||It has been suggested that Flame on the iceberg be merged into this article. (Discuss) Proposed since March 2014.|
Banana Baked Alaska
|Glace au four, omelette à la norvégienne, Norwegian omelette, omelette surprise|
|Place of origin:|
|France or United States or China|
|Region or state:|
|Paris or New York|
|Meringue, pistachio ice cream, sponge cake or Christmas pudding|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
Baked Alaska (also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise) is a dessert food consisting of ice cream and cake topped with browned meringue.
The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm the meringue. The meringue is an effective insulator, and the short cooking time prevents the heat from getting through to the ice cream.
The name 'Baked Alaska' was coined at Delmonico's Restaurant by their chef-de-cuisine Charles Ranhofer in 1876 to honor the recently acquired American territory. Both the name 'Baked Alaska' and 'omelette à la norvégienne'/'Norwegian omelette' come from the low temperatures of Alaska and Norway.
February 1 is Baked Alaska Day in the United States.
The process was simplified in 1974 by Jacqueline Halliday Diaz who invented a baking pan for Baked Alaska called Cūlinique that forms a fillable hollow in the cake that may be filled with ice cream.
In 1969, the recently invented microwave oven enabled Hungarian physicist and molecular gastronomist Nicholas Kurti to produce a reverse Baked Alaska (also called a "Frozen Florida")—a frozen shell of meringue filled with hot liquor.
- "Baked Alaska" An A–Z of Food and Drink. Ed. John Ayto. Oxford University Press, 2002. Oxford Reference Online. Miami University, Ohio. 20 February 2006
- Olver, Lynne. "Baked Alaska" The food timeline.