Baked Alaska Halloween Style

 

Francois Moyet shared his Halloween version of Baked Alaska in the premier issue of 13th Hour magazine in 2008.

Ingredients for Four Servings:
4 five-inch pumpkins
1 pound cake
1 pint vanilla ice cream
8 egg whites
1/2 pound sugar
1/2 cup Grand Marnier liqueur

Cut out pumpkin top

Remove seeds.  Bake 45 minutes to 1 hour at 300 degrees.  Allow to cool completely.
separate 8 egg whites into a bowl.

Put the sugar in a saucepan over a medium to low heat until it becomes a clear syrup.
Whip egg whites until solid
Continue whipping egg whites while adding 1/2 the syrup.  Put the rest back over low heat.
Cut 4 slices of pound cake.

Shape the pound cake to fit into pumpkin, then put them in the pumpkins.
Pour a bit of Grand Marnier onto each slice.  Sugar should be caramelizing.

Add 2 scoops of ice cream in each pumpkin on top of the cake.
Cover with egg whites.
Cool the caramel then drizzle over the egg whites
Put it in the freezer for about an hour.

Warm the remaining Grand Marnier in a saucepan.
Turn down the lights.
Light the Grand Marnier and pour it over the pumpkins.

Happy Halloween!