Apr 3, 2012 >> Sweet! Amanda Puck goes into the kitchen for Bistronomic’s Baked Alaska

Chef & Owner Martial Noguier from Bistronomic makes the BEST Baked Alaska—it is a modern take on an old school classic dessert. At Bistronomic, it is reinvented because Martial didn’t love how the layers of ice cream, genoise and meringue were all frozen solid before it was toasted and then served. Here, he takes us into the kitchen to show us step by step (including the recipes for each part after the break) how it’s done by a master!

CARAMEL SAUCE
Heat 2 cups sugar in a sauté pan with a tsp of water to make sure it doesn’t burn and heat the sugar until it turns a deep golden color.

Add 1 cup of heavy cream and bring the mixture to a boil.

Slowly add in ¼#(one stick) of unsalted butter a little bit at a time

After all the butter is incorporated, strain the caramel sauce from the pan into a container and let cool.

MERINGUE
In a mixer add 6 egg whites and beat with the whisk attachment until they are forming soft peaks.

Slowly add in 9 Tbl sugar, a little bit at a time, until the mixture forms hard peaks.

Using a piping bag, pipe the meringue onto a thin slice of brioche bread in a manner to accentuate the hard peaks of the meringue.

Reserve the meringue on the brioche in the freezer until ready to use.

When ready, either by using a kitchen torch or the broiler in the oven, brown the meringue.

CANDIED ALMONDS
Toast 1 cup of sliced almonds in a sauté pan.

Add 2 Tbl sugar and a few drops of water, to make sure the sugar does not burn and also to coat the almonds.

Once the sugar is melted take the almonds out of the pan and lay on a flat surface to let dry.

ASSEMBLY
Scoop 1 quart of your favorite vanilla bean ice cream into a bowl.

Cover with as much caramel sauce you would like.

Sprinkle the candied almonds on top.

Place the browned meringue on top.

A little too complicated for you? Leave it to Martial and make a reservation at Bistronomic, 840 N. Wabash, 312.944.8400 or visit Bistronomic.net.