Well, I never thought of putting ice-cream into a hot oven, but this month it was time to try something daring. Yup, it's Daring Bakers' time again. This month challenge was to make a Baked Alaska. A Baked Alaska is a dessert which contains of a cake base, in this case a totally yummy brown butter cake, this is topped with ice cream. Then the whole cake is spread with meringue, which serves as an insulator, when the cake is put in the oven.
For the ice-cream I made a Blueberry-Ricotta ice-cream. We were lucky the other day, when we took a hike to find a huge patch of wild blueberries. There were endless bushes of ripe and juicy berries, and in no time we had filled our basket. Those wild berries have a lot of flavor and made the ice-cream really stand out.
The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.