Meyer Lemon Sorbet Baked Alaska
This is not your grandma’s baked Alaska: a lemony poppy seed cake and a light sorbet gives this retro dessert a 21st-century makeover.
Source: Tartelette
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Credit: Tartelette
FROM THE
RECIPE:
I went with lemon sorbet instead of ice cream
because I knew the rest of the meal was rather on the heavy side (huge
spread of small bites from all over the world). To keep homemade sorbet
from getting icy and retain a velvety texture after a couple of days in
the freezer, I add some simple syrup or honey to the base before
churning it. Does its magic trick every time! The baking part of the
meringue once each cake is covered with it can be done in the oven but
it was pretty hot at my friend's house that I used a blow torch instead
of turning the heat a notch higher.
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