these, old recipes were just very basic pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians is a collection of ancient tablets in ancient Sumerian which recount 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 those who drank it feel exhilarated and blissful. Closer to modern times, there are a couple of recipe books dating from the 1300s : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that is popular today, but instead recipes for the types of food cooked for the rich and powerful. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from the East, including spices such as parsley, basil and rosemary. These new foods and spices caused an explosion in recipe publications, many of which are kept safe in private libraries. During the succeeding few centuries, the powerful families of Wesstern Europe competed to serve the most exotic banquets, and as a result chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. By the time we get to the twentieth century, recipe publications were highly popular mostly due to increased literacy, increased leisure time and having more money. Like it or not, the introduction of TV brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chocolate Mint Baked Alaska recipe.
