Pumpkin Alaska
Source of Recipe
Nino Salvaggio
Recipe Introduction
Pumpkin Alaska is a fun and visually stunning dessert made from the pumpkin chiffon recipe.
Pumpkin Alaska can be flambéed for a dramatic finish. It's a great dessert choice for parties and can be made ahead of time and baked or browned with a blow torch before serving.
Optional toppings for the dessert include rum sauce, caramel sauce and cream cheese sauce.
List of Ingredients
1 ea. 8- to 9-inch diameter layer cake (yellow or white)
1 c. egg whites
2 c. granulated sugar
2 drops red color
2 drops yellow food color Recipe
Purchase or bake layer cake and slice into 1/4-inch thick disks.
Line a typical 8- to 9-inch diameter mixing bowl (approximately 4 inches deep) with the cake. Save one disk shape slice of the cake for the top.
Prepare pumpkin chiffon filling per recipe (click here for recipe) and pour into cake lined bowl. Fill to within 1/2-inch of top edge.
Place top disk of cake layer on top of filling, The filling should be entirely encased at this point.
Wrap bowl and contents in plastic wrap and hard freeze for 24 hours.
Unmold frozen cake/pumpkin chiffon dessert onto a round, oven-proof platter.
In a mixing bowl combine egg whites and granulated sugar.
Place mixing bowl with egg white/sugar mixture over a pot with simmering hot water to create a double boiler and stir egg white/sugar mixture briskly until sugar dissolves into egg whites and the mixture is no longer grainy. Be careful not to cook the egg whites.
While mixture is warm, whip with an electric mixer until the meringue is very stiff and bright white.
Add food color in and whip.
Frost entire frozen pumpkin mold with 1/2- to 1-inch of meringue mixture. Decorate with additional meringue as desired.
Dessert can be finished by one of three methods:
Ignite a standard propane blow torch and brown meringue evenly. Serve.
Preheat oven to 500-degrees fahrenheit and bake for 10 to 15 minutes or until lightly browned. Meringue will insulate frozen contents.
Preheat oven on broiler setting (top Heat) and place dessert on lowest rack of oven with door open. Rotate dessert to brown evenly.
One last option after dessert is baked or browned, is to bury a 1/2-eggshell centered atop the dome of the dessert until the upper rim of the shell is 1/4-inch above the meringue frosting. Gently warm in a microwave oven a high proof liquor (100 proof or higher) and pour one tablespoon of the liquor into the shell. As served, carefull ignite alcohol and serve. Extinguish alcohol before cutting and portioning dessert for service.
No Bake Pumpkin Chiffon Filling
1 30 oz. can Libby's Easy Pumpkin mix
1 3.4 oz package Jello instant pudding, vanilla flavored
1 ½ cups milk
1 cup whipping cream
¼ cup granulated sugar
1 tsp. vanilla extract
2 each egg whites
1 pinchsalt
1 each, ¼ oz. packet unflavored gelatin
3 tablespoons cold water
Method:
In a large bowl, make instant vanilla pudding, following direction using 1½ cups of milk instead of the 2 cups the recipe calls for. Once made, set aside to firm.
Once vanilla pudding has fully set, stir in 1 – 30 oz can of Libby Easy Mix Pumpkin Pie Filling. Set mixture aside.
In a separate bowl, whip whipping cream, granulated sugar and vanilla until stiff and fold into pumpkin mixture.
In another separate bowl, whip egg whites with the pinch of salt until stiff but not dry. Fold into pumpkin mixture. Set aside.
In a small microwave safe dish, dilute unflavored gelatin and cold water. Let rest one to two minutes. Place dish in the microwave container and heat until gelatin has melted into the water and is hot. (Be careful not to let the mixture bubble over or scorch).
Pour the warm gelatin mixture into a separate large bowl and spoon approximately 1 ½ to 2 cups of the pumpkin mixture, stirring in thoroughly. Add the remainder of the pumpkin mixture and fold in gently.
Portion mixture into a small hollowed out pie pumpkin or any serving dish and allow to set in the refrigerator.
Serve.
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