When Chef Ormachea from Revival Bar & Kitchen sent over his special almond lemon thyme sable recipe. I was ecstatic. This is the very same cookie under Revival’s famous gluten free baked Alaska. Although I do not have their specific baked Alaska recipe, I am going to create one with these cookies and try these out on our dinner guests tonight.
You can read about Revivial Bar & Kitchen’s safe gluten handling procedures in my interview here.
And now that I have these delicious cookies, it is time to make up a Baked Alaska desert to top them 🙂
First, I put 10 of the cookies onto a baking dish. Next, I used a small ice cream scoop to put vanilla ice cream on top of each cookie.
Then I added a top layer of raspberry sorbet. I think sorbet will add a nice strong fruit flavor into the Baked Alaska. (I am assuming you could choose any ice cream and sorbet flavors.
Then I put these into the freezer to harden.
For the meringue, I used:
1 box of egg whites (cage free from Trader Joe’s.)
3/4 c powdered sugar
1 tsp vanilla
1/2 tsp cream of tartar.
I mixed with an electric mixer until stiff peaks formed. We dumped the mixture over the ice cream, and broiled on high for 4 minutes.
They didn’t brown on the sides, so I will have to experiment more with the baking part. I may just have had my oven rack too high. If I cooked these any longer, the ice cream would have melted. This baked Alaska did taste good though 🙂
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For more cashew meal recipes, try these:
For some almond meal recipes, try these: