Blueberry Sorbet Baked Alaska

By Chef Eddy Van Damme

Prep Time:

30m

Bake/Cook Time:

1h 20m - 1h 50m

Yield:

10-12 servings

Plan for:

Sorbet freezing time

Countless French desserts are made with a combination of sorbet with meringue for a good reason - the combination is irresistibly delicious. This Blueberry Sorbet Baked Alaska is no exception. Full of tasty blueberries and airy meringue, the combination of crunchy and cold is a sure-fire winner. (Gluten-free and fat-free too!)

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Meringue Layers

3/4 cup (about 6 large egg whites) no yolk traces!
3/4 cup + 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons vanilla extract

Blueberry Sorbet

1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
2 cups water
1/3 cup corn syrup
1/3 cup lemon juice
5 cups frozen blueberries

Meringue Frosting

4 large egg whites
1 cup Imperial Sugar Extra Fine Granulated Sugar

Directions

Preheat oven to 210°F.
Draw 3 circles the same size as a springform pan onto parchment paper and place on cookie sheets. (Flip parchment paper upside down so there will be no contact of food with ink.) Set aside.
In a mixing bowl, whip egg whites and 3/4 cup sugar until very stiff. Depending on mixer used, this can take 10+ minutes.
Stop whipping. Using a rubber spatula gently fold 3/4 cup sugar and vanilla into stiff whipped egg whites.
Drop meringue evenly onto 3 circles. Spread flat and round with an offset spatula or a spoon; make sure to keep meringue about a 1/4- to 1/2-inch away from drawn circle mark. This is very important as meringue will expand a little, and it needs to fit into a springform pan.
Place in oven. While baking, open oven at least 8 times for about 5 seconds at a time. This will ensure that trapped steam can escape, and that meringue is crisp and dry when finished baking. The meringue is ready when it's crisp and sounds hollow when tapped on the bottom. This will take between 120 and 150 minutes. Do not worry about over-baking; it cannot burn.
Once cooled, place meringue circles in an airtight food storage bag.
When meringue is almost done baking, start to prepare blueberry sorbet. Bring sugar, water and corn syrup to a boil. Remove from heat.
Place blueberries in a blender and pour hot liquid onto blueberries. Puree to a very smooth mixture. Add lemon juice.
Pour in a bowl and set bowl on ice to chill mixture as cold as possible. This is important as a very cold mixture will churn faster. Faster churning equals smoother ice cream or sorbet.
Churn according to ice cream manufacturer's directions.
Ensure that meringue layers will fit into springform pan. Carefully trim meringue edges if needed using a serrated knife.
Place a meringue layer into a springform pan.
Scoop 1/2 of blueberry sorbet onto meringue and smooth evenly flat. Cover with a second meringue layer and fit another meringue layer on top. Finish with remaining sorbet and last meringue layer. Place in freezer.
For meringue frosting, place egg whites and sugar into a mixing bowl. Place over a double boiler and whip mixture to 145°F.
Remove from heat and use an electric mixer to whip until a stiff and thick meringue.
Remove frozen cake from pan and frost cake, return to freezer.
Right before serving, place Baked Alaska in a 500°F oven just until lightly browned or use a blowtorch to brown meringue.
Serve immediately and freeze leftovers.