|Our first home|
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.
You will find the recipe in pdf form here. And please visit the Daring Bakers website for all the creative work done by the other Daring Bakers who took part.
I decided to make the Baked Alaska. Why? Because as soon as I read "Baked Alaska", I thought of this pair of papier mâche penguins I had made to illustrate crafts on wedding gifts some time ago, so snow, ice... IGLOOS! The penguins would fit perfectly into the tableau.
You can tell I like to play with my food.
|Crack, whip, ice, and finally the burnt butter|
I used the oven to brown the meringue but as you can see, it didn't toast all over. The igloo sat on a cake board but it was a little fiddly doing the browning in the oven since I couldn't manoeuvre the base very well.