Minty Lime Baked Alaska
- 6 ounces angel food cake, sliced 1 inch thick
- 1 pint lime sorbet, softened
- 1 tablespoon finely chopped mint
- 1 tablespoon light rum
- 1/2 teaspoon finely grated lime zest
- 4 large egg whites, at room temperature
- 1/2 cup superfine sugar
- Line the bottoms of four 3/4-cup ramekins with angel food cake; cut the cake as necessary to cover the bottoms evenly.
- Patch any empty spots.
- Spoon the sorbet into a chilled bowl.
- Stir in the mint, rum and lime zest.
- Scoop the sorbet into the ramekins and smooth the surfaces.
- Freeze until firm, 1 1/2 hours.
- In a large bowl, using a handheld electric mixer, beat the egg whites at medium speed until stiff peaks form.
- Gradually beat in the sugar, then increase the speed to high and beat until the whites are glossy.
- Run a knife around the rims of the ramekins and turn the sorbet cakes out onto a work surface.
- Using a spatula, transfer them to a baking sheet, cake side down, at least 4 inches apart.
- Spread a generous amount of the meringue all over the sorbet cakes.
- Freeze the cakes until firm, 1 hour.
- Preheat the broiler and position a rack 6 inches from the heat.
- Broil the baked Alaskas for about 2 minutes, shifting the pan constantly for even browning.
- Carefully transfer to plates and serve.
angel food cake, lime sorbet, mint, light rum, lime zest, egg whites, sugar
Taken from www.foodandwine.com/recipes/minty-lime-baked-alaska (may not work)